About this recipe:Red velvet cake was originally coloured with beetroot, just like in this recipe. This chocolate cake is moist and totally delicious. The cream cheese frosting, really is the icing on the cake! You can also prepare this recipe as cupcakes, if you prefer.
2 teaspoons lemon juice
135g beetroot, boiled and grated
310g plain flour
1 teaspoon salt
2 teaspoons bicarbonate of soda
400g caster sugar
50g unsweetened cocoa powder
285g unsalted butter, melted
4 eggs, beaten
2 tablespoons honey
2 teaspoons vanilla extract
3 tablespoons cream
75g cream cheese
1 teaspoon vanilla extract
1 pinch salt
450g icing sugar
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Grease one 23x33cm or similar sized baking dish. Preheat oven to 180 C / Gas 4. Sprinkle lemon juice over beetroot, set aside.
Combine flour, 1 teaspoon salt, bicarbonate of soda, caster sugar, cocoa, melted butter, eggs, honey, milk and 2 teaspoons vanilla in a large mixing bowl. Stir in beetroot. Beat 2 minutes at medium speed of mixer. Pour into prepared dish.
Bake at 180 C / Gas 4 about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla and pinch of salt. Add icing sugar, beat until fluffy. Spread on cake. Add nuts if desired.
You can also make this recipe into cupcakes. Adjust the baking time accordingly.
Made this as muffins. The problem is that they are not red. The batter is purplish but when it is baked they are just plain old brown. The cakes were also flat on top. The appearance is very dissapointing, but they do taste quite good. It is a huge batch making about 30 medium size cupcakes. - 01 Apr 2011
Used different ingredients.
I added some dark/bitter cocoa powder to the icing to make it a little less sweet and to give a nice chocolatey flavour. I also added a little more cream to the icing to make it less stiff. - 11 Mar 2011