Chocolate & Beetroot Brownie Cake with Chocolate Frosting

A few days ago I was given a bag of freshly dug beetroot. I love beetroot and I wasn't stuck for ideas of what to do with it, especially after reading the gorgeous recipe for Beetroot Brownies that Jules posted. I had a real craving for these after seeing the scrumptious photos on her blog.

Jules was experimenting with a recipe shown on River Cottage Autumn, a tv cookery show hosted by Hugh Fearnley-Whittingstall. Hugh is not a chef I normally follow because his recipes are usually more suited to carnivores, but this recipe made me sit up and notice him for the first time. I think I am going to have to make a trip to the library now.

Roast Beetroot

  1. Wash your beetroot (I used about 8 beetroot for this recipe), to remove any of the garden that is still clinging to it. 
  2. Trim down the beetroot, so that there is a little stalk and root left on before wrapping each beetroot in tinfoil. 
  3. Place on a baking tray and cook in a preheated oven (180c/350f/gas 4) for 1 hour. 
  4. Allow the beetroot to cool in it's foil for 10 minutes or so before peeling the beetroot. Watch out for stained hands, worktops or clothes. (I peeled my beetroot over tinfoil on the baking tray and that seemed to work well. The beetroot juice washed off my hands ok, but you would be better to wear gloves)

Chocolate & Beetroot Brownie Cake with Chocolate Frosting


250g dark chocolate
250g unsalted butter -cubed
250g caster sugar
3 large eggs
150g self-raising flour -sieved
250g fresh beetroot - grated (weight after peeling)


50g butter (softened)
100g cream cheese
2 tbsp milk
1 tsp vanilla essence
2 cups icing sugar
1 cup cocoa
½ cup cadbury's drinking chocolate
a pinch of salt

Preheat the oven to 180c/350f/gas 4.

Line an 8 inch/20cm cake tin.

Simmer a couple of inches of water in a pan and place a bowl over the top. Make sure the bottom of the bowl isn't touching the water. Now break the chocolate into the bowl and add the butter. Stir until the mixture is melted and glossy, then set aside to cool for a few minutes.

In another bowl, whisk together the sugar and eggs until combined and then beat in the chocolate mixture, before folding in the flour and then the beetroot. Do not over mix as this will make the brownies tough.

Pour into the lined tin and bake for 30 - 40 minutes. Insert a skewer after 30 minutes and check. It will be ready once the skewer comes out with a few crumbs still attached to it. It the skewer comes out covered in wet mixture it is not ready and if it comes out clean then it has moved on from being a brownie into a cake and won't be as moist.

Leave to cool in the tin.

Meanwhile, make the frosting. Whisk together the butter, cream cheese and milk until smooth. Add the salt and vanilla essence and mix in well. Keep whisking and gradually begin to add the icing sugar, cocoa and drinking chocolate until the frosting begins to thicken. You may add more icing sugar until you reach a consistency you are happy with.

Remove the cake from the tin and finish cooling on a rack before spreading on the frosting.

Slice and devour, ah, I meant to say share!

I cooked beetroot from fresh for my brownie cake, but alternatively, you may like to buy the vacuum sealed fresh beetroot sold in supermarkets.

Graham and I both took a brownie cake into work and they were very, very popular! Graham wouldn't tell his friends what the secret ingredient was until they had tasted a slice and guessed, he is mean! The cake was pronounced "the best brownie I have every tasted!" by quite a few of those indulging in a slice.

update: Ricki from Diet Dessert and Dogs has quite rightly pointed out that I never said what I actually thought of the brownie cake. Well, I thought it was divine, a slice of chocolate heaven and I want to eat slice right now as I type this!

Apple & Raisin Crumble with Cinnamon

I made this one especially for Graham. He loves baked dishes, be they savoury or sweet. He especially loves the crispy bits around the edges.

