I saw an advertisement using beetroot in cake. I decided to try. With it I added chocolate. Then I make frosting with yoghurt and chocolate. To make the cake stand out I added mandarin and cocoa powder.

Google: “Beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. Beets are rich in folate (vitamin B9) which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can reduce the risk of heart disease and stroke. Beets are naturally high in nitrates, which are turned into nitric oxide in the body. Beetroot is ok to eat every day, it a good food choice, especially for people with type 2 diabetes.”

“Dark chocolate is loaded with nutrients that can positively affect your health. Made from the seed of the cacao tree, it’s one of the best sources of antioxidants you can find. Studies show that dark chocolate can improve your health and lower the risk of heart disease.”

Its turn out great. It’s also a simple easy and quick cake to do. The cake is moist, delicious and it’s great for tea. Let’s bake!!!

Cake Ingredients

100 g dark cooking chocolate, melted
425 g beetroot can
2/3 c vegetable oil
3 eggs, lightly beaten
1 Tsp vanilla essence
1 3/4 c plain flour
2 Tsp baking powder
1 Tsp bicarbonate of soda
1/3 c cocoa powder
1 c caster sugar

Frosting

250 ml yoghurt
250 g dark chocolate, broken into pieces

Decoration optional

Half a mandarin
Cocoa powder to sprinkle

Method

Preheated oven 170 degrees C. Melt chocolate in a large glass bowl in a microwave oven for 1 minute; stop stir in between the 1 minute. (You might want to start at 30 seconds). Stir until smooth. In a large bowl combine oil, eggs and vanilla essence. Puree beetroot until smooth. Add to the oil mixture and stir well

Sift together flour, baking powder, bicarbonate soda and cocoa powder, add to bowl together with the sugar. Gently stir to combine. Pour mixture into a greased and base lined 24cm spring form pan. Bake in for 45-50 minutes or until the cake is firm to touch and skewer inserted in cake comes out cleanly.

Allow to cool for 25 minutes before removing from pan. Allow to cool completely before icing.

Frosting

Heat yoghurt add chocolate in saucepan until almost come to the boil, take off heat and stir until completely melted, cool until spreadable.

Note: With the added beetroot, this cake will stay nice and moist so no need to freeze! You can decorate anything on your cake. I prefer simple design.

https://helenscchin.com/2015/05/09/chocolate-beetroot-cake/

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