Beetroot Chocolate Cake With Beet Glaze

20m
Prep Time

60m
Cook Time

1h 20m
Ready In

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

recipe by:
ImPat

"From one of our national supermarkets and their free monthly magazine May 2018."

Original is 16 servings

Metric US

I've Tried It

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 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.