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CHOCOLATE BEETROOT CAKE

Servings: 8

Ingredients

CHOCOLATE CAKE:
120g NOMU Drinking Chocolate
270g self-raising flour
240g caster sugar
4 eggs
1 tsp NOMU Vanilla Extract
300g peeled and cooked beetroot
120g NOMU Decadent Hot Chocolate Chunks
150g unsalted butter

CREAM CHEESE FROSTING:
60g unsalted butter, softened
500g cream cheese
½ tsp NOMU Vanilla Extract
200g icing sugar, sifted

Directions

Preheat your oven to 180°C and grease and line a 25cm cake tin.

Sift the NOMU Drinking Chocolate, flour and sugar in a bowl. Whisk the eggs with the Vanilla in a separate bowl. Process the cooked beetroot in a food processor, then mix into the beaten eggs.

Melt the NOMU Decadent Hot Chocolate and butter together over low heat until smooth and add to the flour mix along with the beetroot mix. Mix well, then pour into the cake tin and bake for 55-60 minutes or until cooked through when tested with a skewer. Allow to cool before icing.

To make the icing, beat the butter with an electric mixer until soft and smooth. Mix in the cream cheese and NOMU Vanilla Extract until combined. Sift in the icing sugar and beat to form smooth creamy icing.

Once the cake has cooled cut it into 2 layers and ice with the cream cheese frosting.

 

Tip: Prepare some beetroot crisps as a stunning decoration for your cake.

Ingredients

CHOCOLATE CAKE:
120g NOMU Drinking Chocolate
270g self-raising flour
240g caster sugar
4 eggs
1 tsp NOMU Vanilla Extract
300g peeled and cooked beetroot
120g NOMU Decadent Hot Chocolate Chunks
150g unsalted butter

CREAM CHEESE FROSTING:
60g unsalted butter, softened
500g cream cheese
½ tsp NOMU Vanilla Extract
200g icing sugar, sifted

Directions

Preheat your oven to 180°C and grease and line a 25cm cake tin.

Sift the NOMU Drinking Chocolate, flour and sugar in a bowl. Whisk the eggs with the Vanilla in a separate bowl. Process the cooked beetroot in a food processor, then mix into the beaten eggs.

Melt the NOMU Decadent Hot Chocolate and butter together over low heat until smooth and add to the flour mix along with the beetroot mix. Mix well, then pour into the cake tin and bake for 55-60 minutes or until cooked through when tested with a skewer. Allow to cool before icing.

To make the icing, beat the butter with an electric mixer until soft and smooth. Mix in the cream cheese and NOMU Vanilla Extract until combined. Sift in the icing sugar and beat to form smooth creamy icing.

Once the cake has cooled cut it into 2 layers and ice with the cream cheese frosting.

 

Tip: Prepare some beetroot crisps as a stunning decoration for your cake.

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