Chocolate Beetroot Cake2015-10-15
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
- 180 ml sunflower oil, plus a little for the tin
- 190g Self-raising flour
- 60g cocoa
- 1tsp bicarbonate of soda
- 250g caster sugar
- 250g cooked beetroot
- 3 eggs
- 1 tsp vanilla extract
- For the icing: 200g icing sugar and left over beetroot juice
Preheat the oven to 180°C and line your tin: use cases if using a muffin tin or brush a larger tin with oil.
Cut the cooked beetroot into small chunks and place in a high sided bowl. With a hand mixer, blend it until it is pureed
Tip the puree into a sieve and push out as much moisture as you can. Keep this juice as you will need it for the icing
Put the puree back into the high sided bowl and add the eggs, oil , vanilla extract. Beat them together with the blender.
Stir in the flour, cocoa, sugar and bicarbonate of soda. Blend with the blender until the mixture is smooth, but don't over-do it, the mix should be thick, not runny.
Bake in the oven for 40 minutes for a large cake and 30 mins for muffins. Remove once they are cool.
To make the ICING: weigh out the icing sugar and stir in a few drops of the beetroot juice at a time until you have a smooth, thick icing that coats the back of spoon. Pour your icing over the muffins / cake and allow to set.