Beetroot Chocolate Cake. One of beetroot best mates in baking! Chocolate. If you haven’t tried it before give it a go! Delicious, earthy, chocolatey flavour.
Boil the beetroot in water until tender, about 40-60 minutes. Drain and allow to cool, remove the skin and coarsley grate.
Preheat oven to 180c or 160c fan. Prepare two cake tins 20 cm in diameter by lightly buttering them and lining with baking parchment.
Beat the sugar, eggs and oil together until light and pale in colour. Add the grated beetroot and cocoa blending well. See how the batter turns a deep colour of chocolate with flecks of vibrant reds and purples. Finally add sifted flour and bicarb and combine, divide the mixture between the tins and smoothing down flat.
Bake for about 35 minutes, until the cakes feel springy to touch. Remove from the oven letting them stand for 10 minutes before turning them out onto a wire rack to cool completely.
To make the butter cream filling - Sift icing sugar and dark cocoa together and beat in the softened butter, adding a dash of milk. The filling needs to be smooth, and hold its shape.
Spread one side of cake with the filling and the other side with a good lashing of cherry jam, sandwich together, decorate with the reserved leaves from the beets and generously dust with icing sugar.
A truly moist, chocolatey, earthy cake that may intrigue your guests and a great use for a few leftover beets.