Chocolate Beetroot Cake With Cream Cheese Frosting

Recipe by Chef UK
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READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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