Blackberry, Beetroot & Chocolate Cake Recipe | Booths Supermarket
METHOD Preheat the oven to 180°c / 160°c fan / 350°f / gas mark 4. Line three 7” inch cake tins with parchment paper. Beat the sugar and butter together
Ingredients
- For the cake
- 200g grated cooked beetroot in natural juice
- 150g dark chocolate, melted
- 100g ground almonds
- 3 large eggs
- 225g self-raising flour, sifted
- 150g butter
- 300g soft brown sugar
- 50g cocoa powder, sifted
- For the filling
- 200g blackberries
- 600g icing sugar
- 100ml dark rum
- 375g mascarpone
- To decorate
- Fresh blackberries
- Chocolate curls
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