Recipe: Brain Power Cake (Recipe by Rajul Matkar)
FOR THE CAKE
30g cocoa powder
1 tsp baking powder
1 tsp bicarbonate soda
1 tsp salt
1 tbsp red food coloring
250 ml buttermilk
1 tsp white vinegar
1 tsp vanilla extract
115g butter (room temperature)
180 g sugar
2 eggs (room temperature)
½ cup raw grated beetroot
½ cup cinnamon chocolate chips
340g chocolate fudge
Non-stick cooking spray
FOR THE ICING
250g cream cheese (room temperature)
200g butter (room temperature)
½ tsp vanilla extract
400g icing sugar
1 ½ tbsp lemon zest
1 tbsp lemon juice (freshly squeezed)
½ cup raspberry puree
½ tsp gelatine
1 Preheat the oven to 180C and grease a 23cm cake pan.
2 In a bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
3 In a separate bowl mix the buttermilk, red food colouring, vinegar and vanilla.
4 In a third bowl, beat the butter and sugar using a hand mixer or stand mixer on medium speed until light and pale.
5 Add the eggs to the butter and sugar mixture one at a time until incorporated.
6 Fold in the dry and wet ingredients alternately to the mixer. Begin with the dry, then add the wet and repeat, ending with the dry ingredients.
7 Fold in the shredded beetroot and cinnamon chips.
8 Pour the batter into the prepared cake pan and bake for 50 minutes to an hour or until a toothpick is inserted and comes out clean.
9 When the cake is cool, slice into two layers horizontally, about 1 to 1 ½ cm thick.
10 Use a round metal bowl, about 15cm in diameter to layer the cake in.
11 Spray the inside with nonstick cooking spray (buttered flavour if you have), and start layering the inside of the bowl with the cake.
12 You will need to cut progressively larger rounds as the cake builds to fill the bowl.
13 Spread each layer with chocolate fudge as you go.
14 When cake is assembled in the bowl, place put into the fridge to firm up.
1 M5eanwhile, make the icing. Using a hand mixer or stand mixer, combine the cream cheese, vanilla and butter until just combined.
16 Add the lemon zest and lemon juice and mix until smooth.
17 Remove the cake from the bowl and place on a plate or cake board.
18 Place the icing mixture into a piping bag with a round tip.
19 Pipe the icing on top of the cake to make look like a brain. Return the cake to the fridge for the icing to set.
20 For the blood layer, warm up the raspberry puree and stir in the powdered gelatine.
21 With a pastry brush, coat a fine layer on top of the cake, but be careful not to make it too thick, as you need to see the icing.