Tuesday, January 24, 2012
Chocolate Beetroot Cake
What a combination ! The beetroot in this cake makes a really moist cake and you won't even taste the beetroot. With beetroot in season at the moment a good time to give it a go.
(inspired from an article from the Herald Sun, 1 February 1995 Writer: Joanne Kiker)
1 ½ cups sunflower or canola oil
2 ½ cups self raising flour
½ cup cocoa
2 teas bicarb soda
2 cups sugar
2 teas vanilla essence
2 cups cooked, drained beetroot (or I used 2 x cans 425g sliced beetroot, drained)
¼ cup cream
75g dark chocolate (Nestle Melts chocolate buttons)
75g milk chocolate
Beat eggs and oil together with hand held electric beaters. Sift flour, add to egg mixture, then add cocoa, bicarb soda, sugar and vanilla essence.
Process drained beetroot in blender until lump-free. Add to cake mixture, mix well. Place in greased 28cm round cake tin, bake at 180oC for approx 50 mins or until cooked. Or you can place in three bar tins measuring 11cm x 21 cm, bake at 180oC for 30 mins. Cool on wire rack before spreading with chocolate sauce.
Place cream in small jug and microwave on high for 1 minute until boiling. Add chocolate all at once and allow to sit for 20 seconds before mixing together until smooth. Allow to thicken before pouring and spreading over cake/s.