Zutaten für Chocolate Beetroot Cake With Cream Cheese Frosting
- 50g unsweetened cocoa powder
- Plain Flour
- 2 tsp baking powder
- Caster Sugar
- 2 medium beetroots
- 2 large eggs
- Vegetable Oil
- Vanilla Extract
- 200g cream cheese
- 50g softened unsalted butter
- Dark Chocolate
- Icing Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Beetroot Cake With Cream Cheese Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Beetroot Cake With Cream Cheese Frosting
- Boil 2 medium beetroots in their skins in a large pan of boiling water until tender (30-60 minutes).
- Let the beetroots cool completely, then peel and finely grate (or puree).
- Preheat oven to 180°C (350°F, Gas Mark 4). Grease and flour a 20cm (8-inch) round cake tin.
- In a large bowl, sift together 200g self-raising flour, 50g unsweetened cocoa powder, and 2 tsp baking powder.
- Add 200g granulated sugar to the dry ingredients and set aside.
- In a separate bowl, whisk together the grated beetroot, 2 large eggs, 2 tsp vanilla extract, and 100ml vegetable oil.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
- **Make the frosting:** In a heatproof bowl set over a pan of simmering water (double boiler), melt 100g dark chocolate. Stir until smooth.
- Remove from heat and whisk in 200g cream cheese, 5 tsp vanilla extract, and 50g softened unsalted butter until smooth and creamy.
- Once the cake is completely cool, frost generously with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
151g
Fat
51g
Carbs
20g
