Chocolate Beetroot Cake

So it has been so long since I last posted, that I have actually had to look up how long it had been (July 17th). Life just got out of my control and work got hectic. Before whipping up this cake, I hadn’t baked in who knows how long.

Since my last post, I have left my job, left my flat, left the city I had called home for the last 8 years. I have never felt happier. Stress has gone, anxiety has decreased. Who knew change was so good. I have even started to eat healthier, I’ll get to the exercise part later… I don’t want to rush things.

It’s been a while since I made a chocolate cake, the last may have been my Chocolate Molasses Cake. I love the earthiness that the beetroot brings to this cake, plus I am counting the beetroot as one of my fruit and vegetables for the day and therefore deem this cake health food.

• Time: 80 Minutes
• Difficulty: Easy
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Ingredients

• 450g Can Beetroot
• 2 Eggs
• 220g Butter
• 200g Caster Sugar
• 1 tsp Vanilla Essence
• 150g Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• 50g Cocoa Powder
• 150g Semi –Sweet Chocolate

Frosting

• 125g Dark Chocolate
• 60g Plain Greek Yoghurt, at room temperature

Directions

1. Preheat oven to 180°C. Grease a 9” cake tin and line with baking paper.
2. In a microwave safe bowl, melt semi-sweet chocolate, place aside to cool.
3. Drain beetroot and purée in a food processor until smooth.
4. Cream together the sugar and eggs until light and fluffy.
5. Beat eggs into chocolate, making sure than chocolate is not too hot as eggs will scramble.
6. Combine the egg/chocolate mixture and creamed butter. Fold in beetroot purée.
7. Sift together the flour, baking powder, baking soda and cocoa. Fold into mixture.
8. Pour batter into tin and bake for approximately 60 minutes or until a skewer inserted comes out clean
9. Remove from the oven and allow to stand for 15 minutes before turning onto a cake rack to cool.

Frosting 

1. Over a double-boiler, melt chocolate and set aside to cool to room temperature.
2. Whisk together the melted chocolate and Greek yoghurt.
3. Chill for 15 minutes, spread on cake and enjoy.