Move! Stokvel - - Food -

Serves 8

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.

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