15 June 2014

Chocolate Beetroot Cake and Mixed Nut Nutella

It was a chocolate kind of day here so I got to the kitchen and invented a Chocolate Beetroot Cake to use up some leftover beetroot I cooked from last nights dinner. Very yummy and full of better ingredient options for those wanting to watch out for sugars etc.






















Chocolate Beetroot Cake

Ingredients:
  • 125g fresh medjool dates, pitted
  • 240g fresh cooked and cooled beetroot 
  • 50 cacao or cocoa powder
  • 3 eggs
  • 2 tsp baking powder
  • 180g spelt flour
  • 200g sour cream or greek yoghurt
  • Splash of vanilla
Method:
  1. Preheat oven to 180° and prepare a cake tin.
  2. In a bellini, thermomix or high powered blender, blitz the dates up so they are well combined, speed 9 for approx 10 seconds.
  3. Add beetroot and eggs and mix to a mostly smooth puree, speed 8 for approx 15 seconds. 
  4. Add remaining ingredients and mix until well combined, scraping down sides as needed, speed 8 for approx 20 seconds. 
  5. Pour into prepared tin of choice and bake for 20mins or until a skewer comes our clean. 
  6. Allow to cool before decorating. We used our giant donut tin and decorated it with homemade strawberry vanilla & chia jam and whipped cream in middle and used my new nutella spread on top!
OMG this was a really nice Sunday afternoon yummy treat that is full of good wholefoods and no refined sugars.  And here is my nutella spread that I made for the icing.  It's a twist on standard nutella...a mixed nut twist!



 



















Mixed Nut Nutella
Made 2 jar fulls

Ingredients:
  • 50g rapadura
  • 60g cashews 
  • 60g almonds 
  • 60g macadamia nuts
  • 60g hazelnuts 
  • 60g brazil nuts
  • 100g chocolate pieces of your choice
  • 30g cacao powder
  • 150g coconut milk (I used my homemade one)
Method:
  1. In a bellini or thermomix (or high powered blender) mill rapadura for a few seconds on speed 9.
  2. Add all nuts and chocolate pieces and grind up speed 9 approx 15-20 seconds.
  3. Add remaining ingredients and cook at 60° for 6mins on speed 3.
  4. Pour into sterilized jars.

And don't waste those little bits left in the bowl, add some milk and cook for 5mins at 80° speed 3 for a nice hot chocolate drink!

I was inspired by Quirky Cookings nutella spread and used some of her recipe steps for my recipe base. This is so yummy you could use as a spread, as cake icing or simply add it to ice cream, either way its a nice version with no nasty additives!


ENJOY! :-) 

3 comments:

  1. This recipe looks delicious. I have a question about the eggs. How many? I couldn't see it in the ingredients listed above. Thanks in advance!

    ReplyDelete
  2. Omg I cant believe i missed that off! All fixed now 3 eggs :-)

    ReplyDelete
  3. Fabulous! I'm going to make it on the weekends for my friends. Thanks!

    ReplyDelete