community recipe
Chocolate un beet able cake
- Prep time:
- 15
- Cook time:
- 55 to 60
- Serves:
- 10
• Melted butter, to grease
• Flour to dust
• 200g (about 2) trimmed beetroot bulbs, washed
• 60g (1/2 cup) cocoa powder
• 60ml (1/4 cup) hot water
• 100g (1/2 cup, firmly packed) brown sugar
• 100g (1/2cup )liquid honey
• 3 eggs, lightly whisked
• 125ml (1/2 cup) milk
• 60ml (1/4 cup) vegetable oil
• 1 tsp vanilla essence
• 225g (1 1/2 cups) self-rising flour, sifted
Cardamom frosting
• 150g (1 cup) pure icing sugar, sifted
• Pinch of ground cardamom
• 4 1/2 tsp milk
• Flour to dust
• 200g (about 2) trimmed beetroot bulbs, washed
• 60g (1/2 cup) cocoa powder
• 60ml (1/4 cup) hot water
• 100g (1/2 cup, firmly packed) brown sugar
• 100g (1/2cup )liquid honey
• 3 eggs, lightly whisked
• 125ml (1/2 cup) milk
• 60ml (1/4 cup) vegetable oil
• 1 tsp vanilla essence
• 225g (1 1/2 cups) self-rising flour, sifted
Cardamom frosting
• 150g (1 cup) pure icing sugar, sifted
• Pinch of ground cardamom
• 4 1/2 tsp milk
Step 1
Preheat oven to 180°C. Brush a 21cm round spring form cake pan with the melted butter to lightly grease. Dust lightly with Tbls of flour, shake off excess. Line the base with non-stick baking paper.
Step 2
Peel the beetroot bulbs, then use a grater to finely shred. Set aside.
Step 3
Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar, honey and eggs, and use a wooden spoon to beat until smooth. Mix in the beetroot.
Step 4
Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.
Step 5
Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.
Step 6
To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15
Preheat oven to 180°C. Brush a 21cm round spring form cake pan with the melted butter to lightly grease. Dust lightly with Tbls of flour, shake off excess. Line the base with non-stick baking paper.
Step 2
Peel the beetroot bulbs, then use a grater to finely shred. Set aside.
Step 3
Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar, honey and eggs, and use a wooden spoon to beat until smooth. Mix in the beetroot.
Step 4
Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.
Step 5
Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.
Step 6
To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15
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