Beetroot chocolate cake
- Clover
- Jan 8, 2016
- 1 min read
Ingredients 300 g beetroot/3 whole medium-sized 60 ml fresh lemon juice 12, 5 ml white vinegar 250 g Clover Springbok Butter 420 g (500 ml) castor sugar 200 g cream cheese 10 ml vanilla essence 4 large eggs 310 g (550 ml) cake flour 25 ml natural cocoa 10 ml bicarbonate of soda 10 ml baking powder 5 ml cinnamon 2 ml salt Frosting: 350 g white milk chocolate 5 ml liquid glucose 250 ml Clover Sour Cream Beetroot sprouts/ pomegranate seeds for decorating
Method Preheat the oven to 180°C.
Grease and line 2 x 22 cm cake tins.
Wash beetroot and place in ovenproof dish.
Cover with foil and bake in preheated oven for 90 minutes, until cooked.
Peel and puree in food processor together with lemon juice and vinegar.
Beat butter and sugar until light and fluffy.
Add cream cheese and vanilla and mix.
Add eggs one at a time and mix well after each addition.
Stir in beetroot puree. Sift together dry ingredients and fold in.
Divide between cake tins and bake for 45 - 50 minutes until tester comes out clean.
Remove and cool on wire rack.
Prepare frosting by melting the chocolate.
Add liquid glucose and beat in sour cream.
Frost middle and top and decorate with pomegranate pips.
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