CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING

Chocolate Beetroot Cake With Cream Cheese Frosting image

Provided by Chef UK

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

80 g cocoa powder
200 g plain flour
2 teaspoons baking powder
300 g caster sugar
300 g beetroots, unpeeled, scrubbed clean
3 eggs
200 ml vegetable oil
2 1/2 teaspoons vanilla extract, not all used at same time
200 g cream cheese
50 g butter, room temperature
75 g dark chocolate
125 g icing sugar

Steps:

In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
Let cool and peel away the skins.
preheat the oven to 180C, 350F, Gas4.
Butter a medium (20cm) cake tin.
Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
Puree or finely grate the beetroot.
In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
Fold in the dry ingredients to just combine.
Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
Cool 20 minutes in the pan, then remove to a wire rack.
To make the frosting, melt the chocolae in a bowl set over boiling water.
Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.