I actually prefer the crumble cooked a little longer, but there was such a gorgeous smell permeating the house and Graham got to the oven before me. He just couldn't wait and declared it ready.

We had a bit of a debate around whether we should have our crumble with custard or ice cream. I really didn't mind, because I knew it was going to be delicious, so I let Graham choose and ice cream it was.

Apple & Raisin Crumble with Cinnamon


200g/1 ½ cups plain flour
100g/1 cup porridge oats
200g/1 cup demerara sugar
200g/1 ¾ sticks unsalted butter, cubed at room temperature
1 cup raisins
pinch of salt
1 knob of butter for greasing

Fruit Base:

4 large apples, peeled and sliced
1 tbsp plain flour
4 tbsp demerara sugar
2 tsp cinnamon

Preheat the oven to 180C/350F/Gas 4.

In a bowl, mix the sliced apple with the flour, sugar and cinnamon, until the apple is well coated.

In another bowl, mix together the flour, porridge oats and sugar. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.

Butter a large ovenproof dish. Place the apples evenly across the base of the dish and top with the crumble mixture.

Bake for 30 - 40 mins until the crumble mixture is starting to brown and the fruit mixture is bubbling!

The recipe is a bit mixed in calculations. I much prefer using cup sizes when cooking now, it just makes sense, it is so much easier. However, I got to the butter and was stuck, because we don't measure butter in sticks and it is awkward to do.

Our packs of butter come in 250g blocks, which makes it easy to cut the portion you want. Sometimes there are even guide marks on the butter pack itself, showing you where to cut. If we need a trickier measurement, then we weigh the butter. So stick with me through the double calculations :)

Cinnamon Ice Cream for Peter

This recipe is for Peter over at Kalofagas - Greek Food & Beyond.

Peter makes some gorgeous Greek food, which is always popular with his readers, but now and again he ventures into the world of desserts and I have to say, he is the King of Desserts! Have a look at some of them and you will see what I mean. There is his ....

Creme Caramel,

Apricot & Pistachio Cake

and my personal favourite, the Ultimate Cheesecake.

And then there is the one that inspired this recipe .......

Plum Tarte Tatin!

Peter made this tatin with an almond pie crust, instead of puff pastry and it worked out a treat. The plums looks beautifully unctuous and you can just imagine how good they tasted alongside that almond base, but the piece de resistance is the cinnamon ice cream that Peter had the genius to serve with this tarte!

Peter doesn't have an ice cream maker, so he mashed some vanilla ice cream up with some cinnamon. Fabulous!

So, just in case Peter succumbs and buys an ice cream maker, I have made for him, cinnamon ice cream from scratch. It is just so good that you have to try it, even if you don't make it from scratch, then whip out that tub of vanilla in the freezer and mash in some cinnamon. You won't be disappointed. It is a delicious, warm and spicy ice cream. The best I have tasted this year!

Cinnamon Ice Cream

1 1/2 cups milk
1 vanilla pod
5 large egg yolks
3/4 cup golden caster sugar
1 cup double cream
1 tsp vanilla extract
a pinch of salt
2-3 tsp ground cinnamon

Cut the vanilla pod in half and scrape out the seeds. Heat the milk with the pod, seeds and extract. Do not allow to boil. Leave to stand for half and hour. This will allow the vanilla to infuse into the milk.

Whisk the eggs, sugar adn salt until pale and creamy. Add the milk, after removing the pod. Heat gently and whisk until the mixture had thickened. Whisk in the cinnamon. Taste at this stage, to see if you would like to add more cinnamon.

Whisk up in your ice cream maker. Remove when velvety smooth. I think it is best served at this point with an extra sprinkle of cinnamon.


Chunky Plum & Apricot Chutney

Chunky Plum & Apricot Chutney

8 plums, stoned and chopped
30 apricots, chopped
3 apples, peeled and chopped
4 onions, finely chopped
3 cm piece of ginger, grated
1 fat clove of garlic, finely chopped
2 cinnamon sticks
1 tin chopped tomatoes
5 cups red wine vinegar
2 ½ cups caster sugar

Place all the ingredients in the pan and bring to the boil. Simmer for about an hour and a half until the chutney has thickened.

