Do you love cake? Then I URGE you to stop whatever you’re doing and make this cake.
The photo isn’t the best – harsh work lighting – but hopefully you can get a sense of what a mighty cake this is. It’s Nigel Slater’s chocolate beetroot cake, taken from his beautiful book Tender (vol 1). It’s quite an involved cake to make – pureed beetroot, melted chocolate, whisked egg whites – but the results are absolutely worth it.
Nigel was right (I can’t believe I doubted him) – it’s probably the world’s best chocolate cake, full of dark, rich, complex flavours. He tops it with creme fraiche and poppy seeds, but because I was making it for our Bake Club I knew I needed to add a little more wow factor. I topped mine with caramel cream cheese frosting, then scattered over some shards of 72 per cent chocolate and some candied purple carrot. I used this recipe for candied carrot curls as a guide, but on my first attempt I ended up with a smoke-filled kitchen and a tray of burnt carrot strips. I’d recommend cooking the carrot in the syrup for a shorter time period and lowering the oven temperature.
The judges loved it enough – I knocked out the competition easily. Most importantly, I got to savour the very last piece. I might not ever experience it again, but I’ve finally tasted success.