Fabulous recipe for Chocolate Brownie and Beetroot Cake with pink icing and beetroot crisps

150 gr butter
¾ cups brown sugar
1 cup good quality cocoa powder
pinch of salt
5ml vanilla essence
4 medium sized beets, drizzled with olive oil and roasted in foil until soft
2 large eggs
¾ cups of flour
1 ½ cups icing sugar
2 tablespoons softened butter
5ml vanilla essence
one fresh grated beet – juices retained
one thinly sliced beet – roasted for beetroot crisps

How to
Place the butter, sugar, cocoa and salt in a microwavable dish and microwave until the butter has melted. Stir to combine the ingredients. Set aside to cool.

Add the vanilla essence and mix.

After the beets have roasted for approximately 50 minutes and cooled, gently remove the skin with a paring knife.

Place the roasted beets and eggs into your food blender and blend until smooth.

Mix the beets and eggs with the butter and cocoa mixture until incorporated.

Fold in the flour.

Transfer the batter to a prepared, round cake tin and bake for 15 – 20 minutes until just set.

Remove from oven and allow to cool.

For the icing; in an electric mixer, combine the icing sugar with butter and vanilla essence.

Slowly add some of the beet juices that have been retained by grating a fresh beet. You can add a drop or two of water to the grated beet and press it with cheesecloth to allow the juices to drain.

Mix until you have a spreadable consistency.

Lastly, add the thinly sliced beets to a baking tray and set the oven on grill. Grill these slices until crispy.

To assemble the cake; carefully place your brownie cake on a platter and spread with beautiful coloured icing.

Finish it off with roasted beet crisps and dust with confectioners sugar.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

1 votes, average: 5.00 out of 5)


Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.