Chocolate Beetroot Cake

Method
In a large pan of boiling water boil the beetroots in their skins until they are tender when pierced with a knife (30-60 mins). Alternatively use ready cooked beetroot (without vinegar!) but beware that the cake will not be quite as moist. Preheat oven to 180C/350F/gas 4. Grease a medium (20cm) cake tin (or 2 normal sized cake tins). Sift cocoa powder, flour and baking powder into a bowl, add the sugar and set aside.When the beetroot has cooled slightly, peel away the skin. Puree or finely grate beetroot and in a large bowl whisk together the beetroot, eggs, 2 tsp vanilla and the oil. Fold in the dry ingredients (this will have an amazing colour!) just to combine – do not over stir. Pour the mixture into the greased baking tin (or split evenly into the 2 tins). Bake for 50 mins (or 30-35 if in 2 tins) or until a skewer inserted in the middle of the cake comes out clean. Cool for 20 mins in the pan and then remove to a wire rack. To make the frosting: Melt the chocolate and 50g butter in a bowl in a microwave for 1 ½ mins. Whisk together the chocolate, cream cheese, icing sugar and ½ tsp vanilla extract. If you have made 1 large cake, cover the whole cake in the icing. If you have made 2 smaller cakes you can have a layer of icing between the sponges and a layer covering the top to make it look even more decadent!

I know it sounds weird but it really is delicious!

Thanks to
Amy Sullivan from the United Kingdom for submitting this Chocolate Beetroot Cake recipe.

Added on 12 August 2008.

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