With limited internet access on this trip, I'm becoming quite intimate with the May Issue of Recipes+ which I bought before leaving home. This issue has a recipe for Chocolate Beetroot Cake with Fudge Frosting. The recipe calls for fresh, boiled beetroot. I'm in the Pilbara, and the supermarkets I find myself relying on up here are lucky to have two different types of fresh fruit, let alone fresh beetroot so I went for the canned variety. I also substituted white self-raising flour with wholemeal because using white flour in anything makes me squeamish these days. I really have become a health conscious hippy. If I wasn't saving my last little bit of wholemeal spelt four for another batch of Breakfast Muffins, I might have even used that. Other than those two amendments, I kept the ingredient list the same as the original. The method however, I completely made up. Without an electric mixer I had to ad lib, so here is my method.
450g tin whole baby beets, drained and grated
1 cup packed brown sugar
2 eggs at room temp (or at 35C as the case was)
1 3/4 cups wholemeal SR flour
1/3 cup cocoa powder, sifted
1/3 cup milk
100g dark chocolate, chopped
- Preheat oven to 180C (160C fan forced) and line a 12 hole muffin tray with paper cases, plus a 12 hole mini muffin tray (this mix makes a lot of cupcakes).
- Melt butter and chocolate in small saucepan.
- Combine sugar, flour and cocoa in a large bowl.
- Add milk, melted butter mixture and beetroot and mix as hard as your arm allows with a wooden spoon until combined. The batter will be fairly thick, something like a brownie batter.
- Spoon into paper cases and bake for 20-25 mins or until they spring back lightly when touched.
3 cups icing sugar
2 tbsp cocoa powder
80g dark chocolate
1/3 cup milk
- Sift sugar and cocoa into a medium bowl.
- Put butter, chocolate and milk in a small saucepan and heat gently until melted and combined.
- Stir chocolate mixture into dry ingredients until smooth. I used a whisk to eliminate any clumping of my not-very-well-sifted icing sugar.
- Refrigerate for half an hour or so to set a little.
- Spread on cupcakes.