(the bow is made of green chocolate, I was very proud of that)

On the top of my imaginary bucket list (just above actually writing a bucket list) was to make a wedding cake. Over the weekend I had this honour. It was for my amazing friend Sarah that has married the cooky Justin. They are a couple who deserved a left of centre cake with a touch of elegance. And what says ‘cooky smacked with elegance’  like a vegetable smacked into a dessert?

I have tweaked my original chocolate and beetroot cake recipe to make it moister, a touch more dense and to have an increased shelf life. The beetroot may sound peculiar but it adds a delicious berry flavour and cuts through the sweetness. Also, I have cut the sugar down so the frosting won’t make it too sweet. If you are making this without frosting I recommend adding a bit more sugar to taste.

My oven is fan forced and is a little on the hot side and I used an 8 1/2 inch spring form tin, so make adjustments where necessarily. Enjoy

p.s: This recipe requires 3 mixing bowls, be warned.

Chocolate and Beetroot mud cake:

125gr butter

175ml olive oil

400gr dark chocolate (40% cocoa)

300 gr fresh beetroot, peeled and grated

180gr SR flour

1 tsp baking powder

1/3 c cocoa

5 large eggs, separated

1 cup sugar

2 tsp vanilla essence

Frosting:

250 gr Butter (room temp, cubed)

3 c icing sugar

125 gr white chocolate

Method:

1. Pre heat oven to 170 Celsius. place a container of water on bottom rack to create steam (this will keep the cake moist)

2. In a saucepan melt butter and chocolate together. Remove from heat and add beetroot, olive oil and vanilla. Set aside to cool.

2. Sieve all dry ingredients together in a separate bowl, set aside.

4. Beat egg yolks and sugar together until almost white, once again set aside.

5. Beat egg whites until stiff.

6. Fold all ingredients together until just combined. Pour into a greased spring form cake tin (should fill half the tin). Place it in the oven and bake for 20 min.

7. At 20min, cover the cake tin in aluminium foil, continue to bake for 40 – 50 min until cooked through. Cake should be cooked when a skewer is inserted into the middle and comes out with a few crumbs that are tacky to touch (the cake will continue to set once removed from the oven).

8. Let your cake sit for 30 min before removing from tin. Allow to cool completely before applying frosting.

Frosting:

1. Melt white chocolate over a double boiler until just melted.

2. Beat the butter and icing sugar until white.

3. Add icing sugar, 1/2 a cup at a time while continuing to beat.

3.Gradually pour in the  white chocolate until combined.

5. Apply to cake.

(this recipe should make a little extra to eat from the bowl as you decorate)

Decorate the top of the cake with chocolate decorations, and find a bride and groom. Viola!