Beetroot and chocolate cake
Beetroot and chocolate cake
15m prep 45m cook 12 servings Rate Now
Beetroot and chocolate cake
17 Ingredients
250g butter, softened
1 cup (200g) brown sugar
1 tsp vanilla bean paste
2 Coles Australian Free Range Eggs
1 cup cooled pureed beetroot (see notes)
2 cups (300g) self-raising flour
1/3 cup (35g) cocoa powder
3/4 cup (180ml) buttermilk
1 cup (250ml) thickened cream, whipped
Candied beetroot
1 cup (220g) caster sugar
1/2 cup (125ml) water
1 medium beetroot, peeled, thinly sliced
2 tbsp lemon juice
Chocolate drizzle
1 cup (150g) icing sugar mixture
2 tbsp cocoa powder, sifted
10g softened butter
11/2 tbsp milk
6 Method Steps
Step 1
Preheat oven 180C. Grease a 20cm baba or bundt pan.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the beetroot, flour, cocoa powder and buttermilk, in 2 batches, and stir to combine. Spoon into the prepared pan and smooth the surface.
Step 3
Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.
Step 4
Meanwhile, to make the candied beetroot, combine the sugar and water in a frying pan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Add the beetroot. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 20 mins or until beetroot is slightly translucent and syrup thickens. Transfer the beetroot to a baking tray lined with baking paper. Add the lemon juice to the pan and stir to combine.
Step 5
To make the chocolate drizzle, combine the icing sugar, cocoa powder, butter and milk in a small bowl. Stir until well combined. Drizzle over the cooled cake immediately.
Step 6
Top the cake with whipped cream and candied beetroot slices and drizzle with the syrup.
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