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Purple Forest Cake

An indulgent three-tiered chocolate cake featuring beetroot sponge, homemade cherry jam, mascarpone cream, dark chocolate truffles, and toasted Italian meringue.

BakingVegetarianChocolateCakeBeetrootCherries
Estimated Nutrition
Calories
654.7
kcal / serving
7856.4 kcal total
Carbs
80.2g
per serving
962.8 g total
Fat
35g
per serving
420.5 g total
Protein
7.4g
per serving
88.2 g total
Cook Time
30
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Cocoa Powder
plus extra for dusting
1
tsp
Bicarbonate Of Soda
400
g
Caster Sugar
for the sponge
50
g
Icing Sugar
100
g
Caster Sugar
for the jam
100
g
Dark Chocolate
minimum 70% cocoa solids
0.5
tsp
Cream Of Tartar
175
g
Caster Sugar
for meringue
Dairy
170
g
Salted Butter
plus extra for greasing
2
piece
Eggs
large, free-range, separated
250
g
Mascarpone
150
ml
Double Cream
for the mascarpone mixture
75
ml
Double Cream
for truffles
Fruits
600
g
Cherries
large, fresh
GrainsCereals
250
g
Plain Flour
plus extra for dusting
Liquids
300
ml
Water
hot
4
tbsp
Kirsch
cherry liqueur
NutsSeeds
1
tsp
Sea Salt
fine flaked
1
piece
Vanilla Pod
split and seeds scraped
Other
3
piece
Egg Whites
for the meringue
Vegetables
250
g
Cooked Beetroot
natural, not in vinegar, grated

Method

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