Thermotwinning: Chocolate Beetroot Cake

Monday, 18 July 2016

Chocolate Beetroot Cake

This is a deliciously moist cake with hidden beetroot! It has a slight bitterness to it from the beetroot making it taste like a dark chocolate cake, which is paired well with the sweet chocolate buttercream. It has a similar aftertaste to a red velvet cake but is more chocolatey in colour (and I already have a red velvet cupcake recipe).

CHOCOLATE BEETROOT CAKE WITH CHOCOLATE BUTTERCREAM

I won't lie, but this did NOT get past my husband and brother with the taste test who are uber conservative chocolate eaters - I think they felt betrayed that I got them to taste this before admitting there was beetroot in there! However for the more adventurous eaters, like the ladies in my family - who love this, and for the kids who don't know any better (the boys loooooove this and can't get enough)!!! If you can get past a can of beetroot in there, this is a really moist cake which isn't overly sweet. It can be easily made into cupcakes.

CHOCOLATE BEETROOT CAKE WITH CHOCOLATE BUTTERCREAM

Ingredients:

Cake

1 x 450 gram tin of beetroot (juice drained)

300 grams plain flour
130 grams sugar

60 grams cocoa

150 grams oil (i.e rice bran oil)

2 x eggs

1 teaspoon baking powder

1 teaspoon vanilla bean paste/extract

Chocolate buttercream

120 grams butter (room temperature)
340 grams icing sugar
20 grams milk
1 teaspoon vanilla bean paste/extract
2 tablespoons cocoa

Method:

1. Preheat oven to 160 degrees.

2. Add all cake ingredients to bowl. Mix - 30 seconds/Speed 5.
3. Pour and spread into cake pan and bake for 20 minutes or until skewer comes out clean.
4. Cool before icing.
5. In a clean and dry bowl, add all icing ingredients to bowl. Mix 1 1/2 minutes/Speed 5.
6. Spread icing/pipe icing over cool cake and serve.