Chocolate Beetroot Cake recipe

Gingham_Ribbon

Wow! If you've not made this yet, what are you waiting for?!

I used the sunflower oil in the end but used a little less, and a bit less sugar too. DS helped make it so we're a bit pink but they are delicious. It made 12 ordinary muffins and 12 mini ones.

I cooked enough beetroot to make more next week. Does anyone know how best to freeze it? Should I make the wet mix and freeze that, or just freeze the beetroot on its own? Can the whole mix be frozen? Should I make another batch and freeze them like that? (I'm taking my parents out for a picnic and want to get it right.):o

Thanks.

Queenie

Gingham_Ribbon wrote:

Wow! If you've not made this yet, what are you waiting for?! .

:rotfl: :T :rotfl: :T :rotfl: :T

Bless ya heart!!! :T :T :T

Freeze it? You mean ... you have leftovers? :eek: (Weirdo!)

Gingham_Ribbon

Queenie wrote:

:rotfl: :T :rotfl: :T :rotfl: :T

Bless ya heart!!! :T :T :T

Freeze it? You mean ... you have leftovers? :eek: (Weirdo!)

LOL THIS batch will have no trouble disappearing. But there's left over beetroot to make another batch. :rotfl:

researcher

I'm not certain about freezing beetroot - but if I needed too I think I'd liquidise it first and then freeze.

I've tried all the following - all successful.

• Used icing sugar
• Used granulated sugar
• Used less sugar
• Used less coco powder and added grated chocolate (70% Coco butter)
• Used an extra beetroot
• Grated orange rind into mix

And I always cook it in a swiss roll tin - so it's more like a Brownie, and moist and gooey. (And I adjust the cooking time - checking from 20 mins).

This is a recipe that you can mess around with a lot and still it'll be good!

soba

I want to make the beetroot cake today, but, as always I'm one ingredient missing. I've got no corn oil in the house, but I have got either veg oil or sunflower oil in the cupboard. Do you think I could use either of those as a substitute?

squeaky

Hi soba

I've added your question onto the recipe thread itself to keep things all in one place.

And yes, I've used ordinary veg oil with no problems

Seakay

rach wrote:

i have had 2 friends over for a few days and made the cake on thurs - there's not much left now!!! ;D we all really liked it though i think i would put less oil in last time as its quite greasy. my friend's a chef and she said to start by putting 3/4 of the recepie amount in and going from there. also thought i might try it as a bit of a tray bake rather than a round cake.

I don't know if this has any basis in fact, but I always find corn oil to be especially thick and therefore greasy. Perhaps if you used a lighter oil eg sunflower, rapeseed, groundnut/peanut?

soba

Really, really sorry but don't have time to read through the whole thread. Is it possible to freeze the chocolate beetroot cake, if by any chance there's some left by tonight?

Also a little tip for you. Always remember to add your sugar to the mix, otherwise it will turn out like mine did last week - not very nice and not recommended!!!

Pink.

Hi soba,

Yes it freezes well. I sliced it and wrapped it in individual portions so I could lift them out one at a time for lunch boxes.

Pink

soba

Thanks Pink-winged, I like the luch box idea.