Beetroot and chocolate cake
Beetroot in a cake? Yes, you heard us right. You'll need to try it to believe us when we say that this flavour combination is delicious. This moist and rich cake is perfectly balanced with the creaminess of the frosting. Surprise your family and friends with this tasty treat.
For the cake
- 450g raw beetroot
- 6 eggs
- 120g cocoa powder
- 300g self-raising flour
- 300ml vegetable oil
- 300g caster sugar
For the frosting
- 150g butter
- 200g cream cheese
- 600g icing sugar
- Pre-heat your oven to 155°C, and line two 23cm, or nine inch, loose bottom cake tins with parchment paper.
- Peel and trim your beetroot. Roughly chop and place into the bowl of your food processer. Pulse until the mixture is almost pureed.
- Place the pureed beetroot into a sieve over a bowl and leave to drain for a few minutes – reserve the liquid that drains off.
- For the cake, place the beetroot into the bowl of your mixer along with the eggs, oil, sugar, flour and cocoa powder. Turn on a low speed and beat until fully combined.
- Divide the mix between your 2 lined tins and bake for 30-40 minutes until cooked and skewer inserted comes out clean.
- For the frosting, whisk the butter and cream cheese until soft.
- Gradually add the icing sugar, followed by enough of the reserved beetroot juice to give a light pink colour.
- Once the cakes have cooled, remove them from their tins.
- Place your first sponge on your plate, and top with half the frosting. Place the second sponge on the top and finish with a final layer of frosting.