Preparation: 45 minutes
Cooking: 2 hours 15 minutes
350 g plain flour
4 eggs, at room temperature
150 g unsalted butter, softened, chopped
1 ½ teaspoon baking soda
1 teaspoon baking powder
50 g cocoa powder
350 g caster sugar
200 ml milk
170 ml espresso coffee
300 g beetroot (2 middle sized approx.)
110 g macadamia nuts, ground
500 g dark chocolate, chopped
200 ml whipping cream
150 g butter, chopped
2 tablespoons amaretto liqueur (or nut liqueur)
10 macadamia nuts
200 g caster sugar
60 ml water
whipped cream, to serve
- Wash the beetroot properly and cook with the skin until soft, approx. 25 minutes. Set aside to cool.
- Peel and chop the beetroot, place in a deep bowl and blitz with a hand blender until smooth.
- Preheat the oven to 170°C and line a 20 cm round cake tin with baking paper.
- Mix together the flour, baking powder, baking soda, salt and cocoa in a bowl.
- In a second bowl, whisk the butter and sugar until pale. Add the eggs, one at the time, beating well after each addition. Gradually add the coffee and whisk until well combined.
- Sift the flour mixture over the top and use a spatula to fold together until well combined. Add the milk and fold in the beetroot puree. Pour into the prepared tin.
- Bake for 1 hour 35 – 1 hour 45 minutes or until firm and a skewer inserted into the centre comes out clean.
- Cool in the tin for 15 minutes, then transfer to a wire rack and cool completely.
- While the cake is in the oven, melt the chocolate and butter in a heatproof bowl set over a saucepan of boiling water. Make sure the bowl is not touching the water underneath. Stir occasionally until melted and smooth.
- Add the cream into the chocolate mixture and stir until well combined. Mix in the liqueur and cover with plastic wrap. Refrigerate for 2 hours, stirring frequently.
- Meanwhile, prepare the decoration. Thread each macadamia nut onto a skewer.
- Place the sugar and water in a saucepan and cook over a medium heat until the sugar is melted. Stir frequently.
- Continue to cook, without stirring, brushing down the sides of the pan regularly with a wet brush to prevent crystallization.
- Continue cooking until the mixture turns a light caramel colour. Set aside to slightly cool.
- Working with one skewered macadamia at the time, dip the nut into the caramel and coat completely. Allow the caramel to drip back into the pan, then secure the end of the skewer under a chopping board, letting caramel string to drip over the edge onto a sheet placed on the floor.
- Repeat with remaining macadamia nuts and let the caramel harden before moving, about 7 minutes.
- Cut the caramel strings to a preferred length and gently remove skewers.
- Remove the frosting mixture from the fridge to soften.
- Trim the top of the cake if you wish. Then cut the cake horizontally into three layers. Place the first layer onto a serving plate and spread with one third of the frosting. Repeat the process with the remaining layers and spread the top and the sides with remaining frosting.
- Top with macadamia toffees and serve with whipped cream.