Chocolate Beetroot Cake
Recipe: #23337
April 02, 2016
Categories: Desserts, Cakes, Snacks, Beet, Birthday, Easter, Fathers Day, Mothers Day, Potluck, Valentine's Day, Oven Bake Vegetarian, Flour, Chocolate, Kosher Dairy, more
"There is a fudge frosting recipe go with this which is #recipe23338 but as the DH does not like his cakes frosted I have posted it separately, looking forward to making this for him but will have to do so when he is on day shift as I do not want him knowing that there is beetroot in the cake so when I tries he will not be prejudice. Recipe from Recipe+"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (115.1 g)
- Calories 382.3
- Total Fat - 22.3 g
- Saturated Fat - 11.8 g
- Cholesterol - 90.3 mg
- Sodium - 135.6 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 3.3 g
- Sugars - 20.2 g
- Protein - 12.6 g
- Calcium - 33.2 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Grease and line base and sides of a 20cn (base measurement) square pan with baking paper, extending paper above rim.
Step 3
Cook unpeeled beetroot in a saucepan of boiling water for 30 minutes or until tender.
Step 4
Drain, cool and then peel and then chop the beetroot and then process in a food processor until finely grated.
Step 5
Using an electric mixer beat butter and sugar in a bowl until light and creamy.
Step 6
Beat in eggs on by one until combined.
Step 7
Sift flour and cocoa powder over the mixture and add milk and then stir until combined and then stir in the beetroot and chocolate until combined.
Step 8
Spoon mixture into prepared pan and level the surface of the mix.
Step 9
Bake cake for 50 minutes until a skewer inserted at centre comes out clean.
Step 10
Stand cake in pan for 10 minutes and then transfer to a wire rack to cool completely.
Step 11
Spread the fudge frosting over cooled cake if using.
Tips
No special items needed.
0 Reviews
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