Beetroot Chocolate Cake with Cardamom & Orange Icing

A classic cake combo with a killer beetroot-pink icing

Ingredients

2 beetroots (200g)
150g dark chocolate, roughly chopped
1 tsp ginger, minced/grated
1 C plain flour
1/2 tsp baking powder
pinch of sea salt, ground
1/3 C sugar (or equiv.)
180g unsalted butter
3 eggs, separated

ICING
1 C icing sugar
1 tsp ground cardamom
2 Tbsp softened butter
1 orange, juice & rind

Method

Ah yes, a classic combo and with this icing you may notice there’s technically two produce items from the box going in to the one dessert! Cook up a couple of earthy beetroots for this cake, and perhaps a few more while you’re at it for a weekend salad.

(This recipe is of unknown origin)


Beetroot Chocolate Cake with Cardamom & Orange Icing

Wash, peel & dice beetroots. Steam until cooked and then puree. Alternatively bake or boil the beetroots whole, then simply rub off the skin with your fingers. Add chopped chocolate pieces to the warm beetroot so they melt. Add ginger & juice of half an orange and stir gently to combine. Set the other orange half aside for the icing.

Preheat oven to 180˚C and line an 18cm cake tin. Sift flour, salt & baking powder into a bowl. Separate the eggs. Beat the yolks, butter & sugar until creamy. Whisk the whites until they form soft peaks.

Add beetroot mix to flour & combine. Fold in creamy sugar mixture, then fold in the beaten egg whites.  Gently pour the mixture in to the cake tin. Bake for 50 mins. Once cooked, let stand to cool.

Grate the rind of half an orange, then juice. Combine the icing sugar & cardamom in a bowl. Add the butter, beating the mixture with a fork. Add orange juice as needed. Add orange rind at the end. To make a naturally pink icing, briefly mix a piece of left over beetroot into the icing and gently stir.

Once the cake is cooked & cooled, apply icing with a spatula or butter knife and serve.

 

comments
  • jorgia brodsky

    AMAZING!!!! perfect combination + recipe

  • Rebecca

    Hi there,
    looks great! to make this GF would you use similar amounts of GF flour, or could I use hazelnut meal/ almond meal? (that’s what I have at home),
    thanks for your help & recipes!

    • Liz

      Hi Rebecca, thanks yes this is such a goodie to have on hand. I haven’t tried this particular recipe with GF flour or almond meal but I suspect either would be fabulous and mightn’t need much adjustment. I would sub in what you have on hand and just note for next time if it needs a little more or less. Enjoy!

  • Anna

    The cake was beautiful – with good quality cooking chocolate (I’m thinking Lindt 70% cooking choc this recipe works like a dream. However, we did find the icing was a tad too sweet – when we thinly layered it on then we got both the chocolate cake and the icing complementing each other – next time I would half the icing quantity. 🙂 lovely cake! Would make it again!

    • Liz

      Yes it’s definitely true, quality in equals quality out! Thanks for the love, and the feedback. Less icing or less sugar in the mix sounds like a good trick for the next batch!

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