Prep time:
Cooking time: 25 minutes
Total time:
Serves: 8
350g self raising flour
75g cocoa powder
1tsp baking powder
250g softened butter
275g sugar
4 eggs
125g finely grated, cooked beetroot
2tbsp orange juice
Red food colouring (optional)
For the cream cheese frosting:
300g cream cheese
75g softened butter
200g icing sugar
1tsp vanilla essence
For decoration:
Chocolate curls/hearts
Beetroot has an earthy sweetness, but paired with chocolate and cream cheese it brings depth and a perfect velvet texture to this cake. This is a comfort cake with the added satisfaction of a healthy vegetable thrown in - and no real need for red food colouring.
You may also like
Lamb tagine
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
Giant cous cous with roasted winter vegetables & pomegranate molasses dressing
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Smoked Mackerel Pâté
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...