Recipe
Chocolate
and
beetroot
cake
Ingredients
- 1kg Macphie Vegan Chocolate Muffin & Cake Mix
- 475g water
- 270g vegetable oil
- 75g glycerine
- 100g cooked grated beetroot - squeezed dry
- 500g Macphie Plant-based Cream Alternative
- 200g beetroot puree
- 5g gelatine - bloomed
- Garnish with candied beetroot
Method Makes 1 cake
Mix the Macphie Vegan Chocolate Muffin & Cake Mix and liquids on slow speed for 1 minute, scrape down then mix on middle speed for 6 minutes
Add the grated beetroot and mix
Deposit 200g of batter into a 6 inch ring and bake at 180 °C for 25-30 minutes. Allow to cool
Whip the cold Macphie Plant-based Cream Alternative on a medium speed until stiff peaks are formed
Incorporate the bloomed gelatine into 50g of beetroot purée, warm up and add to the remaining cold puree. Mix well
Fold the puree through the Macphie Plant-based Cream Alternative and deposit on top of the cold sponge base.
Once set remove from the ring
Peel raw beetroot and slice through a mouli machine. Blanche in stock syrup and leave to dry out overnight in a low oven
