Homemade chocolate and beetroot cake with lemon curd and icing

I suggest cooks according to my recipe to prepare a fantastically tasty and beautiful beetroot cake with lemon curd and chocolate icing. The process of preparing such an unusual dessert is quite laborious. Therefore, I described in detail all the stages of cooking in separate recipes and provided step-by-step photos taken. You will find links to them in the text of the recipe. You can be sure that your efforts will not be in vain, and the household will appreciate the beetroot cake as it deserves.

Ingredients:

• boiled beets (vinaigrette) - 2 pcs. medium;
• eggs - 3 pcs.;
• vanillin - 1 package;
• creamy margarine - 200 gr;
• baking powder - 2 tsp;
• water - 50 ml;
• milk chocolate - 100 gr;
• instant coffee - 2 tsp;
• cocoa powder - 2 tablespoons;
• sugar - 200 gr;
• flour - 150 gr.

How to make Beetroot Chocolate Cake with Lemon Curd and Glaze

To begin with, peel the boiled beetroot and grate it on a fine grater.

With the help of a blender, for this recipe, I do not recommend chopping beets. With such grinding, pieces may remain, which will then be unpleasant to see in the finished cake.

Next, you need to chop the creamy margarine into small cubes with a knife, and simply break the chocolate bar with your hands.

We put the chocolate and margarine in an aluminum saucepan and set it to simmer over low heat. Do not forget to constantly stir with a spoon so that the mass does not burn.

Eggs and grated beets should be thoroughly mixed with a fork or whisk in a deep bowl.

Add the melted chocolate with margarine to the beet-egg mass and mix.

After that, pour the sifted flour, granulated sugar, cocoa, baking powder and vanilla into a clean, dry bowl.

We need to mix all dry ingredients well.

We combine the liquid and dry ingredients and as a result, after kneading, a very thick homogeneous dough should be obtained.

Then, you need to add instant coffee to boiling water and stir it until the granules dissolve.

Pour hot strong coffee quickly into the dough and mix vigorously.

Now, the dough for beetroot cake has found the perfect consistency for baking. Visually divide it in half and pour into a pre-greased frying pan or a cake baking dish.

We will bake the cake on medium heat for thirty minutes. We take out the cake from the oven and pierce it with a toothpick to make sure that the dough is baked enough.

We bake the second cake in the same way as the first.

We will form a beetroot cake only after the cakes have completely cooled.

In the meantime, the pastry is cooling down, we will have time to cook lemon custard, it is also called lemon curd , and shiny chocolate icing .

And so, the cakes have completely cooled down. We spread the first cake on a large flat dish (torte).

And apply a thick layer of lemon curd on it.

We lay the second cake on top of the first, but pay attention, I put the cake on the cream with the reverse side. That is, the part of the cake that was in contact with the bottom of the pan during baking is now on top of us.

Apply the rest of the lemon curd in a thin layer on the second cake layer.

We put our homemade cake in the refrigerator for half an hour so that the cream grabs.

Next, apply the first layer of icing on the cake and put it in the refrigerator for fifteen minutes.

Then, cover the cake with a second layer of glaze and put it in a cold place for impregnation for six to eight hours.

I didn't decorate the cake with anything else. The chocolate icing mixed a little with the lemon curd and the surface of the cake turned out to be like marble.

In the context of chocolate-beetroot cake with lemon curd looks even more appetizing.

The amazing taste of this dessert is difficult to describe in words. Beetroot cakes, divinely delicious lemon curd and chocolate icing, combined together, give us a real culinary masterpiece. Try and you cook such an unusual homemade cake.