Chocolate and beetroot cake
This fudgy, rich and indulgent cake is perfect as an alternative to a Christmas fruit cake for those who aren’t keen on dried fruit. Packed with nutritious beetroot and less sugar than a standard cake it’s perfect with a hot drink on a cold afternoon. The frosting uses the raw juice from the beetroot to give it colour and a unique flavour so no artificial nasties there.
- 450g/1lb 2oz beetroot (scrubbed, trimmed and chopped for the food processor)
- 120g/5oz cocoa powder
- 6 eggs
- 270g/11oz plain flour
- 300ml/12fl oz vegetable oil
- 300g/12oz caster sugar
- 25g/1oz baking powder
For the filling:
- 100g/4oz butter or margarine
- 100g/4oz full fat soft cheese
- 400g/1lb icing sugar
- Pre-heat your oven to 155C (Gas mark 3-4).
- Place the beetroot into the bowl of your food processor and pulse a few times until pureed, place in a sieve over a bowl and leave to stand for a few minutes, collecting the juice for the icing.
- Place the sieved beetroot into the bowl of your mixer along with the eggs, oil and sugar, add the flour, cocoa powder and baking powder beat with a paddle beater until smooth.
- Pour the mix into a lined 23cm (9”) springform tin and place in the centre of your oven cooking for around 1 hour and 10 minutes.
- Remove from the oven and leave to cool in the tin.
- For the frosting; place the full fat soft cheese and margarine or butter in a mixing bowl and use an electric mixer to whisk until smooth.
- Add half the icing sugar and whisk again until light, add the remaining icing sugar and enough of the reserved beetroot juice to give a pink coloured icing. Whip until light and fluffy and then place in your fridge to cool.
- Remove your cake from the tin and cut in half across the middle.
- Spread the frosting over the cake leaving a small gap around the edge.
- Place the top on the cake and press very gently, pushing the frosting to the edges.