Chocolate and Beetroot Cake

I was at a street market last week, there was a vendor selling cakes and I couldn’t help but notice that his chocolate and beetroot cakes had completely sold out!
I made chocolate and beetroot muffins sometime ago and the family didn’t like them.  I think it was because the beetroot was grated and you could really taste it.  In this cake I’ve pureed the beetroot, like carrots in a carrot cake the beetroot makes this cake beautiful and moist.  It’s very moorish and I had to make a second one to photograph for the blog as the family demolished the first one.
They wanted to start on this second one before my cries of “no, not yet, I haven’t photographed it yet!”
My daughter offered to help with the photographs so she could hurry the process along!  They said it’s the best chocolate cake I’ve ever made, you can’t taste the beetroot and if there is a hint of it, it will disappear by the next day.  Use the best quality cocoa you can afford, that really does make a difference.
Chocolate and Beetroot Cake

2 eggs, 3/4 cup rice bran oil, 1/2 cup maple syrup, 1 1/4 cups white spelt flour (or whatever flour you like to use), 1/4 cup cocoa, 1 tsp bicarbonate of soda, 1 tsp vanilla, 1 cup tinned baby beets (or whatever sort of beetroot you have in your supermarket), pureed in food processor.
If you don’t want to use tinned beetroot you could roast some beets, peel them and puree in the food processor.  I used tinned as I was short of time and this worked for me.
Preheat oven to 170 degrees Celsius.
Drain the beets and put liquid aside.  Place the beets in a food processor and puree until smooth.  Measure out 1 cup of the puree.
Whisk oil, maple syrup, eggs and vanilla until well combined, add the pureed beetroot and stir.
Sift dry ingredients together, make a well in the centre, add the liquid mixture and stir together until combined.
Line bottom and sides of a 20cm baking tin with baking paper and pour mixture in.
Bake for 50-60 minutes.
When cake is completely cool, ice with chocolate icing.
Chocolate Icing

100g dark chocolate, 150g milk chocolate, 1/3 cup pouring cream
Place chocolate and cream in a heat resistant bowl, place over a saucepan of simmering water, stirring occasionally, until melted and smooth.  Remove from heat, allow to stand whisking occasionally until cooled to room temperature and a spreadable consistency.
Cake adapted from bestrecipes
Catherine x

9 Comments

  1. mel

    I tried a beetroot chocolate cake years ago and was a little surprised by the taste on first bite but after that loved it. Kind of makes you feel a bit good about chocolate cake I imagine… I understand your family going crazy for it, it looks delis! M x

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