Chocolate Beetroot Cake With Cream Cheese Frosting
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 80 g cocoa powder
- 200 g plain flour
- 9.85 ml baking powder
- 300 g caster sugar
- 300 g beetroots, unpeeled, scrubbed clean
- 3 eggs
- 200 ml vegetable oil
- 12.32 ml vanilla extract, not all used at same time
- 200 g cream cheese
- 50 g butter, room temperature
- 75 g dark chocolate
- 125 g icing sugar
directions
- In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
- Let cool and peel away the skins.
- preheat the oven to 180C, 350F, Gas4.
- Butter a medium (20cm) cake tin.
- Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
- Puree or finely grate the beetroot.
- In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
- Fold in the dry ingredients to just combine.
- Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
- Cool 20 minutes in the pan, then remove to a wire rack.
- To make the frosting, melt the chocolae in a bowl set over boiling water.
- Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
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RECIPE SUBMITTED BY
I love to cook, and I love to eat! As a result I prefer to cook and eat healthy, low cal food on the whole, but only if it tastes good :-) I'm British, lived in Germany for 12 years, but have now moved back to the UK.
We try to grow and make as much of our food as we can.