Ingredients
For the Beet Puree:
- 400 g fresh beets
- 170 g ruby port
For the Cake:
- 215 g all-purpose flour
- 55 g barley flour
- 85 g cocoa powder
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 225 g unsalted butter, softened
- 240 g granulated sugar
- 3 large eggs
- Beet puree (see above)
- 150 g 100% hydration starter
For the Icing:
- 225 g bittersweet chocolate, chopped into small chunks
- 175 g sour cream
For the Garnish:
- Candied cranberries
This dense chocolate cake uses three garnet-colored ingredients that complement one another well. Served with candied cranberries, this rich holiday cake is an elegant but simple end to a meal. For a more decadent pairing, serve with vanilla ice cream and a side of wood-aged tawny port.
Note: This recipe from Sourdough contains ingredients measured by weight, which requires a kitchen scale. To measure ingredients by weight, place an empty container on a digital kitchen scale. Hit the “on/clear” or “tare” button on the scale to reset it, and then add the ingredient you’re measuring to the container. The number displayed on the scale is the weight. Makes one 9-inch double-layer cake.