Chocolate Beetroot Cake with Pink Beetroot Frosting
Serves: 8
PREP: 25 mins
COOK: 45 mins
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INGREDIENTS:
250g vac pack beetroot
100g caster sugar
100g dark brown sugar
100g butter, softened
50g cocoa powder
200g gluten-free flour or plain flour
2 large eggs
120g buttermilk
1 tsp vanilla paste
½ tsp bicarbonate of soda
¼ tsp baking powder
Pinch of salt
100g dark chocolate chips
225g soft unsalted butter
500g icing sugar
¼ tsp salt
1 tablespoon vanilla bean paste
4 tbsp double cream
Method:
- Preheat oven to 170 C.
- Grease and base line two 8 inch sandwich tins.
- Drain and grate the beetroot. Set 2 tbsp aside to use for the frosting.
- 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.
- 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.
- Then add the other half of the dry ingredients and the chocolate chips. Beat on medium speed until all ingredients are just incorporated.
- 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.
- 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.
- 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.
- Mix the reserved grated beetroot into frosting and use this to sandwich the cake together and decorate the top.
