Chocolate Beetroot Cake With Cream Cheese Frosting |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Beetroot is transformed! The flavour disappears, but the vegetable gives this cake incredible moisture... Recipe taken from Abel & Cole Organics newsletter. Ingredients:
80 g cocoa powder |
200 g plain flour |
2 teaspoons baking powder |
300 g caster sugar |
300 g beetroots, unpeeled, scrubbed clean |
3 eggs |
200 ml vegetable oil |
2 1/2 teaspoons 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:
1. In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
2. Let cool and peel away the skins.
3. preheat the oven to 180C, 350F, Gas4.
4. Butter a medium (20cm) cake tin.
5. Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
6. Puree or finely grate the beetroot.
7. In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
8. Fold in the dry ingredients to just combine.
9. Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
10. Cool 20 minutes in the pan, then remove to a wire rack.
11. To make the frosting, melt the chocolae in a bowl set over boiling water.
12. Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
|
|