I’ve always wanted to try a chocolate and beetroot cake, but just never got around to it until now. We are huge fans of beetroot at our place, and one of our favourite comfort meals is a roasted beetroot risotto that I finish with balsamic vinegar. A little while ago, whilst watching Masterchef, Miss E came up with the genius flavour combo of chocolate and balsamic vinegar, and so we hatched this plan together.
After some gleeful discussions we decided that the balsamic vinegar could flavour a rich chocolate ganache. It was the perfect opportunity to try out beetroot in a chocolate cake. I thought I’d go a step further and candy some tiny baby beets as the finishing touch.
I’ve never candied anything before, so I found basic guidelines online. I decided to flavour the sugar syrup with cloves, which was fine, but I think I’d add balsamic next time, to intensify the flavour and cut the sweetness. They turned out gorgeously glossy though, and were the perfect final flourish.
I used a Jamie Oliver recipe for the chocolate beetroot cake, as it was already flourless and gluten free, so perfect for our needs.
The cake itself turned out wonderfully moist and rich, but to be honest, I found the earthiness of the beetroot flavour a bit overpowering so I’ve tweaked the original recipe a bit.
Bitter-sweet and spectacularly chocolaty; only serve dainty pieces – this cake is super-rich! A dollop of cream, Greek yoghurt or vanilla ice-cream would be a delicious addition.