Serves
10
Prep Time
30 minutes
Cooking Time
50 minutes
Ingredients
Frosting
- 250 ml cream
- 250 grams dark chocolate, chopped
- 100 grams dark cooking chocolate, chopped
- ⅔ cup vegetable oil
- 3 eggs, lightly beaten
- 1 tsp. vanilla essence
- 425 grams Edgell Sliced Beetroot, drained
- 1¾ cups plain flour
- ⅓ cup cocoa
- 1 tsp. bicarbonate soda
- 2 tsp. baking powder
- 1 cup caster sugar
Sliced Beetroot
Method
STEP 1Melt chocolate in a large glass bowl in a microwave oven on 50% power for 2 minutes. Stir until smooth. Add oil, eggs and vanilla essence.
STEP 2
Puree drained Edgell Beetroot. Add to chocolate mixture and stir well.
STEP 3
Sift together flour, baking powder, bicarbonate soda and cocoa powder, add to mixture together with the sugar. Gently stir to combine. Pour mixture into a greased and base lined 22cm spring form pan.
STEP 4
Bake in a preheated oven 170°C for approximately 45-50 minutes or until the cake is firm to touch and skewer inserted in cake comes out cleanly.
STEP 5
Allow to cool in the pan for 10 minutes before removing and allow to cool completely.
STEP 6
For the frosting - heat cream in a saucepan until almost come to the boil, take off heat and add chocolate and stir until completely melted, cool until spreadable.
Tips
This recipe also makes scrumptious patty cakes. Spoon into patty paper lined tins and bake in a preheated oven at 180°C for 20 minutes. Makes 24.