This week I am writing the chocolate chapter. Saturday I shall be heading to meet Chantal Coady at Rococo Chocolates on Motcomb street to delight in the best chocolate ever. In the mean time, with the October weather closing in I thought about warming myself up and indulging myself … this one is certainly not for the children – this cake is for grown ups. You get your sweet fix, followed by a chill hit and chocolate burst to finish – just how I like it. Intense. It is a rich cake so it’s worth the calories to enjoy just one. Two words of warning – don’t get carried away with the chili. Use the exact amount. Too hot is not nice. Secondly don’t get mixed up and use picked beetroots!
- Makes 2 cakes
- Preparation time 10 minutes for the cakes & 15 minutes for decoration
- Cooking time 25 minutes
- Suitable for freezing YES before decorating
- Make an extra one – to freeze
- 150ml of rape seed oil
- 3 eggs
- 300g grated drained cooked beetroot
- 225g self-raising flour
- 75g cocoa powder
- 1 level tsp chili powder
- 280g caster sugar
- 1tsp bicarbonate of soda
- 150g icing sugar
- 60g egg white
- 50g cocoa powder
- Two small packets of florist icing paste
- One red, one green
- 150g dark chocolate ( I use this from Rococo Chocolate )
- 50ml of double cream
- Preheat the oven to 170C/350F/Gas mark 4
- Sift all the dry ingredients for the cake into a bowl
- In a separate bowl place the 3 eggs and whisk. Add to this oil and beetroot and oil.
- Add the dry mixture in to the wet ingredient. Mix well
- Divide the mixture between 2 eight-inch tins and bake in the oven for 25 minutes until they have risen and spring back in to shape if touched.
- Leave to cool on a wire rack.
- For the filling melt the chocolate in a bain marie and add the cream. Mix well until the chocolate thickens. If it is little too runny pop it in the fridge to cool down. Cut the cake in half and spread in the middle before sandwiching back together.
- Mix the egg, cocoa powder and icing sugar together. Adjust the consistency to get a good thick icing sugar and spread generously on top.
To make the sugar chilies. Break off small pieces of the red sugar paste roll in your hands to a chewing gum consistency and roll into a chili shape. You have to work quickly as it dries out. Keep what you are not using covered. Make a stalk using the green paste. Using the end of a chopstick push a small dent in the top and using a really tiny drop of water as glue stick the two together. Voila – top your cakes with chilies!