Monday, August 29, 2011

Chocolate Beetroot Cake With Avacado Cream


Happy B'day To Me





Your birthday's a time for careful reflection
About your life, and its future direction.
You see where you've been when you look at the past;
Most of it's great; you had quite a blast!






You wonder what's coming, what life has in store;
Will it be just the same? Will there be a new door?
Remember this, as you blow out the last candle:
Life holds no challenge that you cannot handle.


Each of these words By Joanna Fuchs seem to be so true . This Birthday I was accompanied by a very special guest Aunt Irene ( Hurricane Irene) & we were so preoccupied with preparing for her arrival that there was no scope for any B'day celebrations or rather I should say that I was in no mood to celebrate this very special day .We had hardly recovered from  the earthquake that rocked us last week when came Irene's news. It was just so nerve racking to go around town looking for bottled water & stocking up on groceries that everything else took a backseat for some time. Every moment the fear of Hurricane Irene's arrival & the constant warning on all news channels made me really sick . That is when I decided to divert my attention from all this & the best way to do it was to divulge in something that I love to do . Yes Baking is something that I can do anytime of the day or even night , so switching off the TV I just barged into the kitchen to treat myself to something sweet & healthy.

I had been wanting  to do a red velvet cake for a long time but I do not know why I detest using any color in my food or bakes  so I decided to use a beetroot instead of the color . It would  just be an experiment & if it did not turn out good all I would do is trash it. Also with loads of fresh avocado in the refrigerator I thought of doing an avocado sweet cream as the filling  although I've never had anything else but guacamole made of avacado. So get set , ready&  go. The experiment was succesful. We cannot even make out that the cake has beetroot as one of the ingredients . The beet just made it so moist & delicious & the avocado sweet cream with a little dash of cardamom was heavenly :














Ingredients:

For the cake:

  1. 1 1/2 cups all purpose flour
  2. 1/2 cup unsweetened cocoa powder
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1 stick butter / 1/2 cup
  7. 1 cup brown sugar
  8. 1 cup boiled & pureed beetroot
  9. 3 eggs
For Avocado sweet Cream:

  1. 1 avocado scooped 
  2. 4 tablespoons confectioners sugar
  3. 2-3 tsps  heavy cream or half & half
  4. 1 tsp of cardamom powder
For the chocolate ganache frosting:

  1. 1/4 th cup semi sweet baking chocolate
  2. 1/4 cup heavy cream
Preparation:

For the cake/ start by mixing dry ingredients , flour, cocoa powder, salt, baking powder & baking soda together. Keep aside.
Beat the butter & sugar together until light & fluffy.
Add the eggs one at a time & beat until fully incorporated.
Start adding the dry ingredients 2 tablespoons at a time & mix well until all the dry mix is well incorporated.
Add the beetroot puree and mix well.
Bake on 350 degree F ( this batter will make 3 cakes, 2 small ones in a mini cake pan that have been stacked to make this one small cake & one big in a 9 inch cake pan. The 2 small ones were done in 20 mins & the large one in 45 mins)

For the avocado sweet cream , scoop the avocado & puree in a mixer blender with 4 tablespoons of sugar &  a tsp of cardamom powder. If it looks too thick add a tsp of half & half or heavy cream & prepare it to a piping consistency.

For the chocolate ganache , break the chocolate into small pieces & put it in a bowl. Heat 2 tablespoons of heavy cream in a pan or microwave & pour it onto the chocolate & stir until the chocolate melts & it becomes a chocolate sauce. let it cool a little before pouring it onto the cake. 

Assemble the cake:

The small cake pan has an indentation in the centre & hence it leaves a hollow centre in the cake. 
Fill the hollow centres of the 2 cakes with avocado sauce & stack them, pour chocolate ganache on top starting from the centre of the cake & let it just flow down. Decorate as you desire.