Rich and Moist Treat
Chocolate and Beetroot, who would have thought? But the sweet combination of chocolate with the moist from the beetroot really bring out the best in each other. Using a fresh beetroot works best for this recipie as it is easier to peel and grate. I grabbed this recipie from my sister-in-law and had to share it with you. So please give it a try, you wont be sorry...
1 Large Beetroot
1 Cup of Plain Flour
1 Teaspoon of Baking Soda
2 Tablespoons of Cocoa
1 Large Egg
1/4 cup of Milk
1/4 Cup of Vegetable Oil
1/4 Cup of Castor Sugar
1/2 Cup of Brown Sugar (Tightly Packed)
100g of Dark Chocolate Chopped
2 Rows of Dark Chocolate ( approx 60g)
2 Tablespoons of natural Greek Yoghurt
- Preheat oven to 180 Degrees C and line cake tin
- Peel and grate Beetroot
- Sift flour, baking powder and cocoa into a medium bowl
- Whisk together eggs and milk in a small bowl
- In another bowl mix butter, oil and sugars until creamy. Gradually add the egg and milk mixture and mix together.
- Fold the dry ingredients into the wet ingredients.
- Stir in grated beetroot and chopped chocolate.
- Spoon the mixture into cake tin
- Cook for 20-25 minutes until cake is well risen and feel springy. Allow to cool completely in tin
To make the icing:
- Take cooled cake out of tin.
- Put broken pieces of dark chocolate in microwave proof jug and heat until melted. (intervals of ten seconds works best)
- Once the chocolate is melted quickly spoon in Greek yoghurt and stir in until combined.
- Pour mixture over cake and spread evenly.
- Store cake in an airtight container in the fridge.
This cake is best eaten within three days of baking. Its very important that this cake is stored in the fridge because of the fresh yoghurt in the icing mixture. I really hope you enjoy this delicious crowd pleaser and let me know if you make it.