To Prep


To Cook








( Members)

Beetroot chocolate cake

    • Method
    1. Step 1

      Preheat oven to 180C.

    2. Step 2

      To cook the beetroots, wash thoroughly and place in a pot full of cold water. Bring pot to the boil and cook the beets until soft when poked with a knife (approx 30 minutes though this depends on the size of the beets).

    3. Step 3

      When cooked, run the beets under cold water in the sink and rub off the skins.

    4. Step 4

      Blend or mash the beetroots until slightly smooth but still some 'chunks' remaining.

    5. Step 5

      Reserve the water that you cooked the beetroots in (it will be bright red!) and re-use to cook rice, lentils etc (it will turn rice a lovely fun red colour).

    6. Step 6

      Melt the chocolate (85grams) over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).

    7. Step 7

      In a separate bowl, whisk together the eggs, sugar and oil.

    8. Step 8

      Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture.

    9. Step 9

      Beat just until combined. Don’t over work it.

    10. Step 10

      Sift the cocoa. Add this and the almond meal (or plain flour), baking soda and salt to the beet batter.

    11. Step 11

      Fold just until everything is combined. Don’t over mix the batter.

    12. Step 12

      Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.

    13. Step 13

      Bake for approximately 50 minutes.

    14. Step 14

      Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.

    15. Step 15

      Remove from oven and leave to cool in the pan.

    16. Step 16

      For the cream cheese icing: Place the cream in a bowl and whip to soft peaks.

    17. Step 17

      Add the icing sugar and cream cheese and beat until combined (Add more or less sugar until the desired taste).

    18. Step 18

      You can also use variations of this icing, by adding 1/2 cup cocoa or half a cooked blended beetroot.

    19. Step 19

      Using a potato peeler, hold the chocolate bar in one hand and use the peeler to shave off curls of chocolate. Sprinkle these on top of the cake to decorate.

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