Chocolate and beetroot cake recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm cake tins with non-stick baking paper.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of shallow, simmering water. Stir in the cocoa powder, until completely smooth. Remove from the heat and set aside to cool slightly.
3. In a separate bowl, beat the egg whites with an electric whisk, until stiff peaks form. Stir the egg yolks, sugar and beetroot into the chocolate mixture. Gently fold a third of the chocolate mixture into the egg whites, then fold in the remaining chocolate mixture, being careful not to knock the air out.
4. Sift in the flour and baking powder and gently fold through the batter. Divide the batter between the prepared tins and bake for 25-30 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for 15 mins before turning out onto wire racks to cool completely.
5. Meanwhile, make the buttercream. Mix the cocoa with 3 tbsp hot water to make a paste. In a mixing bowl, beat the butter and icing sugar, until light and fluffy. Add the chocolate paste and continue beating, until combined.
6. Spoon into a piping bag fitted with a 1.5cm round nozzle. Pipe the buttercream over one cake. Chill for 15 mins, while you make the icing. Put the chocolate, cream and golden syrup in a small pan over a low heat, stirring occasionally, until thick and glossy. Set aside to cool for 5 mins.
7. Remove the cake from the fridge and transfer to a serving plate. Position the second sponge over the buttercream. Using a palette knife, spread the icing over the cake covering the surface in a thick layer (some may dribble over the edges). Leave to set for 30 mins, before serving.

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• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.