Beetroot & chocolate cake

This beetroot & chocolate cake by Miele Der Kern is a real showstopper, boasting a fruity topping of dried orange, pomegranate & blackberries – yum! Enjoy!

Brought to you by Der Kern by Miele

Looking for a stylish bake? This beetroot & chocolate cake by Miele Der Kern is a real showstopper!

The combination of beetroot and chocolate work perfectly together. And if that's not enough, this tasty bake boasts a sweet and fruity topping of dried orange, pomegranate and blackberries – yum! Enjoy!

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Ingredients

For the dried orange slices

  • 1 small orange
  • 1 tbsp icing sugar
  • ½ tsp vegetable oil

For the cake

  • 500 g raw beetroot, peeled, grated
  • 150 g buttermilk
  • 3 tbsp white wine vinegar
  • 2 tsp vanilla bean paste
  • 400 g caster sugar
  • 4 free-range eggs
  • juice and zest of 2 oranges
  • 500 g plain flour
  • 3 tbsp baking powder
  • 4 tbsp cocoa powder
  • 2 tbsp honey, for the glaze

For the icing

  • 185 g butter, softened
  • 250 g icing sugar
  • grated zest of 1 orange
  • 180 g cream cheese

To finish

  • 4 figs, cut into sixths
  • 2 small punnets of blackberries
  • honey, to drizzle

Instructions

For the dried orange slices

1
Place a silicone mat onto a baking tray. Lightly grease with vegetable oil. Slice an orange very thinly and lay out on the silicone mat, then dust with 1 tbsp icing sugar.
2
Place into a Miele Warming Drawer on the food setting, highest temperature square (85°C) for 4 hours, or on your lowest oven setting for 4 hours, until dry and crisp.

For the cake

1
Line and grease four 18cm (7in) sandwich cake tins. Preheat a Miele Oven to Fan Plus at 150°C, or to 170°C/Gas Mark 3 in a regular oven.
2
Put the beetroot, buttermilk, white wine vinegar and vanilla bean paste into a food processor and blitz to a purée.
3
Put the caster sugar, eggs and orange zest into a large bowl. Whisk using an electric hand whisk for 3-4 minutes until light and pale.
4
In a separate bowl, mix together the plain flour, cocoa powder and baking powder.
5
Fold the beetroot mixture into the whisked egg mixture, followed by the dry ingredients.
6
Divide the batter between the four lined cake tins. Place on baking trays in the oven and bake for 35-40 minutes.

For the glaze

1
Place the juice of 2 oranges and the honey into a small saucepan, and bring to the boil on the hob. Remove from the heat.
2
Once the cakes are cooked, place on a wire rack. Brush with the glaze, repeating on all cakes, using up the glaze. Leave to cool completely.

For the icing

1
Whisk together the butter, icing sugar and orange zest for 2-3 minutes. Add the cream cheese and whisk for a further minute. Transfer to piping bag with a 1.5cm (1/2in) nozzle.
2
On three of the cakes, pipe dots of the icing in a ring around the edge. Fill in the centre with a little more icing and some halved blackberries. Place these cakes on top of one another, finishing with the blank cake.
3
Arrange the figs, blackberries and the dried orange slices on top. Add dots of the icing and a drizzle of honey to finish.

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