Chocolate Beetroot Cake
recipe adapted from YoungPost (October 19, 2014), SCMP.
makes one 8 inch square or one 6 inch round double layer cake
INGREDIENTS:
2 1/2 cups all purpose flour
1/2 cup good quality cocoa powder
1 tsp baking powder
2 tsp baking soda
1 cup light brown sugar
2 cups pureed cooked beetroot
2 eggs, beaten
3/4 cups buttermilk
1/4 cup olive oil
1 tsp vanilla
METHOD:
1. Preheat oven to 325F (163C). Grease and line a square 8 inch baking pan or two 6 inch round cake pans.
2. In a small bowl whisk together flour, cocoa, baking powder and baking soda. Set aside.
3. In the large bowl of your stand mixer, add brown sugar, beetroot, eggs, buttermilk, olive oil and vanilla. Mix on medium until well combined.
4. Add dry ingredients and mix on low speed until just combined. Pour batter evenly into cake pans. Bake for 40-45 minutes or until a skewer inserted into the cake comes out clean. Rotate pans halfway through baking. Let cake cool in pan for 15 minutes before turning out on a wire rack to cool completely. For a square cake, dust with confectioner's sugar before serving.
5. For a round cake, frost the layers together with buttercream and decorate as desired. If baking ahead, cakes can be frozen by wrapping them in 2 layers of cling wrap. Just remove them from the freezer 4 hours at room temperature prior to frosting.
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