Recipe: Chocolate cake with hidden veggies

Chocolate Beetroot Brownie

Chocolate beetroot cake cooking times

Dense and delicious, this chocolate beetroot cake is the perfect recipe for the whole family. Rich cocoa pairs beautifully with the sweetness of beetroot for a yummy nut-free cake that wins the approval of kids, adults and the lunch box.

Let’s get baking.

Ingredients

  • 2 large beetroot (400g), peeled
  • 1 cup (250ml) buttermilk
  • 1⁄4 cup (60ml) vegetable oil
  • 11⁄2 tbsp apple cider vinegar
  • 125g butter
  • 11⁄2 cups (330g) caster sugar
  • 2 eggs
  • 2 tsp vanilla bean paste
  • 21⁄2 cups (375g) plain flour
  • 1⁄4 cup (30g) Dutch-processed cocoa powder
  • 11⁄2 tsp bicarbonate of soda
  • 1 tsp fine sea salt

Method

STEP ONE: Preheat oven to 180°C/160°C fan-forced. Grease a
25cm x 37cm slice pan; line with baking paper, extending paper 5cm over long sides.

STEP TWO: Grate beetroot; you need 21⁄2 cups grated beetroot. Transfer to a food processor and add buttermilk, oil and vinegar; process until as smooth as possible.

STEP THREE: Meanwhile, beat butter and sugar with an electric mixer until smooth and pale; add one egg at a time, beating well after each addition. With motor operating, add vanilla.

STEP FOUR: Fold in beetroot mixture to combine. Sift our, cocoa powder, soda and salt into a clean bowl. Add sifted dry ingredients to the beetroot and butter mixture until just incorporated; do not over-mix.

STEP FIVE: Spoon batter into slice pan; bake for 30 minutes or until a skewer comes out clean when inserted in the centre. Stand cake in pan for 5 minutes; transfer to a wire rack to cool completely. Cut cake into 18 pieces.

Top tip!

Cake can be made up to 5 days in advance and stored in an airtight container, or wrap pieces individually in plastic wrap and freeze for up to 3 months.


Women's Weekly Lunch Box BookRecipes extracted from:
The Australian Women’s Weekly
LUNCH BOX book
(Bauer Books, $24.99)

Available where all good books
are sold and AWW Cook Books

 

 

 

 

 

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