Chocolate Beetroot Cake With Cream Cheese Frosting

"Beetroot is transformed! The flavour disappears, but the vegetable gives this cake incredible moisture... Recipe taken from Abel & Cole Organics newsletter."
 
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Ready In:
1hr 10mins
Ingredients:
12
Serves:
12
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ingredients

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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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Reviews

  1. Very easy to make. It works exactly as stated. The first day you can really taste the beetroot, which is fun, but after that it becomes more like a rich chocolate cake. Two for the price of one! Thanks for posting.
     
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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.
 
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