Chocolate beetroot cake

Chocolate Beetroot Cake 4

Chocolate beetroot cake

Chocolate and beetroot is a heavenly combination that is definitely worth a try. Eating cake and having veggies at the same time sounds like a pretty good idea to me! This cake is rich and moist and you’ll have no trouble getting the kids to try some.

Nutrition Note;
A surprising ingredient to your chocolate cake, beetroot gives it a boost of colour, flavour and nutrients including fibre, vitamin C as well as health promoting antioxidants.

Chocolate Beetroot Cake 2

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Ingredients

  • 1 medium-large beetroot (½ cup roasted beetroot puree)
  • 125g butter
  • ½ cup sugar
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup self raising flour
  • ½ cup cocoa powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp salt
  • ½ cup hot water

Method

Step 1

Preheat the oven to 180°C.  –

Step 2

To roast the beetroot, trim stems then wrap the clean, unpeeled beetroot in a piece of foil with a tablespoon of water. Place on a baking tray and bake for about 60 minutes, or until tender and a skewer can easily pierce the flesh. Peel the beetroot while warm, wearing gloves to avoid staining hands. Place the still warm beetroot into a processor or use a stick blender to puree. Set aside to cool.  

Step 3

Line the base and sides of a 20cm cake tin with non-stick baking paper.

Step 4

Cream together the butter, sugar, maple syrup and vanilla using an electric mixer. Once pale and creamy, add eggs, one at a time, beating well after each addition.

Step 5

Mix through the beetroot puree. –

Step 6

Sift together the flour, cocoa, bicarbonate of soda and salt in a separate bowl.

Step 7

On a slow speed, mix through half of the flour mixture into the buttery beetroot mixture until just incorporated. –

Step 8

Scrape down the sides of the bowl and add the hot water, mixing until combined. –

Step 9

Add the rest of the flour mixture and mix until just combined.

Step 10

Place in prepared cake tin and bake for 30 – 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

Step 11

Allow cake to cool before removing from tin. –

Step 12

Ice or decorate as desired. We served our cake with a dollop of Greek yoghurt, sweetened with a touch of maple syrup stirred through, and then topped it with beautiful berries and a dusting of icing sugar. 

 

The post Chocolate beetroot cake appeared first on One Handed Cooks.


‘One Handed Cooks’ is a baby, toddler and family food blog and national magazine that inspires people to cook beautifully simple, healthy food for their children. From starting solids, to family foods and everything in between you will find hundreds of simple recipe ideas to try. Written with an Accredited Practising Dietitan, the blog also offers friendly and realistic nutrition information including food allergies and intolerances, and tips on managing fussy eating behaviour to ensure food remains a source of enjoyment and pleasure for our children. Developing positive food associations right from the very first spoonful is one of the most important gifts you can give your child. Join the community of One Handed Cooks on social media today for daily inspiration, recipes and tips.


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