Chocolate Beetroot Cake With Cream Cheese Frosting - cooking recipe

Ingredients

80 g cocoa powder
200 g plain flour
2 teaspoons baking powder
300 g caster sugar
300 g beetroots, unpeeled, scrubbed clean
3 eggs
200 ml vegetable oil
2 1/2 teaspoons vanilla extract, not all used at same time
200 g cream cheese
50 g butter, room temperature
75 g dark chocolate
125 g icing sugar

Preparation

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.