Foxcroft and Ginger's recipe for its Chocolate and Beetroot Cake Pops

Published Saturday, May 2 2015, 12:00 BST  |  By  |  Add comment
Here at Reveal Towers, whenever we fancy a slice of something delicious, we'll pop round the corner to our local coffee and cake emporium here in Soho, Foxcroft & Ginger.

foxcroft & ginger Chocolate and Beetroot Cake Pops


Having opened the UK's first pop up 'cruffin' store now open at London's Old Street tube station, we just had to ask F&G's bakers to share a recipe with us. The Cruffin recipe - a delicious mix of croissant and muffin - is a closely guarded secret, but why not try making these delish chocolate and beetroot cake pops which come highly recommended?


  • 250g cooked beetroot
  • 200g chocolate (for cake pop and decoration)
  • 4tbsp espresso
  • 200g butter
  • 5 eggs
  • 190g caster sugar
  • 135g plain flour
  • 1tsp baking powder
  • 3tbsp cocoa
  • Equipment
  • Cake pop sticks


1 Cook the beetroot whole and unpeeled in unsalted water. This should take around 30-40 minutes depending on size. Drain the beetroot, cool under running cold water. Peel, slice off stem and root, then blitz into a purée.

2 Melt 200g of the good quality dark chocolate (min 70% cocoa) in a bowl over a pot of simmering water, don't stir.

3 When chocolate is almost melted pour the hot coffee into the chocolate, stir once.

4 Cut the butter into small pieces, add to the melted chocolate. Push to the bottom of the bowl if possible. Leave to soften.

5 Separate the eggs, placing the whites in a separate bowl.

6 Remove the chocolate from the heat, stir until the butter incorporates into the chocolate. Leave for a few minutes to cool, then add the egg yolks, mix quickly but gently.

7 Fold in the beetroot (keeping a little aside for later).

8 Whisk the egg whites until stiff, then fold in the sugar. Fold the egg white and sugar mix into the melted chocolate mixture until all is incorporated.

9 Sift the remaining dry ingredients together, and fold in to the bowl.

10 Put the cake mixture into a pre-lined cake tin, then place into the oven @ 160°C. Bake for 30 minutes and stick a skewer in the middle to check the cake is cooked when the time is up. If the skewer comes out clean, remove from the oven and if not add a further 5 minutes.

11 Leave to cool completely. When cool, crumb the cake as fine as possible. Add a small amount of beetroot purée to combine.

12 Roll into desired size, then place into the freezer to chill for minimum of 30mins. They must be solid and hard when you take them from the freezer

13 Whilst the cake pops are chilling, place a small amount of chocolate to melt over a bowl of simmering water. When the chocolate is melted, stir to incorporate all. Make sure the chocolate is just slightly warm before use. This will enable you to get rid of the excess chocolate from the cake pop.

14 Remove pops from the freezer and place a pop stick into the middle. Dip into the ready melted chocolate, then leave to set. Decorate as desired. Dip entirely into the ready melted chocolate, then hold up making circular motions to allow the access chocolate to drip away. Leave to cool and set. Decorate as desired.

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