Beetroot Chocolate Cake With Beet Glaze
Recipe: #30521
October 05, 2018
Categories: Desserts, Cakes, Tube/Bundt, Snacks, Eggs, Beet, Baby Shower, Game/Sports Day Picnic, Potluck, Oven Bake, Butter/Margarine, more
"From one of our national supermarkets and their free monthly magazine May 2018."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Grate beetroot and mix with 1/3 cup of the caster sugar and set aside for 10 minutes.
Step 2
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.
Step 3
Meanwhile, preheat oven to 180C.
Step 4
Grease a 12 cup capacity bundt pan.
Step 5
Sift flour and cocoa together and set aside.
Step 6
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.
Step 7
Fold in flour mixture and milk alternately, in 3 batches.
Step 8
Stir in grated beetroot and 1/4 cup of the reserved beetroot juice and reserve remaining juice.
Step 9
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.
Step 10
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.
Step 11
Place cake on a wire rack over a tray and drizzle icing over the cake.
Tips
No special items needed.