Chocolate Beetroot Cake

10m
Prep Time

60m
Cook Time

1h 10m
Ready In

Recipe: #21730

November 14, 2015

Categories: Desserts, Cakes, Beet, Australian, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Mothers Day, Picnic, Potluck, Oven Bake, High Fiber, Vegetarian, Kid's Lunches, Chocolate, Kosher Dairy, more

recipe by:
Tisme

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recipe by:
Tisme

"This is a recipe by Annabel Crabb. Annabel does a cooking show here in Australia on the A.B.C. You won't find a cake recipe so easy, quick and so tasty. This recipe bakes a wonderful cake, and don't worry you can hardly taste any beetroot at all, the beetroot adds a moistness and sweetness! NOTE FOR BUTTERMILK: If you don't have buttermilk Annabel's recipe is ~ 120mL of milk with half a tablespoon of lemon juice - let it sit for 2 mins, stir, then the milk is curdled and ready to use. The beetroot must not be tinned pickled beetroot ~ Precooked vacuum-packed beetroot would simplify the process, or if starting from scratch peel the beetroot, wrap in foil and bake at 160 ºC until soft."

Original is 7 servings

Metric US

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Step by Step Method

FOR THE CAKE

Step 1

Preheat your oven to 170ºC.

Step 2

Puree the beetroot in a food processor until completely smooth.

Step 3

Add sugar and remaining wet ingredients (oil, buttermilk and eggs) to the beetroot and blitz again.

Step 4

Sift the dry ingredients (flour, bicarbonate of soda, baking powder, cocoa) together and then add them to the beetroot mix and blitz a few times, just to combine. The mix will look quite wet and a nice very deep reddish colour.

Step 5

Pour in to a greased and lined-in-one-direction 20x30cm baking tray.

Step 6

Bake for around 35 minutes (this cake cooks more quickly than you would think), but check that a skewer comes out clean from the middle.

Step 7

Leave to cool completely before icing. (Use the ends of the baking paper lining to carefully lift the cake on to a serving board).

FOR THE ICING

Step 8

Heat the cream gently and take off the heat before adding the grated chocolate. Stir to make a ganache. Pour/spread on to the cake.

Step 9

While the icing is still warm, gently melt white chocolate and then scrape in to an icing bag & pipe lines, as straight as you can, down the length of the cake. Then use the end of a wooden skewer, or similar, to drag lines at 90 degrees to the white lines. You should end up with a feathered effect.