Mary Berry's beetroot and chocolate cake with feathered icing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s beetroot and chocolate cake with feathered icing By You Magazine - December 15, 2019 Beetroot isn’t the most obvious thing for a young child to like, but apparently Prince Louis loves it. BBC/Shine TV/Kensington Palace/Matt Porteous MAKES 12 SQUARES 3 large eggs 50g cocoa powder 150g self-raising flour 2 teaspoons baking powder 175g light muscovado sugar 300ml sunflower oil 225g raw beetroot, peeled and coarsely grated (approximately 2 medium beetroot) ICING 200g Bournville chocolate, broken into pieces 200ml pouring double cream TO DECORATE 50g white chocolate, chopped Step 1 Preheat the oven to 180C/160C fan/gas 4. You will need a 30cm x 23cm traybake tin, greased and lined. Step 2 Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar and stir a little. Gradually pour in the oil and beat with a wooden spoon to give a thick batter. Once smooth, stir in the grated beetroot. Step 3 Spoon into the tin and bake in the preheated oven for about 35 minutes until risen and springy to the touch. Remove to cool. Step 4 To make the icing, break the Bournville chocolate into a heatproof bowl. Pour in the cream, sit above lightly simmering water and stir until melted and smooth and glossy – be sure not to overheat. Leave to cool a little so that it is a thick pouring consistency (this won’t take long, depending on room temperature). Pour the icing over the cold cake, spreading out with a palette knife to cover the cake completely. Step 5 To decorate, melt the white chocolate in a small bowl over a pan of hot water. Place in a small piping bag, snip the end and pipe in lines down the cake, about 2cm apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Cut in small squares and serve. Save 20 per cent on Mary’ s cookery books Our recipes today are edited extracts taken from Mary Berry Cooks (BBC Books, £25 – our price £20), Mary Berry’s Simple Cakes (BBC Books, £14.99 – our price £12) and Mary Berry’s Christmas Collection (Headline, £25 – our price £20). To order copies at these reduced prices with free p&p until 22 December, call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved