Chocolate Beetroot Cake Recipes

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
• When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

Steps:

• In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
• Let cool and peel away the skins.
• preheat the oven to 180C, 350F, Gas4.
• Butter a medium (20cm) cake tin.
• Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
• Puree or finely grate the beetroot.
• In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
• Fold in the dry ingredients to just combine.
• Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
• Cool 20 minutes in the pan, then remove to a wire rack.
• To make the frosting, melt the chocolae in a bowl set over boiling water.
• Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.

Steps:

• Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
• Lightly butter a 25cm round or square cake pan.
• Sift cocoa powder, flour and baking powder into a large bowl.
• Stir in sugar and set aside.
• Puree cooked beetroot in food processor.
• Add eggs one at a time, mixing after each addition.
• Add vanilla and oil and wiz until smooth.
• Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
• Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
• If the cake begins to brown, cover lightly with foil, after about 30 minutes.
• It WON'T rise a great deal, and the top might crack.
• Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
• Dust with icing sugar to serve.
• Can be served with fresh whipped cream or creme fraiche or just delicious plain.

Steps:

• For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
• Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
• For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
• For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
• In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
• Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
• Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
• Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.

Steps:

• Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining two 20cm round tins. Gently melt 125g butter and 100g chocolate together in a saucepan. Mix 250g flour, 250g sugar, 1 tbsp cocoa, ½ tsp bicarb and ¼ tsp salt in a large mixing bowl. Whizz one egg with 100g yogurt and 200g beetroot in a food processor or blender until fairly smooth. Put the kettle on.
• Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.
• Repeat Steps 1 and 2 to make two more sponges - or if you're lucky enough to have four 20cm sandwich tins, you can bake in a big batch all at once.
• To make the frosting, briefly beat together the cream cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving.