CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE TOPPING
Do not be put off by the beetroot, this cake is a surprise taste sensation! The rich chocolate cake blends perfectly with the beetroot infused cream cheese icing.
■ 2 medium beetroots, cooked ■ 15ml (1 tablespoon) oil ■ 190g (3/4 cup) unsalted butter ■ 200g (1 cup) soft brown sugar ■ 190g (2/3 cup) white sugar ■ 2 large eggs ■ 5ml (1 teaspoon) vanilla essence ■ 240g (2 cups) cake flour ■ 75g (3/4 cup) cocoa powder ■ 5ml (1 teaspoon) baking powder ■ 5ml (1 teaspoon) salt ■ 315ml (1 ¼ cup) buttermilk Topping: ■ 125g (½ cup) unsalted butter, softened ■ 65g (½ cup) icing sugar, sifted ■ 170g cream cheese ■ 30ml (2 tablespoon) grated beetroot ■ 5ml (1teaspoon) vanilla essence
Preheat oven to 180°C. Grease and flour a 24cm round ring pan (bundt pan). Peel beetroot and grate on the fine side of grater. Measure ¾ cup of beetroot for the cake and reserve two tablespoons for the topping. Cream butter and sugars together until pale and fluffy. Beat in eggs one at a time until well mixed. Add beetroot and vanilla, mix in thoroughly. In another bowl sift together flour, cocoa, baking powder and salt. Alternately add the dry ingredients and the buttermilk to creamed mixture, beating well after each addition. Cake mixture will be on the thick side, not pourable. Spoon batter into prepared cake pan. Bake for 45 to 50 minutes. Cake is done when a skewer that is inserted in the centre comes out clean. Rest in pan for 10 minutes, allow to cool on a wire rack. Cover cake generously with cream cheese icing and decorate with the reserved grated beetroot. For the topping: Place all ingredients in a bowl and beat together until smooth and silky. Refrigerate for 30 minutes before serving.
Move! stokvel tip You can bake this cake in a round 24cm pan. For a sandwich cake, cut the cake horizontally in half and sandwich the two layers with cream cheese.