Name: Beetroot and chocolate cake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 16
Ingredients: 1 1/2 cup (225g) plain flour; 1 cup (15og) self-raising flour; 1 teaspoon bicarbonate of soda; 1/2 cup (50g) cocoa, plus extra to dust; 1 1/2 cup (330g) caster sugar; 4 eggs, lightly beaten; 1 cup (250ml) light olive oil; 1 teaspoon vanilla essence; 360 gram beetroot, peeled, coarsely grated; 1/2 cup (75g) dark chocolate melts, coarsely chopped; Icing; 250 gram cream cheese, at room temperature; 2 teaspoon vanilla extract; 3/4 cup (120g) icing sugar mixture; 1/2 cup (5og) cocoa

Ingredients

1 1/2 cup (225g) plain flour

1 cup (15og) self-raising flour

1 teaspoon bicarbonate of soda

1/2 cup (50g) cocoa, plus extra to dust

1 1/2 cup (330g) caster sugar

4 eggs, lightly beaten

1 cup (250ml) light olive oil

1 teaspoon vanilla essence

360 gram beetroot, peeled, coarsely grated

1/2 cup (75g) dark chocolate melts, coarsely chopped

Icing

250 gram cream cheese, at room temperature

2 teaspoon vanilla extract

3/4 cup (120g) icing sugar mixture

1/2 cup (5og) cocoa

Method

1.Preheat oven to 160°C or 140°C fan. Grease and line base and side of a deep 22cm round cake pan with baking paper.

2.Sift flours, bicarbonate of soda and cocoa into a large bowl. Stir in sugar. Make a well in centre.

3.Whisk eggs, oil and vanilla in a large jug until combined. Pour egg mixture into dry ingredients and stir until just combined. Stir in beetroot and chocolate until combined. Spoon into prepared pan and smooth surface. Bake for 1 hr 30 mins, until a skewer inserted at centre comes out clean. Stand in pan for 5 mins, then turn cake out onto a wire rack to cool completely.

4.Meanwhile, to make icing, beat cream cheese and vanilla in a small bowl until fluffy. Add sifted icing sugar and cocoa, and beat on low speed until combined and smooth.

5.Spread icing over top and side of cooled cake. Dust with extra cocoa powder.

Serve at room temperature.
Note

Woman's Weekly Food

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