Foxcroft Chocolate and Beetroot Cake Pops
These cake pops are served in Foxcroft and Ginger – Soho and Whitechapel sites! You can also make your own.
Ingredients
250g cooked beetroot
200g chocolate (for cake pop and decoration)
4tbsp espresso
200g butter
5 eggs
190g caster sugar
135g plain flour
1tsp baking powder
3tbsp cocoa
Equipment
Cake pop sticks
Method
Cook the beetroot whole and unpeeled in unsalted water. This should take around 30-40 minutes depending on size. Drain the beetroot, cool under running cold water. Peel, slice off stem and root, then blitz into a purée.
Melt the chocolate (broken up into small pieces) in a bowl over a pot of simmering water, don’t stir.
When chocolate is almost melted pour the hot coffee into the chocolate, stir once.
Cut the butter into small pieces, add to the melted chocolate. Push to the bottom of the bowl if possible. Leave to soften.
Separate the eggs, placing the whites in a separate bowl.
Remove the chocolate from the heat, stir until the butter incorporates into the chocolate. Leave for a few minutes to cool, then add the egg yolks, mix quickly but gently.
Fold in the beetroot (keeping a little aside for later).
Whisk the egg whites until stiff, then fold in the sugar. Fold the egg white and sugar mix into the melted chocolate mixture until all is incorporated.
Sift the remaining dry ingredients together, and fold in to the bowl.
Place into a pre-lined cake tin, then place into the oven @ 160°C. Bake for 30 minutes, when finish place a skewer in the middle. If skewer comes out clean remove from the oven if not add a further 5 minutes.
Leave to cool completely. When cool crumb the cake as fine as possible. Add a small amount of beetroot purée to combine.
Roll into desired size, then place into the freezer to chill.
Whilst the cake pops are chilling, place a small amount of chocolate to melt over a bowl of simmering water. When the chocolate is melted, stir to incorporate all. Make sure the chocolate is just slightly warm before use. This will enable you to get rid of the excess chocolate from the cake pop.
Remove pops from the freezer and place a pop stick into the middle. Dip into the ready melted chocolate, then leave to set. Decorate as desired.
