Chocolate Beetroot Cake
Created by ImPat on April 2, 2016
- Servings: 12
- Prep Time: 20m
- Cook Time: 80m
- Recipe #23337
Ingredients
- 500 gram beetroot, trimmed
- 150 grams butter, at room temperature
- 1 cup brown sugar, firmly packed
- 2 large eggs (at room temperature)
- 1 3/4 cups self-rising flour
- 1/3 cup cocoa powder
- 1/3 cup milk
- 100 grams dark chocolate (eating chocolate, firmly chopped)
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: Grease and line base and sides of a 20cn (base measurement) square pan with baking paper, extending paper above rim.
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Step 3: Cook unpeeled beetroot in a saucepan of boiling water for 30 minutes or until tender.
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Step 4: Drain, cool and then peel and then chop the beetroot and then process in a food processor until finely grated.
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Step 5: Using an electric mixer beat butter and sugar in a bowl until light and creamy.
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Step 6: Beat in eggs on by one until combined.
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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.
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Step 8: Spoon mixture into prepared pan and level the surface of the mix.
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Step 9: Bake cake for 50 minutes until a skewer inserted at centre comes out clean.
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Step 10: Stand cake in pan for 10 minutes and then transfer to a wire rack to cool completely.
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Step 11: Spread the fudge frosting over cooled cake if using.
Nutritional Facts
- 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