recipes
Rich Chocolate Beetroot Cake
This velvety rich chocolate cake smothered with orange caramel sauce is heavenly!
serves 10
20 min prep
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ingredients
| 425g can Edgell Sliced Beetroot, drained 3 eggs 1½ cups caster sugar 1 cup vegetable oil 100g chocolate, melted and cooled 1¾ cups plain flour 1/3 cup cocoa 1½ teaspoons bicarbonate soda Orange Caramel Sauce: 80g butter ½ cup brown sugar 1 cup cream 1 teaspoon orange rind 1 tablespoon orange juice |
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instructions
step 1
Finely chop Edgell Sliced Beetroot in a food processor.
step 2
In a medium bowl beat together eggs and caster sugar until light and creamy. Gradually beat in oil until well combined.
step 3
Stir in cooled melted chocolate and finely chopped beetroot. In a separate bowl, sift together plain flour, cocoa and bicarbonate soda and stir into chocolate beetroot mixture.
step 4
Pour mixture into a greased and floured 25cm spring form tin and bake in a preheated oven at 180°C for 45-50 minutes. Cool cake slightly before removing from tin.
step 5
Place sauce ingredients into a small saucepan and heat on medium stirring occasionally until all ingredients are melted and combined. Pour into a heatproof serving jug and set aside to cool for at least 20 minutes.
To serve: place a slice of cake onto each serving plate, drizzle with orange caramel sauce and top with a scoop of vanilla ice cream.
recipe tip
This recipe also makes scrumptious patty cakes. Spoon into patty paper lined tins and bake in a preheated oven at 180°C for 20 minutes. Makes 24.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2890kJ (691Cal) | 1650kJ (393Cal) |
| Protein | 7.2g | 4.1g |
| Fat - Total | 43.8g | 24.9g |
| - Saturated | 16.1g | 9.2g |
| Carbohydrate | 66.8g | 38.0g |
| - Sugars | 46.7g | 26.6g |
| Dietary Fibre | 1.7g | 1.0g |
| Sodium | 380mg | 217mg |
| Potassium | 243mg | 138mg |
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Rich Chocolate Beetroot Cake
Rich Chocolate Beetroot Cake
This velvety rich chocolate cake smothered with orange caramel sauce is heavenly!
ingredients
425g can Edgell Sliced Beetroot, drained
3 eggs
1½ cups caster sugar
1 cup vegetable oil
100g chocolate, melted and cooled
1¾ cups plain flour
1/3 cup cocoa
1½ teaspoons bicarbonate soda
Orange Caramel Sauce:
80g butter
½ cup brown sugar
1 cup cream
1 teaspoon orange rind
1 tablespoon orange juice
instructions
step 1
Finely chop Edgell Sliced Beetroot in a food processor.
step 2
In a medium bowl beat together eggs and caster sugar until light and creamy. Gradually beat in oil until well combined.
step 3
Stir in cooled melted chocolate and finely chopped beetroot. In a separate bowl, sift together plain flour, cocoa and bicarbonate soda and stir into chocolate beetroot mixture.
step 4
Pour mixture into a greased and floured 25cm spring form tin and bake in a preheated oven at 180°C for 45-50 minutes. Cool cake slightly before removing from tin.
step 5
Place sauce ingredients into a small saucepan and heat on medium stirring occasionally until all ingredients are melted and combined. Pour into a heatproof serving jug and set aside to cool for at least 20 minutes.
To serve: place a slice of cake onto each serving plate, drizzle with orange caramel sauce and top with a scoop of vanilla ice cream.
serves 10 20 min prep recipe tip
This recipe also makes scrumptious patty cakes. Spoon into patty paper lined tins and bake in a preheated oven at 180°C for 20 minutes. Makes 24.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au