Ingredients

Adjust Servings:

	Cake
	200 g softened Butter
	375 g Caster Sugar
	3 extra large Egg
	300 g Cake Flour
	50 g good-quality Cocoa Powder
	7.5 ml Baking Powder
	200 g cooked Beetroot , pureed
	200 ml Buttermilk
	Icing
	45 ml Butter
	500 g block Cream Cheese
	200 g Icing Sugar , sifted
	1 Vanilla Pod , split and deseeded

Beetroot and dark chocolate cake recipe

Name: Beetroot and dark chocolate cake recipe
Yield: 12 Servings
Ingredients: Butter: 200 g softened; Caster Sugar: 375 g; Egg: 3 extra large; Cake Flour: 300 g; Cocoa Powder: 50 g good-quality; Baking Powder: 7.5 ml; Beetroot: 200 g cooked; Buttermilk: 200 ml; Butter: 45 ml; Cream Cheese: 500 g block; Icing Sugar: 200 g; Vanilla Pod: 1

Serves 12
Medium

Ingredients

Cake
200 g softened Butter
375 g Caster Sugar
3 extra large Egg
300 g Cake Flour
50 g good-quality Cocoa Powder
7.5 ml Baking Powder
200 g cooked Beetroot
200 ml Buttermilk
Icing
45 ml Butter
500 g block Cream Cheese
200 g Icing Sugar
1 Vanilla Pod

Directions

Everyone loves red velvet cake. This one is made with beetroot colouring and if you try it, you will never make it any other way.

Steps

1 Done	Preheat the oven to 180 °C. Grease and line the base of 3 × 20 cm round cake pans.
2 Done	To make the Batter Cream together the butter and sugar, add the eggs one at a time and beat until pale and fluffy. Sift together the dry ingredients. Mix together the puréed beetroot and buttermilk. Fold all the ingredients together. Divide the mixture between the three cake pans. Bake for 20–25 minutes or until a metal skewer inserted into the centre comes out clean.
3 Done	To make the Icing Cream together the butter and cream cheese. Add the sifted icing sugar and vanilla seeds. Beat until smooth. Ice the cakes and stack on top of each other.