Chocolate Beetroot cake
A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!
INGREDIENTS
Batter:
- Nonstick cooking spray
- 1 cup firmly packed light or dark brown sugar
- 1/4 cup canola or vegetable oil, or trans-fat-free soft tub of margarine spread
- 1 large egg
- 2 large egg whites
- 3 ounces semisweet or bittersweet chocolate, melted and cooled
- 1/2 cup beet puree
- 1/2 cup lowfat (1%) buttermilk
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
Cream Cheese Frosting:
- 1 (8-ounce/250g) package reduced-fat cream cheese
- 3/4 cup confectioners/icing sugar
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp. pure vanilla extract
Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla. It will be very runny at this stage.
Add the flour, baking soda and salt, and beat until smooth.
Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
Refrigerate in an airtight container for up to 4 days.
By Jessica Seinfeld from Deceptively Delicious