Beetroot Chocolate Cake With Beet Glaze
October 05, 2018
"From one of our national supermarkets and their free monthly magazine May 2018."
- Serving Size: 1 (184.6 g)
- Calories 524.4
- Total Fat - 22.7 g
- Saturated Fat - 12.2 g
- Cholesterol - 267.4 mg
- Sodium - 233 mg
- Total Carbohydrate - 72.3 g
- Dietary Fiber - 3.5 g
- Sugars - 41.4 g
- Protein - 12.2 g
- Calcium - 67.7 mg
- Iron - 2.7 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg
Grate beetroot and mix with 1/3 cup of the caster sugar and set aside for 10 minutes.
Stir well to release the juices and place mixture in a sieve over a bowl, pressing down to extract juice and reserve the juice and grated beetroot.
Meanwhile, preheat oven to 180C.
Grease a 12 cup capacity bundt pan.
Sift flour and cocoa together and set aside.
Beat butter with remaining caster sugar and brown sugar until smooth and creamy and then add eggs, one at a time, beating well between each.
Fold in flour mixture and milk alternately, in 3 batches.
Stir in grated beetroot and 1/4 cup of the reserved beetroot juice and reserve remaining juice.
Transfer mixture to bundt tine and bake for 1 hour or until cooked when a skewer inserted into cake comes out clean and stand in the tin for 15 minutes then turn out on a wire tack to cool.
Meanwhile, for beet glaze, sift icing sugar into a bowl and stir in lemon juice and 2 tablespoon of the reserved betroot juice to form a thin paste that coats the back of a spoon.
Place cake on a wire rack over a tray and drizzle icing over the cake.
Tips & Variations
No special items needed.