By hand, gently fold through the whisked egg whites. Ice the cake and then decorate the cake with chocolate shavings or walnuts. Add powdered sugar in parts and … Adjust the baking time down to an hour for a bundt tin and spray the tin very generously with baking spray. Drain and allow to cool. Recipe: makes 1 large loaf or a medium bundt cake. Separate the eggs and using an electric mixer, whip the whites until stiff peaks. I make a beetroot chocolate loaf many times, but the frosting is a great idea! Whip all the other ingredients together for a few minutes until fluffy. I’ve never heard of beetroot powder. Food24 and McCain have partnered to bring you South Africa’s first Cookbook Creator that allows you to make your own personalised printed cookbook, delivered to your door. Sift the flour, cocoa powder and baking powder and add it the wet batter and briefly mix until incorporated. Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting Simply So Healthy coconut oil, baking soda, eggs, vanilla extract, unsweetened cocoa powder and 10 more Chocolate Fudge with Chocolate Frosting Chloé Delice 70% dark chocolate, unsweetened cocoa, eggs, butter, milk chocolate and 5 more Remove from the bowl and set aside. Place the frozen beetroot into a microwave container with ½ cup of water and cook on high for 8 minutes. Whip all the other ingredients together for a few minutes until fluffy. You’re a few clicks away from a cookbook of your very own. What does that taste like? As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes. This beetroot and chocolate cake is rich, very chocolatey and so delicious you wouldn’t know there was beetroot in the mix. Keywords: Beetroot, chocolate, cake, buttercream, recipe, delicious, Tag @Drizzleanddip on Instagram and hashtag it #drizzleanddiprecipes. Serves: 12 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 teaspoon vanilla extract 180g icing sugar 1 teaspoon grated lemon zest 4 tablespoons lemon juice I'm Sam, a professional food stylist, recipe developer and food photographer hunting down the delicious things in life. Once you have designed and curated your own cookbook, including a custom name, you send it off to get printed in a hard copy. This could be a really special gift for a foodie loving friend or family member this Christmas. It’s a great ingredient to use in a chocolate cake where it delivers on texture and moisture without altering the flavour. A delicious and chocolatey beetroot chocolate cake with a fluffy chocolate buttercream frosting. This beetroot chocolate cake recipe is the recipe I developed for the Food24 Made with McCain Family Cookbook Campaign which launches today. Line a 23cm x 13 x 8cm loaf tin (aprox 1.5litre capacity) with baking paper. Make the icing sugar by melting the chocolate in a double boiler and then allowing to cool to room temperature. Allow to cool in the tin for 10 minutes before removing to cool completely. For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. In the same mixing bowl, add the egg yolks, sugars, beetroot and oil mixture, vanilla, salt, chocolate and almond flour and mix until well combined for about a minute. Process the beetroot in a food processor with the sunflower oil until a smooth consistency (there might still be a few very small chunks), about 3 – 4 minutes. Decant the batter into the loaf tin and bake for 1 hour and 10 – 20 minutes and until a sharp knife comes out clean when inserted into the cake. 200gms good quality dark chocolate with 70% cocoa solids, 200gms brown sugar (muscovado or demerara), 80gms 70% chocolate, melted and then cooled, Chocolate shavings or walnuts to decorate. Ice the cake and then decorate the cake with chocolate shavings or walnuts. Of course, you could just make it for yourself. You could also make a layered cake and divide the batter between 2 lined 18cm cake tins (adjust the baking time down accordingly) or one bundt cake (just grease this vs lining with paper). Looks delicious and a great way to hide fiber, too. This cake can be made in a loaf tin (23cm x 13 x 8cm loaf tin (aprox 1.5litre capacity), or a medium bundt cake tin with a similar (or bigger) capacity. Loosely cover with tin foil to prevent over-browning if necessary. Heat the chocolate in a bowl of a double boiler and then allow to cool. Beat butter for at least 5-minutes until its light, creamy and fluffy. Make the icing sugar by melting the chocolate in a double boiler and then allowing to cool to room temperature. 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