Double Chocolate & Beetroot Cake

Credit: KitchenAid

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

  1. 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.
  2. Preheat oven to 176ºC.  Lightly grease three 23cm cake tins and dust with cocoa powder.
  3. 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.
  4. Put the eggs, vanilla extract and the olive oil into the measuring jug. Do not mix. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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