Chocolate and Beetroot Cake

Ingredients

250g butter, softened
1 cup (200 g) brown sugar
1 tsp vanilla bean paste
2 free-range eggs
1 cup cooled pureed beetroot
2 cups (300 g) self-raising flour
1/3 cup (35 g) cocoa powder
3/4 cup (180mL) buttermilk
1 cup (250mL) thickened cream, whipped

Candied beetroot:

1 cup (220 g) caster sugar
1/2 cup (125mL) water
1 beetroot, peeled, thinly sliced
2 Tbs lemon juice

Chocolate drizzle:

1 cup (150 g) icing sugar mixture
2 Tbs cocoa powder, sifted
10 g softened butter
1 1/2 tbsp milk

Method

Preheat oven 180 C. Grease a 20 cm baba or bundt pan.

Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the beetroot, flour, cocoa powder and buttermilk in 2 batches, and stir to combine. Spoon into the prepared pan and smooth the surface.

Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

Meanwhile, to make the candied beetroot, combine the sugar and water in a frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the beetroot. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 20 minutes or until beetroot is slightly translucent and syrup thickens. Transfer the beetroot to a baking tray lined with baking paper. Add the lemon juice to the pan and stir to combine.

To make the chocolate drizzle, combine the icing sugar, cocoa powder, butter and milk in a small bowl. Stir until well combined. Drizzle over the cooled cake immediately.

Top the cake with whipped cream and candied beetroot slices and drizzle with the syrup.

Credits: Coles

Photo Credits: Coles