Chocolate Brownie and Beetroot Cake
A delicious chocolate brownie and beetroot cake with beetroot colored icing and beetroot crisps.
Chocolate Brownie and Beetroot Cake
A delicious chocolate brownie and beetroot cake with beetroot colored icing and beetroot crisps.
Servings Prep Time
8servings 50min
Cook Time
20min
Servings Prep Time
8servings 50min
Cook Time
20min
Ingredients
Instructions
  1. Drizzle the beets with olive oil, cover in foil and roast in the oven until soft – at 180 degrees Celsius for about 45 min.
  2. Remove from oven and allow to cool slightly before peeling the skin off. Set aside.
  3. Place the butter, sugar, cocoa and salt in a microwavable dish and microwave until the butter has melted. Stir to combine the ingredients. Set aside to cool.
  4. Add the vanilla essence and mix.
  5. After the beets have roasted for approximately 50 minutes and cooled, gently remove the skin with a paring knife.
  6. Place the roasted beets and eggs into your food blender and blend until smooth.
  7. Mix the beets and eggs with the butter and cocoa mixture until incorporated.
  8. Fold in the flour.
  9. Transfer the batter to a prepared, round cake tin and bake for 15 – 20 minutes until just set.
  10. Remove from oven and allow to cool.
  11. For the icing; in an electric mixer, combine the icing sugar with butter and vanilla essence.
  12. Slowly add some of the beet juices that has been retained by grating a fresh beet. You can add a drop or two of water to the grated beet and press it with cheesecloth to allow the juices to drain.
  13. Mix until you have a spreadable consistency.
  14. Lastly, add the thinly sliced beets to a baking tray and set the oven on grill. Grill these slices until crispy.
  15. To assemble the cake; carefully place your brownie cake on a platter and spread with beautiful coloured icing.
  16. Finish it off with roasted beet crisps and dust with confectioners sugar.