Spiders Web Chocolate Beetroot Cake
For the cake:
- 250g cooked beetroot, pureed
- 3 large eggs
- 200ml sunflower oil
- 200g caster sugar
- 50g good quality cocoa powder
- 175g plain flour
- 2 tsp baking powder
- 100g good quality dark chocolate, grated
For the butter cream:
- 30g butter, soften
- 60g icing sugar, sieved
For the Chocolate glaze:
- 50g white chocolate, melted (to decorate)
Grease and line a circular 20cm cake tin.
Place the beetroot puree, eggs and sunflower oil in a blender and blitz until smooth. Transfer to a large mixing bowl and add the caster sugar. Sieve in the cocoa powder, flour and baking powder and fold into the mixture until there is no flour still visible. Stir through the grated chocolate until fully combined into the mixture.
Pour the mixture into the prepared tin and level out the top.
2 Oven AGA: : Place the tin on the grid shelf set on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Bake for 50-55 minutes until light and springy to touch and a skewer comes out clean when tested. Change the cold plain shelf for another cold plain shelf after 30 minutes, to maintain the cooler temperature within the roasting oven.
3, 4 and 5 Oven AGA: Place the tin on the grid shelf on the floor of the Baking Oven. Bake for about 50-55 minutes until light and springy to touch and a skewer comes out clean when tested.
Once the cake has been removed from the oven, remove from the tin and set aside on a cooling rack to cool completely. In the meantime you can make the chocolate glaze. Place the cream, sugar, cocoa powder and water in to a small saucepan and place on the simmering plate until the sugar is fully dissolved.
Transfer the saucepan to the boiling plate and bring the mixture to the boil and allow to simmer for 2 minutes while stirring constantly. Remove the pan from the heat allow to cool a little.
Soak the gelatin leaves in a bowl of cold water for 5 minutes, until they become soft and pliable. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Set the glaze aside to cool and thicken slightly.
To make the butter icing. Cream together the softened butter and icing sugar, until pale in colour, light and fluffy. Use this to very lightly coat the outside of the cake. With the cooled and coated cake on the cooling rack, place a large tray under the cooling rack. Pour the chocolate glaze over the top of the cake, allowing all the sides to be coated. Giving the cake a mirror shine.
To make the spider’s web. Place the melted white chocolate in a piping bag and pipe circles on top of the cake starting in the centre, and moving to the outside edge of the cake. Working quickly before the chocolate hardens. Use a metal or wooden skewer, starting at the centre lightly drag the white chocolate out toward the edge of the cake. Moving around the cake alternate the direction each time. First from the edge to the center of the cake, then from the center to the edge of the cake. Continue around the top of the cake to make the spider’s web design.
Tip: If you don’t have a second cold plain shelf, a large roasting pan will have the same effect.
By Alexandra Dibble
AGA Rangemaster Group Home Economist