Mary Berry's Chocolate Traybake: The Surprising Beetroot Twist
In the world of baking, Mary Berry is celebrated for her straightforward yet ingenious recipes, and her chocolate cake is no exception. This classic dessert features an unusual addition that elevates it to something truly remarkable.
The Secret to a 'Beautifully Moist' Cake
Rather than relying solely on traditional ingredients, Berry incorporates a surprising vegetable into the mixture: beetroot. This simple twist results in a cake that is wonderfully soft and described as "beautifully moist" by BBC Food. The recipe produces a sweet cake topped with an impressive-looking chocolate feathered icing that is surprisingly easy to execute.
Why Beetroot Works So Well
According to culinary experts, the effectiveness of beetroot in baking lies in its high water content. "Given the fact that beets are 88% water, they contribute to the moisture component of this cake. You won't taste the flavour of the beetroot if you're concerned about this," explains a chef at Christina's Cucina. This natural moisture ensures the cake remains tender without imparting any vegetable taste, making it a clever and healthy addition.
How to Make Mary Berry's Beetroot and Chocolate Cake
This recipe is designed for simplicity, yielding a delicious traybake that serves 12. Follow these steps to recreate Berry's celebrated dessert.
Ingredients
- Three large free-range eggs
- 50g of cocoa powder
- 150g of self-raising flour
- Two teaspoons of baking powder
- 175g of light muscovado sugar
- 300ml of sunflower oil
- 225g of raw beetroot
For the Icing
- 200g of milk or dark chocolate
- 200ml of pouring double cream
- 50g of white chocolate
Method
- Begin by preheating your oven to 180°C (or 160°C fan or Gas 4). Line a 30x23cm baking tin with baking paper.
- In a medium to large bowl, whisk together the eggs, cocoa, flour, baking powder, and sugar. Gradually incorporate the oil until a thick, velvety batter forms.
- Grate the beetroot and fold it gently into the mixture. Transfer the batter into the prepared tin and bake for approximately 35 minutes, or until the cake is well-risen and springy to the touch.
- While the cake cools, prepare the icing. Melt the milk or dark chocolate with the cream in a heatproof bowl over gently simmering water, stirring until smooth and glossy. Allow it to cool slightly until thickened but still pourable, then spread evenly over the cooled cake.
- Melt the white chocolate using the same method, then spoon it into a piping bag. Pipe straight lines across the cake's surface. Use a cocktail stick to draw through the lines in alternating directions, creating a feathered pattern.
- Leave the icing to firm up before slicing into 12 squares. Your beautifully moist chocolate cake is now ready to enjoy.
This recipe showcases Mary Berry's talent for combining simplicity with innovation, proving that a humble vegetable can transform a traditional dessert into a moist and delightful treat.
