Chocolate beetroot cake with pink beetroot frosting

Step by step

1. Preheat oven to 170 C.

2. Grease and base line two 8 inch sandwich tins.

3. Drain and grate the beetroot. Set 2 tbsp aside to use for the frosting.

4. Place the butter and sugars into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the paddle attachment and mix together on a medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, beating for one minute after adding each egg. Then beat in the grated beetroot and vanilla paste until thoroughly combined.

5. In a separate bowl, whisk together flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Add half of the dry ingredients to the butter and egg mixture, beating on a low speed, and then slowly add the buttermilk.

6. Then add the other half of the dry ingredients and the chocolate chips. Beat on medium speed until all ingredients are just incorporated.

7. Pour the mixture into the prepared sandwich tins and smooth out gently with a palette knife. Bake for 40 minutes, or until a sharp knife comes out clean. Let cool for 5 minutes, then remove the cakes from the tins and set on a cooling rack. Let the cakes completely cool.

8. To make the frosting, place the butter into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the paddle attachment and mix on a medium speed for a couple of minutes until really soft. Sieve in the icing sugar and gently mix to combine.

9. Add the vanilla, salt, and 2 tbsp of cream and beat for 2-3 minutes until it is whipped, fluffy, and creamy, add more cream if it seems to need it.

10. Mix the reserved grated beetroot into frosting and use this to sandwich the cake together and decorate the top.