Jude’s Beetroot Chocolate Cake

  • Jude’s Beetroot Chocolate Cake
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes

Ingredients

  • 2 x beetroot
  • 1 cup brown sugar
  • 2 x eggs

Method

2 beetroot cooked and mashed
1/4 cup Plaistowe cocoa
1/4 cup hot water (I use the water from the beets)
1 cup brown sugar
2 eggs lightly whisked
1/2 cup milk
1/4 vegetable oil
1 tsp vanilla essence
1 and 3/4 cups flour SR
pinch bicarb and salt

Method

Preheat oven to 180 degrees

Grease and then line with baking paper a 7 cm 11 x 21 cm loaf pan

Put cocoa and water in large bowl and stir still smooth, add sugar and
allow to cool before adding eggs. Beat til smooth and stir in
beetroot.

Combine milk, vanilla, and oil.

Fold in half milk mixture to beetroot mix, then add half the flour
bicarb and salt sifting in as you go and folding, do same with other
half of two mixes and combine well with a spatula.

Pour into pan and bake for approx 45 -55 mins or til skewer comes out cleanly.

Leave in pan for 5- 10 mins then take out to cool.

Fabulous served still warm with fresh raspberries and cream or icecream, or cool as a stand alone cake.
Note
For a more decadent cake try subsituting 100 gms of melted Plaistowe dark cooking chocolate for cocoa and leaving out the hot water and 1/2 cup of the brown sugar

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  • Yum yum yum. I’ve made beetroot brownies before – produces an amazing colour, texture and flavour. I am going to make this version, thanks! Love the heart shape too.

    Reply

    by Louise Carter on 18/01/2013, 16:08
    Louise Carter
  • My wife liked this

    Reply

    by Ted Smith on 07/02/2013, 13:29
    Ted Smith