Christmas In July – Chocolate Beetroot Black Forest Cake Recipe

The Adelaide Hills Farmers Market celebrated Christmas in July on Saturday, 23 July with a festive Chocolate, Beetroot Black Forest Cake worth trying at home!

 

Demonstrated by local Chef and owner of the Seasonal Garden Café, Silvia Hart, the dense and rich chocolate beetroot cake is sure to be a crowd pleaser at Christmas, or on any other special occasion.

Missed the demo? Lucky for us Silvia has shared her secret recipe! Merry Christmas in July!

Chocolate Beetroot Black Forest Cake

Ingredients:

250      g          Cooked (boiled) Beetroot – peeled and cut into 2cm cubes
300      g          Raw Brown Sugar or Caster Sugar
3                       Eggs
½         tsp       Vanilla Extract
225      g          Self-Raising Flour
1          tsp       Bicarb Soda
6          tbsp     Coco Powder
1          cup      Ricebran Oil

Method:

  1. In blender, combine boiled beetroot, eggs, ricebran oil and vanilla extract, blitz until it resembles a puree.
  2. Combine dry ingredients & smooth out any lumps
  3. In a bowl add beetroot & sieve dry ingredients into the mix and fold through
  4. Pour into lined cake tin and bake at 170- 180 degrees Celsius for 35-40 minutes or until skewer passes through the middle and comes out clean

Garnish:

To make whipped cream:

1 ½ cups          Cream
¼ cup               Icing Sugar
½ tsp.               Vanilla Extract

  1. Whip cream until it just starts to thicken then add vanilla and sprinkle in sugar, continue to whip until it forms soft peaks.

To make sour cherry syrup:

670g.               Sour Cherries
4 tsp.               Corn Flour
¼ cup             Icing sugar
1 tsp.               Vanilla Extract

  1. Drain the syrup from the cherries
  2. Mix the corn flour with water to form a slurry/ paste – about 2 tablespoons
  3. In a saucepan bring the syrup to the boil
  4. Remove from the heat and add corn flour slurry while stirring (best to use a whisk)
  5. Simmer until it thickens then allow to cool
  6. Once cooled add cherries

To assemble:

  1. Cut cake into halves horizontally and add a thick layer of your earlier prepared whipped cream to the middle
  2. Put the top layer of the cake back on
  3. Add more whipped cream to the top of the cake, make a well in the middle of the cream
  4. Pour the cooled cherry syrup mixture over the top of the cake, ensuring the juice dribbles down the sides and the cherries stay on top!
  5. Enjoy!
Share:

Leave a Reply

Copyright 2018 Adelaide Hills Farmers Market