Chocolate, Beetroot, & Sumac Mini Cakes
Dark chocolate olive oil and beetroot cake topped with sumac toasted Swiss meringue buttercream and candied beetroot slices.
Hi everyone! Here is a recipe for a smaller, more portable treat when a full-blown cake feels a bit daunting. These mini cakes are baked using 4-inch cake tins, making them the perfect size for 2 or a generous portion for 1.
The base of this cake is my Dark Chocolate Olive Oil sponge. I’ve substituted the milk 1:1 with beetroot juice, which gives the final cake a deep red undertone, subtle earthy sweetness, and an incredibly moist and delicate crumb. This crumb is so moist in fact, I felt a cake soak would be unnecessary.
The buttercream is a sumac toasted Swiss meringue. This uses a classic Swiss meringue buttercream base but before the addition of butter, the meringue is browned using a blow torch to create a lovely, toasty flavor. To complement this, as well as the beetroot, ground sumac is whipped into the buttercream. If you are unfamiliar with sumac, this lovely magenta spice is popular in Middle Eastern cuisine. Sumac is a complicated little number with smokey, fruity, and zesty notes, all of which work beautifully here.
I’ve chosen to halve and fill my mini cakes but feel free to keep them whole and just frost the top. Additionally, if you are indeed feeling the itch to make a full-size cake, the recipe below can easily be adapted.
Happy baking!
Chocolate, Beetroot & Sumac Mini Cakes
Makes 9 4-inch cakes
Ingredients:
For the cake:
1 batch of my Dark Chocolate Olive Oil Cake, with beetroot juice substituted 1:1 for the milk
For the buttercream:
1 batch Swiss Meringue Buttercream
1 1/2 teaspoon ground sumac
For the candied beetroot:
3 medium beetroots, sliced thinly
400g granulated sugar
2 cups of water
Method:
For the cake:
Preheat your oven to 350F. Grease and line your 4-inch cake tins. Set aside.
Follow the cake recipe as written, substituting the milk for beetroot juice.
Divide the batter evenly among the 9 cake tins. Bake the mini cakes for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the mini cakes in their tins for 10 minutes before inverting onto a wire rack. Cool completely until ready to assemble.
For the buttercream:
Follow the recipe as written up until just before you add the softened butter.
At this point, turn off your mixer. Using a small blow torch, toast the entire outside of the meringue. Once toasted, beat on high for a minute or two until incorporated. Stop the mixer, and toast again. Beat again. Repeat this process about 5-6 times until a toasty flavor is consistent throughout your meringue.
Taste the meringue at this stage. Once you are pleased with your level of “toastiness,” add the butter and proceed with the recipe as written.
Add the sumac at the same time as the vanilla. Set aside until ready to assemble.
For the candied beetroot:
Fill a large pot with water and bring to a boil.
Add your sliced beetroot to the boiling water, stirring occasionally, for 2-3 minutes or until the beetroots begin to soften. The timing will depend on the thickness of your slices.
Once slightly softened, remove the beetroot and let drain in a colander. Set aside.
In a heavy-bottomed saucepan, add the sugar and water. Place the saucepan over medium-high heat, stirring to dissolve the sugar.
Once the sugar is dissolved, bring the mixture to a boil. Once boiling, do not stir the mixture again. You will need a candy thermometer for this part!
Clip your candy thermometer to the side of your saucepan. Continue cooking the sugar until it reaches 225F. At this point, add your blanched beetroot slices.
Stir very gently to ensure the beetroot is evenly coated with the syrup. Continue cooking the beetroot in the syrup until it reaches 245F.
After you’ve hit 245F, quickly remove your beetroot slices using tongs. Arrange them in a single flat layer on a wire rack with parchment paper underneath. Allow the candied beetroot to cool and harden for several hours before assembling.
Assembly:
On a plate or serving dish, halve your cakes horizontally to create two even tiers.
Place the bottom layer on your serving dish.
Add a small scoop of your buttercream, spreading evenly with an offset spatula.
Add the top layer, sandwiching the buttercream.
Add another scoop of buttercream to the top of the cake, spreading in whatever design you desire.
Adorn your mini cakes with candied beetroot slices, florals, and a pinch of sumac. Enjoy!
