Wednesday, March 27, 2013

Daring Bakers, March 2013

Much like the Daring Cooks, the Daring Bakers run a monthly challenge, getting people to try things a little differently. Ruth from Makey-Cakey was the March 2013 Daring Bakers’ challenge host. She encouraged folk to get experimental in the kitchen and sneak some hidden veggies into our baking.  I decided that this was an opportunity to bust out a beetroot chocolate cake. So I did.

Beetroot Chocolate Cake
200gm Butter
1 1/2 Cups Sugar
3 eggs
1 1/2 Cups Flour
2 tsp Baking Powder
3 small / 2 medium beetroot
1/2 cup cocoa

Prepare your beetroot.  You can boil them, steam them, roast them, whatever.  Make sure they are well cooked, and cool them enough to grate them.  Then, grate them.

Soften the butter, mix with sugar until creamy.  Add eggs, mixing well after each.  Add dry ingredients, stir to combine. Add grated beetroot, combine again.

Pour batter into a lined or greased cake tin, bake at 180c until done, about 30-35 minutes (or, it was in my oven).

Ice as you wish. I reserved a little beetroot, pureed it, and made icing with it, to get the brilliant pink colour seen here.




3 comments:

  1. Great job! The beetroot icing is a great idea to decorate the cake

    ReplyDelete
  2. Love the pink icing! What a great colour.

    ReplyDelete