This was a birthday cake for the Chief Executive of the company I work for. In our office we have an area affectionately known as the ‘PFA’ which stands for Project’s Food Area; it is a bit of empty desk space at the end of the Projects pod where there is only one rule – if you leave food there it is free for all. The PFA is often home to delicious, calorific and sinful snacks as one person treats the office to another pack or biscuits or a new bag of sweets.
I had noticed that our Chief Exec is quite fond of the PFA and often has a little sample of its offerings as he wonders through the office. I decided the only way to go with a cake for him was to appease his sweet tooth so I decided to make the ultimate chocoholic cake with his name on.
I knew that I was going to cover the cake in chocolates so I didn’t want the actual cake too sweet or it would be hideous to eat. I decided to adapt a Morrison’s recipe I have for chocolate beetroot cake with cream cheese frosting to make it gluten free (a friend in the office can’t eat wheat, you can read about an Octopus cake I made for her here).
The cream-cheese frosting is not sickly sweet like butter icing so I covered the sides of the cake in lots of different kinds of chocolates, carefully constructing the chocoholic boarder with lots of texture. I then made the chocolate letters by piping melted dark chocolate onto cling film and the setting them in the fridge. I added the letters at the last minute so they wouldn’t break or droop in transit. I did make one error with this cake in terms of gluten free – I used Maltesers in the decorating which, of course, contain wheat. Luckily Izzie knew that she couldn’t eat them and pulled the Maltesers off before tucking into the cake.
This cake was so tasty, I’m going to break with convention and post the recipe.
Gluten-free chocolate beetroot cake
225g self-raising gluten free flour
1 teaspoon gluten free baking powder
200g demerara sugar
150ml sunflower oil
300g cooked beetroot
2 tbsp milk
3 large eggs
200g of plain chocolate
300g low fat soft cream cheese
Preheat the oven to 180C and grease and line your tin (I used a square tin, roughly 8 inches)
Sift the flour, baking powder and cocoa into a large mixing bowl and stir in the sugar.
In a blender mix together the wet ingredients – oil, beetroot, eggs, milk before pouring over the dry ingredients and mixing thoroughly.
Cook for 40 minutes or until a skewer comes out of the middle of the cake clean.
For the frosting
Melt the chocolate and mix with the cream cheese. When the cake is cool, cover the cake in the frosting before adding any extra touches.