Red cake – I use this name as a shortcut because there is too much ingredients to mention them all in the title. We have in sponges powdered freeze-dried beet root and fresh pomegranate juice. They gave red colour and subtle taste not clearly defined as ‘beet root’. Frosting is made of dark chocolate truffle cream with liquorice syrup which changed the chocolate slightly however is not overwhelming, just a faint flavour. Anyway the whole cake is more original in describing than in taste. In taste it is just a yummy cake. Enjoy!
3 x sandwich pan ø 7 inch
- ½ cup butter
- 1 ½ cup sugar
- ½ cup plant oil (I used canola)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 6 tablespoons freeze-dried powdered beet root
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4/5 cup (200 ml) Greek yoghurt (natural)
- 1/5 cup (50 ml) freshly pressed pomegranate juice
- few drops red food colouring
- 350 g dark chocolate
- 350 ml whipping cream
- 2 tablespoons liquorice syrup (recipe here)
- 2 teaspoons ground liquorice root
- 50 g white chocolate
- few drops pink food colouring
Start the frosting the day before. Place chocolate in a heatproof bowl. Add liquorice syrup and ground liquorice. Heat the cream until hot. Pour hot cream over the chocolate and let stand for 5 minutes, then stir until smooth. Place in the fridge for overnight.
Next day preheat oven to 350 °F. Grease and line pans.
Sponges: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add vanilla extract. In a separated bowl mix together both flours, beet root powder, baking powder, soda and salt. In another bowl mix yoghurt with pomegranate juice. Add flour mixture to butter mixture in three batches alternate with yoghurt, starting and ending with flour. When all ingredients are well incorporated decide if you want to add food colouring. Now your mixture is pretty pink but after baking becomes very pale. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.
Remove the frosting from the fridge. Beat it shortly with electric mixer just until fluffy. Set aside 3-4 tablespoons of frosting to decoration.
Place the first sponge on a serving plate. Spread with half of the prepared frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Melt the white chocolate in double boiler or microwave. Add pink food colouring (or not if you do not want pink glaze). Pour the pink chocolate over the edges of the cake and let it drip down. Place the saved frosting in a piping bag and pipe the decoration on the top.
Tags: beetroot, chocolate, liquorice, pomegranate.