Chilli beetroot chocolate mud cake

The earthy tones of beetroot combined with chilli and chocolate makes for this decadent and unique dessert.








  • 150g (50101) White Wings Plain Flour
  • 30g (64999) Caterers’ Choice Cocoa Powder
  • 6g (64993) Caterers’ Choice Baking Powder
  • 300g (188392) Nestlé Plaistowe 70% Dark Chocolate Couverture
  • 205g (66815) Anchor Unsalted Butter (125g room
    temperature, chopped and 80g melted)
  • 420g beetroot, cooked and peeled
  • 3 (81481) Caterers’ Choice Bulk Large Eggs, separated
  • 375g (156735) Bundaberg Sugar Caster Sugar
  • 90g (188618) Bundaberg Sugar Brown Sugar
  • 4 sheets gelatine
  • 250ml (170279) Bottega Gold Prosecco DOC Spumante Brut
  • 5g dried hibiscus
  • 400ml (56298) Anchor Whipping Cream UHT
  • 1 tsp (55738) Caterers’ Choice Medium Chilli Powder,
    to taste
  • 55g puffed buckwheat
  • 55g puffed rice
  • 1 tsp (55736) Caterers’ Choice Ground Cardamom
  • 1 tbsp pink peppercorns, crushed
  • 1 tbsp (55781) Caterers’ Choice Fennel Seeds, toasted
  • 500g (159631) Anchor Cream Cheese, softened
  • 1 vanilla bean, split and scraped
  • 200g cocoa butter
  • 300g (6365) Nestlé White Chocolate Compound Buttons
  • 2.5g pink powdered colour


1. Chocolate beetroot cake

Pre-heat the oven to 170˚C. Spray silicon mini muffin moulds lightly with neutral oil. Sift together flour, 20g cocoa powder, baking powder and set aside. Melt 100g dark chocolate and add 125g chopped butter, cover and sit for a couple of minutes until the butter has melted. Stir to combine. Roughly puree the beetroot and stir through chocolate mixture until well combined. In a small bowl, whisk the egg yolks and add to the chocolate mixture, stirring until well combined. Whisk the egg whites until soft peaks form, then gradually add 100g caster sugar and the brown sugar one spoonful at a time, whisking in between until you have a thick and glossy meringue. Fold one third of the meringue through the chocolate and beetroot mixture, then half of the flour. Alternate with the remaining meringue and flour, until just combined. Spoon into your prepared cake moulds. Bake until the cake springs back to the touch. About 15-20 minutes. Cool for 10 minutes, then unmould and cool completely on wire racks. Once cooled, trim the tops of the cakes.

2. Hibiscus jelly

Bloom 2 sheets of gelatine. Bring the prosecco, 20ml water, and 65g caster sugar to the boil, add the hibiscus and steep for 5 minutes. Strain and add the gelatine, stir through until completely combined. Pour into small dome moulds (compatible to the size of your cake inserts) and freeze.

3. Ganache

In a bowl, break 100g of the dark chocolate into small pieces. Heat 100ml cream and chilli powder until it just comes to the boil. Pour over chocolate, cover and sit for 5 minutes, until the chocolate has melted. Stir well and set aside to cool and thicken.

4. Crunch

In a large bowl toss together the buckwheat, puffed rice, 60g sugar, cardamom, pink peppercorns, fennel, remaining cocoa powder and 80g of melted butter until well coated. Spread onto two baking sheets and bake at 130˚C for 15-20 minutes until crisp. Cool. Melt the remaining 100g chocolate, add the cooled crunch and toss to coat, spread onto a baking sheet lined with baking paper. Set aside to harden. Cut small discs, the same size as your beetroot cakes. To assemble the inserts, start with a spiced crunch round, spread with ganache, top with a cake round, a little more ganache and a jelly disc. Freeze until needed.

5. Mousse

Bloom the remaining 2 gelatine leaves. Whisk 250ml of the cream into soft peaks and set aside. Beat the cream cheese and remaining 150g sugar together until smooth, set aside. Warm the remaining 50ml of cream and add bloomed gelatine, add the vanilla and mix through the cream cheese mixture. Gently fold in the whipped cream.

6. To assemble

Pipe the cream cheese mousse into the moulds until about ¾ full (the size of your moulds versus the size of your inserts will dictate how high to fill the moulds), press the cake inserts into the centre, and freeze for at least 3 hours.

7. Cocoa butter spray

Melt the white chocolate and cocoa butter in a microwave, stir until well combined. Check the temperature, when it is 45˚C stir through the powdered colour, strain through a fine sieve. Pour into spray gun, spray cakes individually, straight from the freezer. Bring to room temperature to serve.