Little and Friday is the name of a cafe in Auckland. It is the brainchild of Kim Evans and after just two visits, has quickly become one of my favourite cafes. If I opened a cafe one day I’d want it to be just like this one. Excellent coffee, a great range of delicious treats (the savoury brioches, the frittata, mini cakes…) and a fantastic relaxed atmosphere with a great little outdoor garden area with seating, and home to to the cafe’s herb garden and vege patch.
I have a number of favourites at Little and Friday – the lemon and passionfruit custard slice, and the savoury sun-dried tomato and pesto brioche. I have bought both cookbooks and they have become my go-to if I’m looking for something new to bake or cook.
This weekend I decided to try out Little & Friday’s delectable chocolate, beetroot and salted caramel cake as something new and a bit different. I ended up using just the one cake tin, instead of three, so it did take a bit of extra time to cook in the oven. I highly recommend this recipe! Enjoy.
- 5 eggs
- 2½ cups caster sugar
- 300ml canola oil
- 250g good-quality dark chocolate, chopped
- 2 cups flour
- 1 cup good-quality cocoa
- 2 tsp baking powder
- 100ml milk
- 1 cup grated raw beetroot
- 3 cups Chocolate Ganache, to decorate (see below)
- 1½ cups caster sugar
- 300ml cream
- ½ tsp sea salt
Preheat oven to 160°C. Grease and line three 23cm round cake tins with baking paper. Using an electric mixer, whisk eggs and sugar on medium speed until mixture is pale and creamy and tripled in volume. With mixer on medium speed, slowly drizzle in oil and combine.
Melt chocolate in a glass bowl over a saucepan of simmering water. Add chocolate to egg mixture. Stir to combine.
Sift flour, cocoa and baking powder into a bowl. Using a large metal spoon, fold a third of the dry ingredients into chocolate mixture. Add a third of the milk and combine. Continue in this way until all combined.
Fold grated beetroot through chocolate mixture. Spoon mixture into prepared tins. Bake in centre of oven for 40 minutes or until a skewer comes out clean. Cool in tins before turning out.
To assemble, use a serrated knife to cut the domed tops off the cakes. Spread ½ cup Salted Caramel over the top of two cakes and stack to form one triple-layer cake sandwiched together with caramel.
Spread a thick layer of Chocolate Ganache over top and sides of cake using a palette knife.
Place sugar in a small saucepan and just cover with water to achieve a wet-sand consistency. Bring to the boil but do not stir. Using a wet pastry brush, remove any sugar crystals from sides of saucepan. Continue to boil until mixture turns amber. Remove from heat.
In a small saucepan, heat cream to boiling point. Gradually add to caramelised sugar, stirring constantly until smooth. This takes a while but eventually combines. Season with salt.
- 1/2 cup cream
- 200g good-quality dark chocolate, grated
In a saucepan, heat cream to just below boiling point, Remove from heat and stir in chocolate until melted and smooth. Allow to cool and thicken before using.