Chocolate beetroot cake with mascarpone frosting

• wheat flour↗250g g
• cocoa powder↗55g g
• baking powder↗1 tsp tsp
• baking soda↗1 tsp tsp
• ground nutmeg↗1 tsp tsp
• fine sea salt1 tsp tsp
• golden sugar↗200g g
• soft light brown sugar↗110g g
• instant coffee powder↗2 tsp tsp
• coconut oil↗100ml ml

  melted, plus extra for the pan

• coconut cream160ml ml

  melted at room temperature

• vanilla extract↗2 tsp tsp
• large eggs↗2

  at room temperature

• large fresh beetroot↗120g g

  grated

• mascarpone↗250g g
• мед↗2 tbsp
• пудра20g
• паста з ванільних бобів↗2 tsp
• подвійні вершки↗75ml
• темний шоколад↗20g

  тертий

Step-by-step instructions

1. 1

   For the batter, first sift all dry ingredients (except the coffee powder) into a large bowl and whisk with a whisk. In a jug, mix the coffee powder with 200 ml hot water and whisk to dissolve. Add coconut oil, coconut cream and vanilla to the coffee mixture. Once the mixture has cooled to a touchable temperature, gradually add the eggs one by one while whisking.

2. 2

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease and line a 23 cm diameter cake tin with parchment paper. Pour the wet mixture into the dry and gently whisk until no flour streaks remain, avoiding over‑mixing. Add the grated beetroot and stir. Pour into the prepared tin and bake for 45–50 min, until the crumb is springy and a skewer inserted in the centre comes out clean. Let cool completely.

3. 3

   Meanwhile, in a large bowl whisk mascarpone with honey, powdered sugar and vanilla bean paste until smooth. Slowly pour in the double cream and whisk again to a smooth consistency, until the mixture forms soft peaks. Be careful not to over‑beat.

4. 4

   When the cake has cooled, spread the mascarpone cream on top, then sprinkle with grated dark chocolate.