Dark Chocolate For The Cake

Dark Chocolate For The Cake

Ingredients:
30g dark chocolate (at least 70% cocoa solids)
60g unsalted butter
150g golden caster sugar
2 eggs
1 teaspoon good-quality vanilla extract
60ml buttermilk (or 55ml milk plus the juice of ½ lemon)

Directions:
1 ¼ teaspoons natural red food colouring
115g beetroot purée (see above)
Preheat the oven to 180°C/160°C (fan)/350°F/gas 4. Line a 12-hole muffin tray with
muffin cases.
To make the purée, peel the beetroots and dice into cubes. Place in a food
processor with the frozen raspberries, apple cider vinegar and water. Process for 5
minutes, scraping down the sides every couple of minutes to make sure everything is
incorporated. Place the puree in a bowl and set aside.
Sift the flour and salt into a bowl and set aside.
Break the chocolate into small pieces and melt, either in the microwave on a
medium heat at 10–20 second intervals and stirring well in between, or in a heatproof
bowl over a pan of simmering water on the hob, making sure the bowl doesn’t touch
the water. Be careful not to burn the chocolate. Keep warm and set aside.
Place the butter, sugar, eggs and vanilla into a bowl and beat with an electric hand
beater on a medium to high speed for 4–5 minutes, until light and fluffy. Pour in the
melted chocolate and beat on a low speed until well combined.
Pour in the buttermilk and natural food colouring and beat on a low speed until well
mixed. Add the beetroot puree to the mixture and fold in gently.
Divide the mixture evenly between the muffin cases and bake in the oven for 15–18
minutes, or until an inserted skewer comes out clean. Remove from the oven. Allow
the cakes to cool in the tray for about 10 minutes, then turn out onto a wire rack to cool
completely. Ice with the cream chees icing (see here).
Cream Cheese Icing