“Food is symbolic of love when words are inadequate.”~ Alan D. Wolfel
Chocolate Beetroot Cake
Preheat the oven to 175° c
1. Wash, peel and chop the beet root. Pressure cook or cover and boil in a pan, with enough water to cover it, till it’s cooked. (I pressure cooked it for 4-5 whistles)
Once cooked, take out the beetroot; make sure not to include any of the residual liquid. Weigh the required quantity and puree in a blender.Reserve the juice of the beet.
2. In a mixing bowl put in the sugar, oil and the eggs and whisk together.
3. Add in the melted dark chocolate.
4. Add in the pureed beetroot. Mix gently.
5. Sift together flour, Baking soda, coco powder and salt. Add to the egg mixture.
6. Gently mix using a wooden spoon or a rubber spatula.
7. Pour in a lined tin and bake for around 30-35 mins or till a skewer inserted in comes out clean.
8. Cool the cake on a wire rack completely.
Come February and the world around you suddenly starts turning red. You pick up the newspaper, open any magazine or even when you turn on the radio, during feb everything - everywhere seems to be talking only of ‘Undying love’. Hey, n did I mention the hearts, that suddenly seem to take over your life, from the wrapping paper, to the chocolates, to the lovely heart shaped cookies and cakes, I could really go on endlessly.
Till a few years back I used to be really excited about it myself, but now ,for me, Valentine’s is about being grateful for all the ‘love’ in my life. Grateful for being a part of a loving family. Grateful for being surrounded by people who truly care. Thankful for all the warmth in my life which has made me, a more considerate, loving and more importantly a more forgiving and accepting person.
So, when I asked my little one, if he wanted me to do something special for him for Valentine’s, his reply was hilarious. He wanted me to bake a chocolate cake and make some besan ladoos for him. But really, what a combination!
I thought a simple chocolate cake would be no fun and no harm adding a little red to it…… seriously, I couldn't be left out of the V day frenzy.
So, here’s wishing everyone a year full of love, hope and lots of laughter……..Happy Valentines Day.
Chocolate Beetroot Cake
3
Eggs
300
gms Sugar
240 ml
Vegetable oil
300
gms Cooked beetroot
85 gms
Dark chocolate,
melted on a double boiler or microwaved
200
gms All purpose Flour
30 gms
Cocoa powder
1 1/2
tsp Baking soda
1/4
tsp
Salt
1 tsp
Vanilla extract
Preheat the oven to 175° c
1. Wash, peel and chop the beet root. Pressure cook or cover and boil in a pan, with enough water to cover it, till it’s cooked. (I pressure cooked it for 4-5 whistles)
Once cooked, take out the beetroot; make sure not to include any of the residual liquid. Weigh the required quantity and puree in a blender.Reserve the juice of the beet.
2. In a mixing bowl put in the sugar, oil and the eggs and whisk together.
3. Add in the melted dark chocolate.
4. Add in the pureed beetroot. Mix gently.
5. Sift together flour, Baking soda, coco powder and salt. Add to the egg mixture.
6. Gently mix using a wooden spoon or a rubber spatula.
8. Cool the cake on a wire rack completely.
The residual beetroot juice was too pretty a color to waste. So I took the juice, which was roughly around 1/3 C, added a few tablespoons full of icing sugar to it, whisked it really well and poured it over the cooled cake.
Leave the cake undisturbed for a while to let it absorb the syrup, before you cut and serve it. Soaking of the cake with the beetroot juice adds to the already beautiful color and texture of the cake, making it extra moist.
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