I’ve never been a fan of beetroot. Then again, I’d only ever tried the usual canned stuff – yuck! After tasting the real deal in one of the salads at the workshop on Saturday, I felt game enough to try making a beetroot mudcake. While the idea still plays with your mind, I’m hoping the results will prove very tasty.
Having never cooked with it before, I had not realised what a mess beetroot makes. It looked like an act of violence had occurred in my kitchen. Chopping board, knife, benchtop and hands were all stained a suspicious red. Thankfully hands and benchtop cleaned up easily. The chopping board was a different kettle of fish. Good old Google provided this handy tip which worked a treat.
For stains on your chopping board, put lemon juice on the stains, sprinkle with salt and leave to soak for 1/2 hour or so. This will draw the stains out.
So, now to the cake itself. Pretty easy to make in the food processor. The only ingredient I had some trouble finding was the cacao butter, but that was more because I couldn’t see it sitting on the shelf in front of me until I asked one of the girls in the store for help (I thought only guys did that??).
Raw Beetroot Chocolate Mudcake
For the Cake
2 cups macadamia nuts
4 medjool dates
½ cup currants
¼ cup organic coconut flower nectar
3 medium beetroots, grated
2 cups desiccated coconut
½ cup raw cacao powder
2 tbsp psyllium husks, ground
1/3 to ½ cup sweet cacao nibs
• process the macadamia nuts until they are crumbly
• add the dates, currants & coconut flower nectar & process until smooth
• add the grated beetroot & process for another minute
• add the coconut, cacao powder & psyllium husks
• blend until everything is well mixed & an even texture
• mix through the sweet cacao nibs.
• press into the bottom of a spring form cake tin
• place in the freezer for at least half an hour while you make the icing
For the Icing
100g cacao butter, melted
1 cup raw cashew nuts
½ cup raw cacao powder
½ cup coconut flower nectar or maple syrup
1 tsp lemon juice
1 tsp tamari
• gently melt the cacao butter over a low heat in a small saucepan
• leave aside to cool
• combine & blend the cashews, cacao powder, coconut flower nectar or maple syrup, lemon juice & tamari in a food processor
• pour in the melted cacao butter & process into the mix is smooth
• pour the whole mix over the cake base & spread out evenly.
• refrigerate overnight & allow all the flavours to absorb into each other before serving.
Note: my icing didn’t come out as smooth as I would like, probably as I didn’t grind the nuts on their own first.
I am currently impatiently waiting for it to set in the freezer. I’ll comment on the outcome once I’ve tried it.
Taste test complete! Very tasty, very rich. Not sure about having the cacao nibs in there whole. They do add some texture, but I think I’ll leave those out next time. Otherwise, gets the tick of approval!