Chocolate and Port Wine Beetroot Cake Recipe

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This elegant cake is perfect to make during the holidays or any special occasion.
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"Sourdough" by award-winning author Sarah Owens includes delicious recipes that encourage bakers to slow down and observe mindfulness.


    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.

    Chocolate and Port Wine Beetroot Cake Recipe

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