I love the idea of making vegetable cakes.
I have been making beetroot cake for years and it was only when I went to post this latest recipe that I realised that I have never put up my original.
Oh dear, I don’t seem to have a photo of it either. I guess I’ll just have to make it again!
This cake is quite impressive, I love the cream cheese and white chocolate coating, although in my opinion the cake itself doesn’t keep too well so make sure you have plenty of friends around to help you finish it.
BEETROOT CHOCOLATE CAKE
225 g self raising flour
70 g cocoa powder 7 oz
200 g Demerara sugar
150 ml sunflower oil
300 g cooked beetroot
3 large eggs
3 tablespoons milk
200 g white chocolate
300 g soft cream cheese
25 g grated chocolate or chocolate curls to decorate
Preheat the oven to 180C/Gas 4.
Line the base of a 20 cm round loose-bottom-cake tin with baking parchment. Lightly brush the sides of the tin with a little oil.
Sift the flour and cocoa into a large mixing bowl and stir in the sugar.
In a food processor blend together the beetroot, oil eggs and milk and pour over the dry ingredients in the mixing bowl. Mix thoroughly.
Spoon the mixture into the prepared tin, level off the top with the back of a spoon and bake in the oven for 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Transfer to a wire rack to cool completely.
Melt the chocolate in a bowl over a pan of simmering water until smooth. Remove from the heat then beat together with the cream cheese.
Spread the mixture over the top and sides of the cake, scatter with the grated chocolate or chocolate curls and serve.