This deliciously moist cake is a chocolate lover's dream. So, make it come true!
Serves1212
Cook time45 mins45 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
250g butter, softened
1 cup (200g) brown sugar
1 tsp vanilla bean paste
2 Coles Australian Free Range Eggs
1 cup cooled pureed beetroot (see recipe tips)
2 cups (300g) self-raising flour
1/3 cup (35g) cocoa powder
3/4 cup (180ml) buttermilk
1 cup (250ml) thickened cream, whipped
Candied beetroot
1 cup (220g) caster sugar
1/2 cup (125ml) water
1 beetroot, peeled, thinly sliced
2 tbsp lemon juice
Chocolate drizzle
1 cup (150g) icing sugar mixture
2 tbsp cocoa powder, sifted
10g softened butter
1 1/2 tbsp milk
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven 180°C. Grease a 20cm baba or bundt pan.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the beetroot, flour, cocoa powder and buttermilk, in 2 batches, and stir to combine. Spoon into the prepared pan and smooth the surface.
Step 3
Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.
Step 4
Meanwhile, to make the candied beetroot, combine the sugar and water in a frying pan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Add the beetroot. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 20 mins or until beetroot is slightly translucent and syrup thickens. Transfer the beetroot to a baking tray lined with baking paper. Add the lemon juice to the pan and stir to combine.
Step 5
To make the chocolate drizzle, combine the icing sugar, cocoa powder, butter and milk in a small bowl. Stir until well combined. Drizzle over the cooled cake immediately.
Step 6
Top the cake with whipped cream and candied beetroot slices and drizzle with the syrup.
Recipe tip
To make 1 cup of beetroot puree, wrap 1 large beetroot or 2 medium beetroots in foil. Place on a baking tray. Bake at 180C for 1 hour or until tender. Set aside to cool completely, then peel and coarsely chop. Place in a blender or food processor and blend or process until smooth.
This deliciously moist cake is a chocolate lover's dream. So, make it come true!
Method
Step 1
Preheat oven 180°C. Grease a 20cm baba or bundt pan.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the beetroot, flour, cocoa powder and buttermilk, in 2 batches, and stir to combine. Spoon into the prepared pan and smooth the surface.
Step 3
Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.
Step 4
Meanwhile, to make the candied beetroot, combine the sugar and water in a frying pan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Add the beetroot. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 20 mins or until beetroot is slightly translucent and syrup thickens. Transfer the beetroot to a baking tray lined with baking paper. Add the lemon juice to the pan and stir to combine.
Step 5
To make the chocolate drizzle, combine the icing sugar, cocoa powder, butter and milk in a small bowl. Stir until well combined. Drizzle over the cooled cake immediately.
Step 6
Top the cake with whipped cream and candied beetroot slices and drizzle with the syrup.
