Dark, luscious, moist chocolate cake with a hint of earthy beetroots paired with a fresh and tangy lemon icing, wow, what’s not too love? When I bought the beetroots for a salad a few days ago I knew I would have some leftover and I also knew I was going to make this cake. Apart from the amazing flavour and texture, I absolutely love the contrast between the almost black cake and the light, light yellow lemony icing.
To be honest they were supposed to be cupcakes but I realized too late we didn’t have any cupcake cups anymore, so I made it into a cake instead. Works just as well, just needed a bit longer in the oven.
Chocolate & Beetroot Cake with Sour Cream & Lemon Icing
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Loading...Ingredients
- For The Cake / Cupcakes:
- 120g all purpose flour
- 60g cocoa powder
- 170g golden or dark brown caster sugar
- 170g vacuum-packed cooked beetroot
- 2 eggs
- 140ml light olive oil/vegetable oil
- 1tsp vanilla extract
- 1½ tsp baking powder
- For The Icing:
- 125 g sour cream
- 75g softened unsalted butter
- 125g icing sugar
- Juice & Zest of half a lemon
Instructions
For the cakes:
To make this cupcake recipe, preheat 160°C and grease a cake tin (or place 10 cases in a muffin tray)
Sieve all the dry ingredients into a large bowl.
To a blender add the beetroot, eggs, oil and vanilla and blend until smooth.
Add the beetroot mix to the flour mix and combine with a spatula on a low setting until just combined.
For cake
Divide the mixture in the cake tin
Bake the cake for 30 minutes in the oven.
After 30 minutes stick a wooden skewer in the middle, if it comes out clean it's done, if it doesn't add another 5 minutes to the time.
Repeat with the skewer until it comes out clean.
A cake in a wider cake tin will be done sooner than a cake in a smaller cake tin (as the batter will be higher and the center will take longer to cook).
Remove and cool in the tin for 10 mins before popping onto a cooling rack.
For cupcakes
Divide the mixture between the 10 muffin cases, fill the cases to ¾ full.
Bake in the oven for 30 mins.
Remove and cool in the tins for 10 mins before popping onto a cooling rack.
For the icing:
Add all the ingredients to a large mixing bowl and beat on a low setting until just combined.
If still too runny keep adding powdered sugar.
I like to dollop a spoonful on the cake, but you can also use a piping bag to make it look all nice and pretty,
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