Go Back

Double Chocolate Beetroot Cake

The ingredients in this recipe work beautifully together to create a rich and indulgent sponge, with a luxurious butter and cream cheese filling
Prep Time 45 mins
Cook Time 30 mins
Course Dessert
Cuisine Cake
Servings 10

Ingredients
  

For the cake:

  • 288 g Beetroots peeled, cubed
  • 4 g Instant espresso coffee
  • 18 g Beetroot Powder
  • 21 g Cocoa Powder
  • 236 ml Water
  • 120 g Sour Cream Whole Natural Yoghurt will work just as well
  • 4 large Free range eggs
  • 2 tsps Vanilla extract
  • 60 ml Olive Oil
  • 600 g Golden Caster Sugar
  • 480 g Plain Flour
  • 2 tsps Baking Soda
  • 1 tsp Salt
  • 113 g Dark Chocolate At least 70% cocoa solids

For the frosting:

  • 226 g Unsalted Butter Room Temperature
  • 452 g Cream Cheese Room Temperature
  • 2 tsbs Vanilla Extract
  • 1/2 tsp Salt
  • 1-2 tsps Beetroot Powder The more you add, the pinker the frosting
  • 875 g Icing Sugar (As many as you like)

For the Decoration:

  • Fresh Cherries

Instructions
 

Method

  • Make the beet puree. Place prepared beets in a pan adding enough water to cover them by an inch. Bring to the boil then reduce to medium high heat and cook for 20 mins, or until a fork cleanly goes through. Use a slotted spoon to remove the cooked beets from the water and place them into a blender. Add 60ml of the beet liquid from the pot into the blender jar (reserving the remaining liquid in the pot). Blend on Speed 2 until beets are a smooth puree. Remove the puree from the blender and set aside.
  • Preheat the oven to 350ºF/176ºC. Lightly grease three 9” cake tins and dust with cocoa powder.
  • Bring the water and 250ml of the beet liquid to a boil. (Discard the remaining beet liquid.) Remove from heat. In a separate bowl whisk together the cocoa, espresso, and beet powders then pour the boiling water over the powders, whisking to fully dissolve. Then, add 250ml of the beet puree and the sour cream/yogurt and whisk again until combined. Set aside.
  • Put the eggs, vanilla extract and the olive oil into the measuring jug. Do not mix. Set aside.
  • Attach the flex edge paddle attachment to your electric Mixer and add the sugar, flour, baking soda, and salt into the mixing bowl. Turn to Speed 2 and allow it to mix for 30 seconds. Reduce speed to Stir and slowly pour the wet beet mixture into the dry mixture, then slowly add the egg/olive oil mixture one egg at a time. Once all wet ingredients are added, increase to Speed 2 for 10 seconds. Remove bowl from the mixer and set aside.
  • Melt the chocolate using a double-boiler method (making sure not to have the bowl touching the water), or microwave in ten second intervals. Hand whisk the melted chocolate into the batter.
  • Pour a third of the batter into each of the prepared cake pans and bake in the preheated oven for 30 minsor until a toothpick comes out clean. Remove cakes from the oven and allow to sit on a cooling rack for 10 mins before removing to completely cool.
  • While the cakes are cooling, make the frosting. Fit the flex edge beater back onto the Stand Mixer and add butter, cream cheese, vanilla extract and salt to the mixing bowl. Cream the ingredients together on Speed 6 until completely combined and nicely whipped, about 3-4 mins. Reduce to Stir, add in the beet powder and ⅓ of the powdered sugar then increase to Speed 4 to incorporate; repeat two more times to mix in all of the powdered sugar, then allow to whip on Speed 4 for 60 seconds.
  • When the cakes have completely cooled, place one layer of cake on a plate or cake stand and use the spatula to gently spread an even layer of frosting over the top, then another cake, frosting, and last layer of cake. Top the cake with a final layer of frosting, a light dusting of beet powder and cherries. Chill completely to set the frosting before serving.

Notes

You will need three 9" cake tins for this recipe
You can mix it by hand or use an eclectic mixer. We love the KitchenAid Stand Mixer with flex edge paddle attachment
Keyword cake, beetroot, recipe, chocolate