Spoon the chutney into sterilised jam jars and seal.

Makes 6 x 1 lb Jars

Try to remember to remove the cinnamon sticks before you jar up the chutney!

I ran out of time while making this batch of chutney and had to leave the finishing off and jarring up in Graham's rather astonished hands. He did a grand job, but forgot to take out the cinnamon sticks. I apologise to anyone who gets a crunchy bit in their batch LOL!

p.s. thanks for the cinnamon sticks Davimack and Tadmack :)


Just remembered I had some rather nice photos from the chutney making, so I am going to add them now :)


Carrot, Spinach and Lentil Soup

Autumn is here and I am curled up on the couch with a blanket, cozy cats and a bowl of this warming soup. Yep, autumn is definitely here!

Carrot, Spinach & Lentil Soup


1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
5 carrots, grated
150g spinach
4 cups vegetable stock
1 cup lentils
juice of ½ a lime
salt & freshly ground black pepper
cayenne pepper


  1. Saute the onion and garlic in the olive oil, until softened. 
  2. Add the grated carrot and cook for a few minutes. 
  3. Add the spinach and let it wilt. Next add the vegetable stock and the lentils. Stir well. Cook over a medium heat for 30 minutes before blending to a smooth consistency. 
  4. Add the lime juice and season. Sprinkle each serving with a little cayenne pepper to spice things up.

Serves 6


Audrey's Scottish Truffles

Breaktime at work usually heralds some water and fruit or yoghurt for me and a cup of tea and a biscuit or a piece of fruit for others, but now and again the staff room gets interesting.

If this happens there is usually a reason, somebody's birthday, a thank you or somebody's leaving (this one is happening more and more often). If we are really lucky and I mean, really really lucky, then we stand before a hallowed treat - Audrey's Truffles. People will hear whispers about these truffles and make a special trip up to the staff room to have one. They are truly held in awe and I now know what Audrey's secret is, well apart from all the lovely ingredients such as chocolate, coconut and rum (lots of rum).

She sieves the biscuits! And therein lies the secret to a lovely smooth richness that cannot be rivalled. I have to tell you at this point, that is takes blooming ages to sieve a whole packet of biscuits. But, mmmmmmmm, it's worth it :P

Audrey’s Truffles

1 packet of McVities Digestive Biscuits
1 tin condensed milk
2 oz/ 4 tbsp margarine
12 tbsp desiccated coconut
10 tbsp Cadbury's Drinking Chocolate
10 tbsp dark rum (optional)

topping: chocolate vermicelli or dessicated coconut

Bash and sieve the digestive biscuits for a fine consistency. Melt the margarine. In a large bowl mix together the melted margarine, condensed milk, crushed biscuits, coconut, cocoa powder and rum. Once the mixture is well combined, place in the fridge for half an hour, to firm up. Remove the mixture from the fridge and roll into balls. Audrey says that it is difficult to persuade the vermicelli to stick to the truffle mixture, once it has been in the fridge. Her tip is to wet your hands slightly before you roll the balls in the vermicelli.

Makes - quite a lot. I filled two dinner plates, but I didn't count them.

Audrey adds rum to her truffles, which makes them taste divine, however Graham hates the taste of alchol in anything sweet, so I added orange juice to mine instead of the rum for a more subtle flavour. I could have perked this up a bit with some finely grated orange rind, but I didn't think of this until later. Also you could use cocoa instead of drinking chocolate for that slightly bitter flavour of dark chocolate and roll them in cocoa too, but I would recommend trying them this way first, just to experience how good they are!

p.s. It is Graham & I's first wedding anniversary today!
Where did the year go?
Back to Top