Chocolate and beetroot tray cake with cream cheese frosting

 



When I add vegetables or fruit to cake it seems less of a guilt trip and I can enjoy it more. I was dubious about this beetroot cake but it was moist and lovely without even detecting that beetroot was used. It uses healthier rapeseed oil instead of butter. Omit the frosting if you are calorie counting but it is a rather lush topping.



Oil and lightly flour a 9 x 13" deep baking tray.

Puree 250g of cooked beetroot (prepacked in natural juices - 2 beetroot) in a food prosessor for 1 minute. Add to an electric mixer along with 3 lightly beaten eggs, half tsp vanilla extract, 250ml rapeseed oil and 300g sugar on a low speed for 1 minute.

In a separate bowl mix together 225g SR flour, 1.5tsp bicarbonate of soda, quarter tsp salt, 6 tbsp cocoa powder, 1tsp freeze dried instant coffee. Slowly add the dry ingredients to those in the mixer whilst running on low speed for 2 minutes. Increase to medium speed to beat well and combine all ingredients.

Pour into the prepared tin and bake for 25 minutes. Allow to cool before adding a layer of the frosting.

Make cream cheese frosting:

Using 50g room temperature butter cream by beating well with 300g non flavoured cream cheese, half tsp vanilla extract and 50g sieved icing sugar until all lumps of butter have incorporated well. When cake has cooled carefully turn upside down onto a plate, cut into 20 portions and spread a portion of the frosting on each cake.