200gmbeetroot7 oz, sliced, cubed or whole in vinegar (pickled beets)
200 gmcaster sugar1 cup sugar, 7 oz
2eggsextra large
1tspvanilla
125mloil1/2 cup, 4.2 fl oz or just over 1/2 US cup
125mlmilk1/2 cup, as above
190gmflour, plain1 1/4 cups, 6.7 oz
25gmCocoa, Dutch1/4 cup, just under 1 oz
1Tablspreserved beetroot liquid20 ml
1teaspoonbicarb
Chocolate icing
100 gm dark chocolate3.5 oz or 1/2 a 200 gm block
50gm butter1.8 oz
50gmicing sugar1.8 oz,
**grated chocolate, roasted nuts or seeds to garnish
Instructions
Set the oven to 170C/ 340 F You will need an 8 cup loaf tin or a 20 cm cake tin, lined with baking paper. You will need a food processor or stick blender
Drain the beetroot and put it in the food processor with the sugar. (The sugar will help the beetroot to puree). Process until the beetroot is a smoothish puree.
Add the eggs, oil, beetroot liquid, milk and vanilla and process to combine
Sift the flour, cocoa and bicarbonate of soda into a bowl and pour over the beetroot mixture stirring until JUST combined. Don't overmix this cake
Pour into a lined sprayed loaf tin. Bake for 30 minutes. A tester skewer should come out clean. If the cake is not cooked, add 10 minutes to the cooking time.
Leave for 10 minutes in the tin then turn out onto a cake rack to cool
Chocolate Icing
Sift the icing sugar into a bowl
Put the chopped chocolate and butter into a microwave safe bowl and blast at 30 second increments until melted. This should take about 1 to 1/2 minutes. Stir well. You can also melt this mixture in a bowl over warm steaming water.
Mix the icing sugar and chocolate mixture until well combined. Spread over the cooled loaf
You can finish this loaf with some grated chocolate, or roasted nuts or seeds
Notes
This cake can be made into a round cake approx 23 cm or 10 inDon't over mix this batter or it will rise a lot in the middle.make sure the beetroot is pureed very well. It can be done with a stick blenderThe vinegar with the baking soda gives this cake its rise. It's best baked when mixed for maximum rise.