In the same mixing bowl, add the egg yolks, sugars, beetroot and oil mixture, vanilla, salt, chocolate and almond flour and mix until well combined for about a minute. Of course, you could just make it for yourself. 200gms good quality dark chocolate with 70% cocoa solids, 200gms brown sugar (muscovado or demerara), 80gms 70% chocolate, melted and then cooled, Chocolate shavings or walnuts to decorate. It’s a piece of cake and simply upload a few family recipes and select others from their handy pre-made categories, and voila! Whip all the other ingredients together for a few minutes until fluffy. Decant the batter into the loaf tin and bake for 1 hour and 10 – 20 minutes and until a sharp knife comes out clean when inserted into the cake. By hand, gently fold through the whisked egg whites. Loosely cover with tin foil to prevent over-browning if necessary. A delicious and chocolatey beetroot chocolate cake with a fluffy chocolate buttercream frosting. What does that taste like? Make the icing sugar by melting the chocolate in a double boiler and then allowing to cool to room temperature. Food24 and McCain have partnered to bring you South Africa’s first Cookbook Creator that allows you to make your own personalised printed cookbook, delivered to your door. Line a 23cm x 13 x 8cm loaf tin (aprox 1.5litre capacity) with baking paper. Ice the cake and then decorate the cake with chocolate shavings or walnuts. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes. Once you have designed and curated your own cookbook, including a custom name, you send it off to get printed in a hard copy. Serves: 12 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 teaspoon vanilla extract 180g icing sugar 1 teaspoon grated lemon zest 4 tablespoons lemon juice As oven temperatures vary, start checking the cake from about 1 hour. Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting Simply So Healthy coconut oil, baking soda, eggs, vanilla extract, unsweetened cocoa powder and 10 more Chocolate Fudge with Chocolate Frosting Chloé Delice 70% dark chocolate, unsweetened cocoa, eggs, butter, milk chocolate and 5 more Sift the flour, cocoa powder and baking powder and add it the wet batter and briefly mix until incorporated. Ice the cake and then decorate the cake with chocolate shavings or walnuts. Make the icing sugar by melting the chocolate in a double boiler and then allowing to cool to room temperature. Separate the eggs and using an electric mixer, whip the whites until stiff peaks. To make it even easier I cooked the beetroot from frozen using McCain frozen beetroot so this fast tracks the process very nicely. I’ve never heard of beetroot powder. Add flour mixture to egg mixture alternately with milk in 5 additions, beginning and ending with flour … Whip all the other ingredients together for a few minutes until fluffy. Add powdered sugar in parts and … Drain and allow to cool. This beetroot chocolate cake recipe is the recipe I developed for the Food24 Made with McCain Family Cookbook Campaign which launches today. Keywords: Beetroot, chocolate, cake, buttercream, recipe, delicious, Tag @Drizzleanddip on Instagram and hashtag it #drizzleanddiprecipes. 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