Beetroot & Chocolate Cake with Crème Fraiche Frosting | Florette Salad

Prep
15 mins

Cooking
45 mins

Serves 6

Beetroot

Ingredients

Serves: 6

• 100g Florette Beetroot
• 135g plain flour
• 65g cocoa powder
• 1 tsp baking powder
• 165g caster sugar
• 2 eggs
• 65g butter
• 65ml sunflower oil
• 65g dark chocolate, at least 55%

Crème Fraiche Frosting
• 35ml crème fraiche
• 35g butter
• 135g icing sugar
• 1/2tsp vanilla extract

Method

Place the Florette steamed beetroot into a food processor and blitz until finely chopped.
Add the flour, cocoa, baking powder and sugar, and blitz until fully incorporated.
Add the eggs and blitz again.
Melt the chocolate and butter in the microwave or over a pan of boiling water.
Slowly add the melted chocolate and butter and then slowly add the oil.
Pour the mixture into a lined or buttered and floured non-stick loaf tin.
Bake in a medium hot oven set at 180ºC and bake for 40 min or until a skewer comes out clean when inserted.
Cool in the tin for 5 minutes before turning the cake out onto a cooling rack to cool fully before icing.
To make the frosting, place the butter and sugar into a food mixer and blend until light and fluffy.
Add the crème fraiche and vanilla and gently fold in.
Spread the frosting over the cake.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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