You know, when it comes to baking cake I tend to get a little bit nervous come execution time. I just can’t help feeling anxious when I put that pan in the oven. Don’t even mention making icing. It’s either too thick or runny as…well..you can guess that part.
But this recipe is definitely one for the books. It is pretty simple despite having to roast the beets before hand, so it might take a little longer than your usual flour, egg, baking powder and sugar cake mixes.
The beetroot adds a lovely dark color to the brownie cake and I added some of its beautiful purple juices to the icing as well. A perfect treat for that special person this Valentine’s Day.
Are you planning anything special for the person this Valentines? Let me know what you’re getting up to in the comments.
Are you one to celebrate this love infested day? I’m not really phased by the hype, but I do love a little sneaky treat on the day…
I hope the loved ones will enjoy this beetroot cake – it sure is such a colorful and mysterious veggie, don’t you think? Pairs perfectly with chocolate.
| Prep Time | 50 min |
| Cook Time | 20 min |
| Servings | servings |
- 4 medium beets
- 15 ml olive oil
- foil to roast beets
- 150 gr butter
- 3/4 cup browns sugar
- 1 cup cocoa powder
- pinch salt
- 1 teaspoon vanilla essence
- 2 large eggs
- 3/4 cups flour
- 1 1/2 cups icing sugar
- 2 tablespoons soft butter
- 5 ml vanilla essence
- 1 freshly grated beet juices retained
- 1 thinly sliced beet for crisps
Ingredients
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- Drizzle the beets with olive oil, cover in foil and roast in the oven until soft - at 180 degrees Celsius for about 45 min.
- Remove from oven and allow to cool slightly before peeling the skin off. Set aside.
- Place the butter, sugar, cocoa and salt in a microwavable dish and microwave until the butter has melted. Stir to combine the ingredients. Set aside to cool.
- Add the vanilla essence and mix.
- After the beets have roasted for approximately 50 minutes and cooled, gently remove the skin with a paring knife.
- Place the roasted beets and eggs into your food blender and blend until smooth.
- Mix the beets and eggs with the butter and cocoa mixture until incorporated.
- Fold in the flour.
- Transfer the batter to a prepared, round cake tin and bake for 15 - 20 minutes until just set.
- Remove from oven and allow to cool.
- For the icing; in an electric mixer, combine the icing sugar with butter and vanilla essence.
- Slowly add some of the beet juices that has been retained by grating a fresh beet. You can add a drop or two of water to the grated beet and press it with cheesecloth to allow the juices to drain.
- Mix until you have a spreadable consistency.
- Lastly, add the thinly sliced beets to a baking tray and set the oven on grill. Grill these slices until crispy.
- To assemble the cake; carefully place your brownie cake on a platter and spread with beautiful coloured icing.
- Finish it off with roasted beet crisps and dust with confectioners sugar.
