Keywords: Beetroot, chocolate, cake, buttercream, recipe, delicious, Tag @Drizzleanddip on Instagram and hashtag it #drizzleanddiprecipes. It’s a piece of cake and simply upload a few family recipes and select others from their handy pre-made categories, and voila! Heat the chocolate in a bowl of a double boiler and then allow to cool. Place the frozen beetroot into a microwave container with ½ cup of water and cook on high for 8 minutes. Separate the eggs and using an electric mixer, whip the whites until stiff peaks. Make the icing sugar by melting the chocolate in a double boiler and then allowing to cool to room temperature. Adjust the baking time down to an hour for a bundt tin and spray the tin very generously with baking spray. I make a beetroot chocolate loaf many times, but the frosting is a great idea! You’re a few clicks away from a cookbook of your very own. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes. To make it even easier I cooked the beetroot from frozen using McCain frozen beetroot so this fast tracks the process very nicely. Process the beetroot in a food processor with the sunflower oil until a smooth consistency (there might still be a few very small chunks), about 3 – 4 minutes. Serves: 12 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 teaspoon vanilla extract 180g icing sugar 1 teaspoon grated lemon zest 4 tablespoons lemon juice Drain and allow to cool. Sift the flour, cocoa powder and baking powder and add it the wet batter and briefly mix until incorporated. This beetroot chocolate cake recipe is the recipe I developed for the Food24 Made with McCain Family Cookbook Campaign which launches today. Make the icing sugar by melting the chocolate in a double boiler and then allowing to cool to room temperature. In the same mixing bowl, add the egg yolks, sugars, beetroot and oil mixture, vanilla, salt, chocolate and almond flour and mix until well combined for about a minute. Ice the cake and then decorate the cake with chocolate shavings or walnuts. This beetroot and chocolate cake is rich, very chocolatey and so delicious you wouldn’t know there was beetroot in the mix. By hand, gently fold through the whisked egg whites. Recipe: makes 1 large loaf or a medium bundt cake. * note that if you make this in a bundt tin or in 2 layers the baking time will need to be adjusted to around 1 hour. You could also make a layered cake and divide the batter between 2 lined 18cm cake tins (adjust the baking time down accordingly) or one bundt cake (just grease this vs lining with paper). 200gms good quality dark chocolate with 70% cocoa solids, 200gms brown sugar (muscovado or demerara), 80gms 70% chocolate, melted and then cooled, Chocolate shavings or walnuts to decorate. What does that taste like? Allow to cool in the tin for 10 minutes before removing to cool completely. This could be a really special gift for a foodie loving friend or family member this Christmas. Add flour mixture to egg mixture alternately with milk in 5 additions, beginning and ending with flour … Ice the cake and then decorate the cake with chocolate shavings or walnuts. Food24 and McCain have partnered to bring you South Africa’s first Cookbook Creator that allows you to make your own personalised printed cookbook, delivered to your door. It’s a great ingredient to use in a chocolate cake where it delivers on texture and moisture without altering the flavour. Line a 23cm x 13 x 8cm loaf tin (aprox 1.5litre capacity) with baking paper. A delicious and chocolatey beetroot chocolate cake with a fluffy chocolate buttercream frosting. Decant the batter into the loaf tin and bake for 1 hour and 10 – 20 minutes and until a sharp knife comes out clean when inserted into the cake. I’ve never heard of beetroot powder. Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting Simply So Healthy coconut oil, baking soda, eggs, vanilla extract, unsweetened cocoa powder and 10 more Chocolate Fudge with Chocolate Frosting Chloé Delice 70% dark chocolate, unsweetened cocoa, eggs, butter, milk chocolate and 5 more Loosely cover with tin foil to prevent over-browning if necessary. Of course, you could just make it for yourself. Beat butter for at least 5-minutes until its light, creamy and fluffy. Whip all the other ingredients together for a few minutes until fluffy. As oven temperatures vary, start checking the cake from about 1 hour. 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For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes.

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