Previous Page
Sweet obsessions

Chocolate Beetroot cake with Pink Beetroot Frosting

A light and fluffy choclate sponge with a surprise healthy ingredient – beetroot Credit - www. lovebeetroot. co. uk / @love. beetroot.

Start cooking

Tools

Details

18

Ingredients

10

Steps

Time

25'

Prep

45'

Cooking

70'

Total

Ingredients

  • 250gvac pack beetroot
  • 100gcaster sugar
  • 100gdark brown sugar
  • 100gbutter, softened
  • 50gcocoa powder
  • 200ggluten-free flour or plain flour
  • 2large eggs
  • 120gbuttermilk
  • 1 tspvanilla paste
  • ½ tspbicarbonate of soda
  • ¼ tspbaking powder
  • -a pinch of salt
  • 100gdark chocolate chips
  • 225gsoft unsalted butter
  • 500gicing sugar
  • ¼ tspsalt
  • 1 tbspvanilla bean paste
  • 4 tbspdouble cream
Make it now
  • Step 1

    Preheat oven to 170 C.

  • Step 2

    Grease and base line two 8 inch sandwich tins.

  • Step 3

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

  • Step 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.

  • Step 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.

  • Step 6

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 10

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

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Burger Buns

Forget the store-bought buns and make your own burger buns at home.

  • 15' Prep work
  • 20' Cooking

Banana oat pancakes

These no-flour pancakes are very tasty and quickly made in a blender.

  • 5' Prep work
  • 15' Cooking

Perfect Pizza Dough

The only thin crust Italian pizza dough recipe you’ll ever need!

  • 65' Prep work
  • 20' Cooking

Chocolate Beetroot cake with Pink Beetroot Frosting

Step 1

Preheat oven to 170 C.

Step 2

Grease and base line two 8 inch sandwich tins.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 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.

Step 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.

Step 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.

Step 10

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

top
Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.