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Chocolate and Beetroot Cake

Chocolate and Beetroot Cake

Recipe by Duke Mbokazi
See more of Duke’s creations: instagram.com/thecookingduke

350g flour
330g sugar
7g bicarbonate
35g cocoa
2tsp salt
225g butter milk
320g oil
14g vinegar
70g deep pink/red food colouring
13g vanilla extract
128g eggs
120g beetroot (Cook beetroot till soft to blend.)

Method:

Step 1 : Mix all the dry ingredients together in a big bowl and set aside.

Step 2 : Using the Thermomix, weigh out all the wet ingredients into it and blend slowly and add the eggs last. If you don’t have one you can use a mixer. Mix for 15  min and set aside in a bowl while waiting for the beetroot to cook.

Step 3 : For candied beetroot(thinly sliced into cycles) , 70g sugar and 500g water and 3 star arnis, bring to a boil then bring down to a simmer for 35min or until translucent. Drain water off, place on a silicon mat ad place in the oven 120c 40min, bake until its dry and crispy (like chips)

Step 4 : take the cooked beetroot and half them then place in the thermomix or blender abd some of the beetroot water and blend to a puree/paste.

Step 5 : measure out 100g of beetroot puree into the wet mix and mix together, until fully incorporated. Then mix into the dry ingredients, fold together making it a pink batter.

Step 6 : pour cake batter into baking tins that should be lined up with greaseproof paper and sprayed with a cook and spray.

Step 7 : Remove candid beetroot from over let them air dry. Turn oven to 180c then place cake tins in the oven for 25-30 min at 180c
Check the middle with a skewer.

Step 8 : for beetroot cream cheese icing;300g cheese, 150gbutter, 500g icing sugar mix until smooth then add in 50g beetroot puree, fold together and place in the fridge

Step 9 : cake is baked and cooled off, layer it and using the icing, on top of the make make a best with icing and place the candid beetroot, garnish cake with edible flowers