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
