Sorrel Chocolate and Double Sorrel Mint Cocktail Pt. 1

Do you get bored of celebrating your birthday every year? No! Of course not. Who would get tired of choosing the perfect outfit for a fancy dinner and being surprised by cake. Or surprising yourself and backpacking on another continent .  You know, we have to approach Christmas like that too and not let everything fall into a spiral of pine needles and foil tinsel. It is, after all, the most wonderful time of the year.

All of this was a 5 second brain fart that I had, while staring at a bowl of pre-season Sorrel. I thought to myself, ‘Sorrel drink, again’. Don’t get me wrong, I look forward to this seasonal drink and go as far as to avoid it during the year so that it retains that special Christmas aura. But the more I thought about it, there more I…..wanted more.

I mulled over this all through October and November but came up with 0 in the creative column. Meanwhile, unbeknown to me, Momma, Queen of Homemade Delights had been brewing some special sauces and sorrel just happened to be one of the flavours. So when December peeped over the Himalayas, she presented me with a little bottle of sorrel jam and a not so little bottle of sorrel wine.

Sweet, tangy with a hint of spice, there was really nothing to complain about. But I wanted more.

The following week, I took over the kitchen, freshly motivated. After baking some pineapple cupcakes, I threw some of the jam into my buttercream for a little swirl action.

I knew I was unto something.

A couple days later I decided to try an old favourite ‘Chocolate Beet Cake‘ by the  Joy the Baker, which is moist, decadent and damn good. Add sorrel. Drizzle with Ginger Glaze. Drop mic.



Sorrel Chocolate with Ginger Glaze

Chocolate Cake infused with the flavours and colour of a Caribbean Christmas. 

Makes one 10" bundt cake.

Course Dessert
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Kizzy Rennie



  • 2 cups flour
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2/3 cup Grenada Chocolate Company Smilo 100% Cocoa Powder
  • 2 large eggs
  • 1 teaspoon vanilla essence
  • 3/4 cup unsalted butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cup buttermilk 1 1/ 4 cup milk + 1 1/2 tablespoons vinegar
  • 2/3 cups beets pureed
  • 1/4 cup sorrel jam pureed
  • Rind of 1 lime
  • 1 tbsp Red Food Colouring

Ginger Syrup

  • 1/4 cup fresh ginger juice from grated ginger root
  • 1/4 cup white sugar

Icing Glaze

  • 1/2 cup Icing Sugar
  • 1 tsp Vanilla Essence
  • 2 tbsp ginger glaze
  • Red Food Colouring
  • Green Food Colouring
  • Milk for consistency


  1. Preheat oven at 350 C. Grease and flour bundt tin thoroughly.                                                                                                                                                                                                                                             

  2. Cream butter and sugar until fluffy and lightly coloured. 

  3. Beat in one egg at a time until properly incorporated. Fold in pureed beets, sorrel jam, red food colouring and vanilla essence until combined.
  4. Combine flour, baking powder, baking soda, cocoa and salt in a separate bowl and ensure that all dry ingredients are well distributed.

  5. Add half of the dry ingredients into the wet ingredients. While beating on a low speed, slowly pour in buttermilk. When just combined, fold in the remaining dry ingredients with a spatula.
  6. Pour batter into 10" bundt tin and bake for 40 mins or until a toothpick inserted in the center comes out clean.

Ginger Syrup

  1. While the cake bakes, prepare ginger syrup by bringing fresh ginger juice and sugar to a rolling boil for 5 mins. Monitor closely so that it doesn't become too thick. Allow to cool.

  2. Remove cake from the oven and allow to cool for 10 mins. Then remove from tin and use a toothpick or fork to create small holes on the surface of the cake.
  3. Pour ginger syrup over the cake while warm to allow flavours to soak in.

Icing Glaze

  1. Mix icing sugar with vanilla essence and ginger syrup, adding milk to achieve the perfect pourable consistency. Remove two 1/4 cups and place in separate bowls. Add 2-3 drops red and green colouring respectively until completely combined.
  2. When cake is completely cooled, place over a wire rack and place another tray at the bottom to collect excess glaze
  3. Pour white glaze over cake and allow to dry. Place red and green glaze into two separate bags. A simple clear plastic bag would do. Snip a tiny hole at the corner and let your creativity release  Christmas festivities galore. Gold beads are optional but you'll want these.

  4. Allow to dry. Then slice and eat!





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