Beetroot is not just for the main course. This is a rich and indulgent sponge, with a luxurious butter and cream cheese filling.
It’s made using the Artisan Stand Mixer in New Beetroot – KitchenAid Colour Of The Year. A perfect gift for Mother’s Day!
Preparation Time: 45min
Cooking Time: 30min + cooling
Serves: 10-12 (or a hungry 6!)
Equipment: KitchenAid Stand Mixer with flex edge paddle attachment; KitchenAid Artisan K400 Blender; saucepan; mixing bowl; measuring jug; 3x23cm cake tins; cooling racks; spatula
- Make the beetroot purée. Place the prepared beets in a pan with enough water to cover them by 2cm. Bring to the boil, reduce to medium-high heat and cook for 20min, or until a fork cleanly goes through. With a slotted spoon place the cooked beets in the jar of the blender. Add 60ml cooking liquid (reserving remaining liquid). Blend on Speed 2 to a smooth purée. Remove from the blender and set aside.
- Preheat oven to 176ºC. Lightly grease three 23cm cake tins and dust with cocoa powder.
- Bring the water and 250ml beet liquid to a boil. (Discard any remaining beet liquid.) Remove from heat. In a separate bowl whisk together the cocoa, espresso and beet powder, then pour in the boiling water, whisking to fully dissolve. Add 250ml beet purée and the sour cream/yogurt and whisk again until combined. Set aside.
- Put the eggs, vanilla extract and the olive oil into the measuring jug. Do not mix. Set aside.
- Attach the flex edge paddle attachment to the stand mixer. Add the sugar, flour, baking soda, and salt to the mixing bowl. Turn to Speed 2 and mix for 30secs. Reduce speed to Stir and slowly pour the beet mixture into the dry mixture. Slowly add the egg/olive oil mixture one egg at a time. Increase to Speed 2 for 10secs. Set the bowl aside.
- Melt the chocolate over hot water (not letting the bowl touch the water) or microwave in 10-sec intervals. Hand whisk the melted chocolate into the batter.
- Pour ⅓ of the batter into each of the prepared tins. Bake for 30min or until a toothpick comes out clean. Sit tins on a cooling rack for 10min before removing cakes to cool completely.
- Make the frosting. Fit the flex edge beater back onto the stand mixer. Add butter, cream cheese, vanilla extract and salt to the mixing bowl. Cream together on Speed 6 until completely combined and nicely whipped, about 3-4min. Reduce to Stir, add the beet powder and ⅓ of the icing sugar. Increase to Speed 4 to incorporate. Repeat twice to mix in all the icing sugar, then whip on Speed 4 for 60secs.
- When the cakes have completely cooled, place one on a plate or cake stand. With a spatula, spread over a layer of frosting. Add another cake, frosting, then last cake. Top with frosting, a dusting of beet powder and cherries. Chill to set the frosting before serving.