I haven't had a chance to do any decent home cooking lately; we've been cleaning out the freezer of leftovers and making hasty meals. Yesterday I managed to get to the local Farmer's Market and beetroot was $2 for 2 bunches. So today I made chocolate cake, and later in the week we'll have red rice. This cake recipe is terrific. I love the earthiness of the beetroot in amongst the choc hit.
CHOCOLATE BEETROOT CAKE
75g cocoa powder
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot*
3 large eggs
1 tsp vanilla essence
200 ml corn or sunflower oil
icing sugar, to dust
-- preheat oven to 180 degrees Celsius, lightly butter a 20 pan (or 2-3 mini-muffin tins)
-- sift cocoa, flour & powder into a large bowl. Stir in sugar and set aside.
-- puree beetroot then add eggs one at a time, mixing after each addition. Add vanilla and oil and whiz until smooth.
-- make a well in the centre of the dry ingredients, add beet mix and stir to combine, thoroughly but lightly.
-- pour into pan (spoon in for mini-muffin tin) and bake for 50-60 minutes (35-40 for mini-muffins) or until a skewer comes out clean when you test it. The batter won’t rise a lot, and the top will crack.
-- remove from oven and cool for 15 minutes in the pan, then tip onto a wire cooling rack.
-- dust with icing and serve.
* I find this is four smallish ones, 3 medium, or 2 large. I top & tail the whole beetroot, then put on a plate or low bowl with a small bit of water, cover with clingwrap and cook in the microwave on high for 5-8 minutes (depending on the size), then cool. The skins will rub off easily with your fingers, then you can chop & puree.
Enjoy! The cake tin gives you a nice, moist choccy cake; the mini-muffin tins take a bit of watching so they don't dry out too much, but the result is terrific for lunchboxes and tea-parties (or scoffing during late-night-work-low-sugar-levels).
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