Beetroot Chocolate Cake
Made with beetroot and extra virgin olive oil, this oh-so-gorgeous cake is also rather healthy (the beetroot taste is very subtle I promise). It makes a lovely birthday celebration cake.
250 ml (1 cup) maple syrup
250 ml (1 cup) extra virgin olive oil (see tip)
450 g (3 cups) grated beetroot
100 ml milk
450 g (3 cups) wholemeal self-raising flour (or you can use regular self-raising flour)
1 teaspoon baking powder
60 g (1/2 cup) cocoa powder
8 fresh strawberries, to decorate
Raspberry cream cheese icing
125 g butter, softened
250 g (1 cup) cream cheese, softened
270 g (1 2/3 cups) icing sugar, sifted
1/3 cup (50g) fresh (or thawed frozen) raspberries
- Makes 1 cake
Preheat the oven to 170C. Grease and line two 20 cm round deep cake tins with baking paper.
In a large bowl, whisk together the eggs, maple syrup and oil. Stir in the beetroot and milk. Sift in the flour, baking powder and cocoa and stir until combined.
Divide the batter between the cake tins and bake in the oven for 40-45 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Leave in the tin for 10 minutes, before transferring to a wire rack to cool completely.
To make the cream cheese icing, use an electric mixer to beat the butter and cream cheese until well combined and smooth. Add the icing sugar and beat until light and fluffy. Lightly beat raspberries through icing until combined.
To assemble the cake, trim the domed top off one of the cakes once cooled. Place the trimmed cake on a cake stand, trimmed side up, and spread some of the icing on top. Top with the second cake, dome side up, and spread the remaining icing over the top. Decorate with strawberries.
Tip: If you would prefer, you can use virgin coconut oil instead of the extra virgin olive oil. Coconut oil will turn from a liquid to a solid at 24C, so if your oil has solidified, gently melt it before using it.