Chocolate Beetroot Cake with Honey Mascarpone Frosting
This rich and moist chocolate cake uses grated beetroot to create an incredibly tender crumb and deep flavor. Topped with a velvety, honey-sweetened mascarpone frosting, it is a sophisticated dessert that is perfect for any celebration.
Servings12 Portions
Prep Time25 Mins
Cook Time50 Mins
Difficulty
Intermediate
Ingredients
12
- plain flour250 g
- golden caster sugar200 g
- mascarpone250 g
- coconut cream160 ml
- large raw beetroot, grated120 g
- light brown soft sugar110 g
- coconut oil, melted100 ml
- double cream75 ml
- cocoa powder55 g
- icing sugar20 g
- dark chocolate, grated20 g
- honey2 tbsp
- large eggs2 pcs
- vanilla extract2 tsp
- vanilla bean paste2 tsp
- instant coffee powder2 tsp
- hot water200 ml
- baking powder1 tsp
- bicarbonate of soda1 tsp
- ground nutmeg1 tsp
- fine sea salt1 tsp
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas 4). Grease a 23cm round cake tin and line the base and sides with baking parchment.
02
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, ground nutmeg, sea salt, caster sugar, and light brown sugar until well combined.
03
In a separate jug, combine the instant coffee powder with 200ml of hot water and whisk until dissolved. Stir in the melted coconut oil, coconut cream, and vanilla extract.
04
Ensure the coffee mixture has cooled to room temperature, then whisk in the eggs one by one until smooth.
05
Pour the wet coffee mixture into the dry ingredients. Whisk gently until just combined and no streaks of flour remain, being careful not to overmix. Fold in the finely grated raw beetroot.
