Ingredients:
4 eggs (60g)
1 1/2 cups good oil (canola, olive or whatever)
2 cups caster sugar
1 splash vanilla essence
2 1/2 cups plain flour
1/2 cup cocoa powder
1 1/2 tsp salt
2 tsp bicarbonate soda
825g can beetroot, drained, rinsed and blended
Method:
Pre-heat a moderate oven (180C for conventional or 160C for fan-forced).
Mix eggs, sugar, vanilla and oil well.
Sift the dry ingredients, and with the beetroot, fold gently into the egg mix until combined.
Pour into tins and bake for about an hour.
Makes 2x23cm non-stick round cake tins
Cake is cooked when a knife inserted comes out clean and dry.
Leave cakes in tin to cool for 15 minutes then turn out on to a wire rack to cool completely.
Icing
125g cream cheese (Philadelphia easy spread is good)
40g dark chocolate, melted
1 1/2 cups sifted icing sugar
Blend the chocolate and cream cheese until smooth and consistent.
Mix in the icing sugar.
Mix should be firm but spreadable (not runny).
Cakes may be sandwiched or individual.
Serve
Best served cold from the fridge.
Cake will keep for up to 10 days if kept in an airtight container in the fridge.
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