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Can a lowly can of beetroot really turn a chocolate cake into something magical? The answer is YES!
In my mind I had marked out that can of beetroot for burgers one night but it wasn’t to be it’s true fate. I had guests coming and now that we live in the country, I have adopted the need to bake something upon anyone gracing my doorstep.
I’d seen a few versions of a Chocolate beetroot cake, so I jumped in with an open mouth…..
Tin of canned beetroot, drained then blitzed till pureed
2 eggs ( I’ve also subbed for chia seeds if needed a vegan option)
3/4 cup oil
1 tsp vanilla bean or extract
1 tsp baking powder
1/4 cup cacao
1/2 cup sugar (or rice malt syrup/sweetener of your choice)
1 1/4 cups of self raising flour
Preheat your oven to 180 degrees and prepare a 20cm baking tin
Place wet ingredients into bowl, leaving out beetroot, then mix well. Add beetroot puree stir to combine. Next add flour, baking powder and cacao and mix to combine. Pour your batter into lined tin and place in oven. A skewer at the 45 minute mark will help check if cake is ready. I found mine was moist but clean on the skewer at 45 minutes, all ovens are slightly different so be aware of this.
150ml thick double cream
3/4 cup cacao
3/4 cup icing sugar sifted
few tsp very fine ground coffee
pinch of salt
3 tbsp approx. water
Put the cream aside and place all dry ingredients into a mixing bowl, adding tbsp at a time of water then stirring to bring dry mix together, then add double cream (which will be nice and thick) to icing mixture and stir till combined. You’ll be left with a thick icing mixture to place over cake once cooled. A few rose petals (yes they are edible) do the trick at prettying it up!