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Chocolate and beetroot cake with cardamom frosting
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Enhance your chocolate cake with rich, vibrant beetroot for a delightful twist.
Ingredients:
  • Melted butter, to grease
  • 200g (about 2) trimmed beetroot bulbs, washed
  • 30g (1/4 cup) cocoa powder
  • 60ml (1/4 cup) hot water
  • 200g (1 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) reduced-fat milk
  • 60ml (1/4 cup) vegetable oil
  • 4.40 gm vanilla essence
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 150g (1 cup) pure icing sugar, sifted
  • Pinch of ground cardamom
  • 23.40 gm reduced-fat milk
Instructions:
  • Preheat your oven to 180°C. Grease a 7cm-deep, 11 x 21cm loaf pan with melted butter and line the base with non-stick baking paper.
  • Wear rubber gloves to peel the beetroot bulbs using a vegetable peeler, then finely shred them using a grater. Set aside.
  • Combine cocoa and hot water in a medium bowl, stirring until smooth. Mix in sugar and eggs using a wooden spoon until smooth. Gently fold in the beetroot.
  • In a jug, mix milk, oil, and vanilla essence. Use a large metal spoon to gently fold in half of the flour and milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and milk mixture.
  • Transfer the cake batter into the pan and bake in a preheated oven for 55-60 minutes or until a skewer inserted in the center comes out clean. Allow to rest for 5 minutes before flipping onto a wire rack to cool.
  • In a small bowl, combine icing sugar, cardamom, and milk using a wooden spoon until smooth. Spread the delicious cardamom frosting over the cooled cake. Let it set for 15 minutes before indulging in this sweet treat.

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