Chocolate Beetroot Loaf Cake

Name: Chocolate Beetroot Loaf Cake
Prep time: 10 min
Cook time: 35 min
Yield: 10 serves
Ingredients: 200 gm beetroot; 200 gm caster sugar; 2 eggs; 1 tsp vanilla; 125 ml oil; 125 ml milk; 190 gm flour, plain; 25 gm Cocoa, Dutch; 1 Tablsp reserved beetroot liquid; 1 teaspoon bicarb; 100 gm dark chocolate; 50 gm butter; 50 gm icing sugar; ** grated chocolate, roasted nuts or seeds to garnish

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Servings
10 serves
Course
Cake
Cuisine
Australian

Chocolate Beetroot Loaf Cake

Iris Warren

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No one will know this delicious cake is made from beetroot unless you tell them. It is fluffy and very chocolatey with to die for icing

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Ingredients

Servings

200 gm beetroot 7 oz, sliced, cubed or whole in vinegar (pickled beets)
200 gm caster sugar 1 cup sugar, 7 oz
2 eggs extra large
1 tsp vanilla
125 ml oil 1/2 cup, 4.2 fl oz or just over 1/2 US cup
125 ml milk 1/2 cup, as above
190 gm flour, plain 1 1/4 cups, 6.7 oz
25 gm Cocoa, Dutch 1/4 cup, just under 1 oz
1 Tablsp reserved beetroot liquid 20 ml
1 teaspoon bicarb

Chocolate icing

100 gm dark chocolate 3.5 oz or 1/2 a 200 gm block
50 gm butter 1.8 oz
50 gm icing sugar 1.8 oz,
** grated chocolate, roasted nuts or seeds to garnish

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Instructions

Set the oven to 170C/ 340 F You will need an 8 cup loaf tin or a 20 cm cake tin, lined with baking paper. You will need a food processor or stick blender
Drain the beetroot and put it in the food processor with the sugar. (The sugar will help the beetroot to puree). Process until the beetroot is a smoothish puree.
Add the eggs, oil, beetroot liquid, milk and vanilla and process to combine
Sift the flour, cocoa and bicarbonate of soda into a bowl and pour over the beetroot mixture stirring until JUST combined. Don't overmix this cake
Pour into a lined sprayed loaf tin. Bake for 30 minutes. A tester skewer should come out clean. If the cake is not cooked, add 10 minutes to the cooking time.
Leave for 10 minutes in the tin then turn out onto a cake rack to cool

Chocolate Icing

Sift the icing sugar into a bowl
Put the chopped chocolate and butter into a microwave safe bowl and blast at 30 second increments until melted. This should take about 1 to 1/2 minutes. Stir well. You can also melt this mixture in a bowl over warm steaming water.
Mix the icing sugar and chocolate mixture until well combined. Spread over the cooled loaf
You can finish this loaf with some grated chocolate, or roasted nuts or seeds

Notes

This cake can be made into a round cake approx 23 cm or 10 in
Don't over mix this batter or it will rise a lot in the middle.
make sure the beetroot is pureed very well. It can be done with a stick blender
The vinegar with the baking soda gives this cake its rise. It's best baked when mixed for maximum rise.