Chocolate and beetroot mud cake with caramelised baby beets

Give your chocolate mud cake an earthy edge with the use of this not-so-secret ingredient.
Gluten-free desserts
1H 25M


Caramelised baby beets


1.Preheat oven to 170°C/340°F. Grease a deep 20cm (8-inch) cake pan; line base with baking paper.
2.Place chocolate, coconut sugar and coconut oil in a medium heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water); stir for 3 minutes or until chocolate is melted and mixture is smooth. Remove bowl from pan; stand for 5 minutes to cool slightly. Stir in eggs, almond meal, beetroot and vanilla.
3.Sift flour, cacao powder, baking powder and mixed spice into a medium bowl. Gently fold into chocolate mixture. Spoon mixture into pan; level the surface.
4.Bake cake for 50 minutes or until a few crumbs cling to a skewer when inserted into the centre of cake. Leave cake in pan for 15 minutes; turn out onto a wire rack to cool.
5.Meanwhile, make caramelised baby beets.
6.Combine mascarpone and maple syrup in a medium bowl. Spread over cooled cake. Top with caramelised baby beets and some of the syrup.

Caramelised baby beets

7.Cut each beetroot into six wedges. Combine sugar and the water in a medium frying pan; stir over low heat, without boiling, until sugar dissolves. Add beetroot wedges; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until beetroot is tender.

You will need 2 large beetroot for the cake. Uniced cake improves in flavour and texture the day after it is made. It can be made up to 4 days ahead; store in an airtight container.


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