Have your friends and family guess the secret ingredient...beetroot! A moist, rich and delectable cake sure to please even the most apprehensive of cake lovers.
3 people made this
For the cake
250g uncooked beetroot
275g plain chocolate, chopped
100ml sunflower oil
200g golden caster sugar
1 teaspoon vanilla extract
3 large eggs
110g plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon salt
55g ground almonds
For the buttercream icing
175g icing sugar
2 tablespoons cocoa powder
1 tablespoon full fat milk
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease and line a 22cm springform cake tin with baking parchment.
Peel the beetroot (wear gloves and an apron if you want to avoid staining) and grate finely. Place the grated beetroot inside a cheesecloth and squeeze out any excess liquid. Set aside.
Over a double boiler, melt the plain chocolate, then once melted remove from the heat and set aside.
In a large mixing bowl, combine the oil, sugar, vanilla and eggs and whisk using an electric whisk until thick and creamy. Sift in the flour, bicarb, baking powder and salt, and then fold in together with the ground almonds and melted chocolate.
Fold the grated beetroot into the cake mixture. Transfer the cake mixture to the prepared tin and smooth the top.
Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully on a cooling rack.
For the buttercream icing:
In a bowl, mix together the butter and icing sugar until smooth, Add the cocoa powder and milk and mix again until smooth.
Transfer cooled cake to a serving plate then spread the icing over the top. Slice and serve.