Beetroot blackberries cake

I make this cake for my brother in law birthday celebration two weeks before Corona virus, social distance rule applies. It’s similar to my other Berries orange cake method. The recipe link is at the bottom.

Today, I am trying icing decoration. I got the design sheet from a friend. I make the oval and 1 heart shapes chocolate, one day in advance and chill in freezer until needed next day.

This is my first icing decoration. I am pleased that it turned out as I wanted a fabulous creation ever made. The cake is healthy as there are beetroot and blackberries, great combo, sour cream makes it extra moist, and soft.

Overall verdict from everyone were awesome delicious. All my family enjoyed it. The younger kids enjoyed the chocolate very much.

Even request for their birthday; they want some different design icing sugar like this cake. I am happy for this a beautiful cake. Well, probably next year or two we will be able to gather together again as a family member celebrate their birthday. Let gets baking!!!


Oval and heart shapes chocolate (1 day in advance)

150 g dark melting chocolate
1 Tsp truffle infused oil
280 g white melting chocolate
1 Tsp truffle infused oil


200 g thyme and black pepper butter, room temperature
200 g castor sugar
4 large eggs
425 g can beetroot, purred
380 g self-raising flour
200 g sour cream
1 1/2 Tsp baking powder
1 Tsp bicarb soda
1/2 Tsp fine sea salt
200 g blackberries, wash and dry; pureed
beetroot juice from can

Decorations and garnish

12 blackberries, washed, dried
8 oval shapes dark chocolate
1 heart shape dark chocolate
icing sugar
design sheet


One day in advance oval and heart shapes

Melt dark chocolate in microwave 5 times for 15-20 seconds; stir each time until completely melted. Then add oil and gives a stir and set to cool slightly before spooning into the oval and heart shapes mould. Next place in freezer overnight to set, then removed from freezer to thaw on bench top about 5 minutes so that easy to unmould. Place both shapes in a container and put back freezer until needed.

The following day

Put beetroot and blackberries into Nutri bullet with a bit of beetroot juice about 1/8 cup; pureed and set aside to cool for later. (See Note). Preheat the oven to 180 degrees C. Grease and line a 23 cm round spring form cake pan.

Place flour, baking powder, bicarbonate soda, and salt into a bowl and mix well. Beat butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary, adding a spoonful of flour with the last egg to prevent mixture from curdling.

Beat in beetroot blackberries pureed. Then sour cream for 2 minutes further. Add flour mixture all at once and mix well, then slowly mix in the remaining beetroot juice. Spoon the batter into the prepared pan and bake in the preheated oven for 50-60 minutes or until skewer inserted into the center of the cake, comes out clean.

After 30 minutes in oven, cover loosely with a sheet of lightly greased aluminium foil and continued to bake. Once done, leave cake in the pan with oven door close for 30 minutes. Then remove from oven and on to wire rack for 30 minutes before removing from tin and transfer to a cake base container.

On the day of serving decorate with blackberries, oval and heart shapes chocolate and place the design sheet in the middle; sprinkle icing sugar over it. Remove the sheet. Add 4 blackberries and a heart shape along the design with 1 candle lighted. Serve with chamomile tea or your choice of tea or with brew coffee.

Note: You can blitz your beetroot and blackberries in juicer processor. No need add water. Oven temperature vary. You might need more or less time. If cake too brown cover with foil after 30 minutes. You can omit sour cream if you don’t want it. You can decorate anyhow you like. You can make white chocolate ganache or berries coulis.

Check out my Ginger and orange cake

Check out butter cake with  white heart shapes, dark oval shapes and strawberries chocolates

Check out berries orange cake: