Beetroot & Rose Truffle Cake

Layer this beautiful cake as high as the occasion calls for. Picture / Haylee McKee

Earthy baby beetroots are roasted until juicy to lend a dense, fudge-like texture to an already deep, dark chocolate base. The real highlight, though, is the addictive beetroot and rose truffles dusted in cocoa, which happen to be a cinch to make. Just try not to scoff them before you decorate your cake.

This recipe makes one tier with two layers. To pump up the tiers and recreate the cake tower pictured, as a guide you’ll need to quadruple the ingredients; as well as a 20 cm cake tin, you’ll need one 23 cm and one 25 cm cake tin.

Method

• This is an edited extract from Sticky Fingers, Green Thumb by Hayley McKee published by Hardie Grant Books $30 and is available in stores nationally.