A delicious chocolate brownie and beetroot cake with beetroot colored icing and beetroot crisps.
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.
Ingredients
- 150 gr butter
- ¾ cups brown sugar
- 1 cup good quality cocoa powder
- pinch of salt
- 5ml vanilla essence
- 4 medium sized beets, drizzled with olive oil and roasted in foil until soft
- 2 large eggs
- ¾ cups of flour
- 1 ½ cups icing sugar
- 2 tablespoons softened butter
- 5ml vanilla essence
- one fresh grated beet - juices retained
- one thinly sliced beet - roasted for beetroot crisps
Directions
- 1Place 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.
- 2Add the vanilla essence and mix.
- 3After the beets have roasted for approximately 50 minutes and cooled, gently remove the skin with a paring knife.
- 4Place the roasted beets and eggs into your food blender and blend until smooth.
- 5Mix the beets and eggs with the butter and cocoa mixture until incorporated.
- 6Fold in the flour.
- 7Transfer the batter to a prepared, round cake tin and bake for 15 - 20 minutes until just set.
- 8Remove from oven and allow to cool.
- 9For the icing; in an electric mixer, combine the icing sugar with butter and vanilla essence.
- 10Slowly 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.
- 11Mix until you have a spreadable consistency.
- 12Lastly, add the thinly sliced beets to a baking tray and set the oven on grill. Grill these slices until crispy.
- 13To assemble the cake; carefully place your brownie cake on a platter and spread with beautiful coloured icing.
- 14Finish it off with roasted beet crisps and dust with confectioners sugar.
