Chocolate and Beetroot Cake

Check out the latest recipe from Ness’s blog, Mums in the Kitchen!   I know it might sound a little strange, but this combination actually works!  I have memories of one my mum used to make, with a delicious peanut butter icing, but I decided to try this recipe from www.taste.com.au.  It came out well and […]

By 96five Friday 1 Mar 2013RecipesReading Time: 2 minutes

Check out the latest recipe from Ness’s blog, Mums in the Kitchen!

 

I know it might sound a little strange, but this combination actually works!  I have memories of one my mum used to make, with a delicious peanut butter icing, but I decided to try this recipe from www.taste.com.au.  It came out well and the beetroot flavour isn’t overpowering, but just gives the chocolate a bit of depth and difference.  Worth a try!

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Ingredients

Melted butter, to grease

200g (about 2) trimmed beetroot bulbs, washed

30g (1/4 cup) cocoa powder

60ml (1/4 cup) hot water

200g (1 cup, firmly packed) brown sugar

2 eggs, lightly whisked

125ml (1/2 cup) reduced-fat milk

60ml (1/4 cup) vegetable oil

1 tsp vanilla essence

225g (1 1/2 cups) self-raising flour, sifted

 

cardamom frosting

150g (1 cup) pure icing sugar, sifted

Pinch of ground cardamom

4 1/2 tsp reduced-fat milk

 

Method

Preheat oven to 180°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with the melted butter to lightly grease. Line the base with non-stick baking paper.

 

Put on rubber gloves. Use a vegetable peeler to peel the beetroot bulbs, then use a grater to finely shred. Set aside.

 

Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar and eggs, and use a wooden spoon to beat until smooth. Stir in the beetroot.

 

Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.

 

Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.

 

To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15 minutes to set.

 

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