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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2009

Chocolate beetroot heart cake
Use fresh beetroot for this recipe so buy it raw and boil in salted water for one hour. Leave to cool and then peel and blend the amount you need. It sounds weird but it is delicious and lightens the cake, as with carrots in carrot cake.

Ingredients
80g cocoa powder
1 heaped teasp baking powder
180g plain flour
300g beetroot, cooked
3 eggs
1 teasp vanilla essence
200ml sunflower oil
250g caster sugar.

Method
Preheat the oven to 180C/350F/gas 4.
Grease a cake tin about 20cm with butter and then dust with flour.
Sieve the cocoa powder, baking powder and flour into a bowl. Puree the beetroot in a food blender.
Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth.
Add the sugar and mix again. Stir in the dry ingredients and then add the beetroot and gently mix well.
Pour into the cake tin and bake for 30-40 minutes, or until the top is firm when pressed down gently. Cool on a wire rack.
To cut the cake into a heart shape use a template of A4 paper folded in half and then cut out half a heart. This way it will be even each side. Place the template over the cake and then cut out the shape with a sharp knife. Keep the extra cake for a trifle or just have it cut up with cups of tea during the following week.
Fudge icing
Rich, dark and splendid…what more is to be said!
Ingredients
100g plain chocolate, chopped into small pieces with a sharp knife
1 tablespoon golden syrup
25g softened unsalted butter.

Melt the chocolate in a heatproof bowl over a pan of simmering water or put it into a microwave with a splash of water and then stir every 20 seconds on high until melted and smooth. When melted add the golden syrup and butter. Mix well and then let the mixture cool stirring occasionally. When you think it is a good consistency for spreading, cover the heart-shaped cake over the top and round the sides. Leave in a cool place to set and then decorate with a red rose.

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