Recipe: Double Chocolate Beetroot Cake
This year, opt for something beyond the usual, and make Mum’s Sunday even sweeter with this rich, wonderfully moist, Double Chocolate Beetroot Cake, made
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countryandtownhouse.com.
Ingredients
- 288g beetroots, peeled, cubed
- 4g instant espresso coffee
- 18g beetroot powder
- 21g cocoa powder
- 236ml water
- 120g sour cream or whole fat yogurt
- 4 large, free range eggs
- 2 tsps vanilla extract
- 60ml olive oil
- 600g golden caster sugar
- 408g plain flour
- 2 tsps baking soda
- 1 tsp salt
- 113g dark chocolate (at least 70% cocoa solids)
- 226g unsalted butter, room temperature
- 452g cream cheese, room temperature
- ½ tsp salt
- 1-2 tsps beetroot powder (NB the more added the pinker the frosting)
- 875g icing sugar
- For decoration: Fresh cherries (as many, or as few, as you wish)
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