Dessert Recipes

Choc-Beetroot Red Devil Sheet Cake

November 18, 2021

Yield
Serves 20
Prep Time
30mins
Cook Time
100mins
Difficulty Level
3 / 5

This glorious chocolate and beetroot cake makes a statement like no other. With springy chocolate crumb slathered with indulgent cream cheese frosting, the beets become the star of the show, dipped in thick syrup for a shimmering and almost sinful glaze that offers this “red devil” cake its identity.

Ingredients

CANDIED BEETROOT

CREAM CHEESE FROSTING

Steps

01.

Make candied beetroot. Place sugar, glucose and 2 cups (500 ml) water in a heavy-based saucepan; bring to the boil. Add sliced beetroot; cook over low heat for 40 mins or until beetroot is translucent (lift a piece from thick syrup using tongs to check if it is translucent); keep checking the heat as you may need to increase it as syrup thickens. Using tongs, transfer beetroot to wire racks to cool. Simmer remaining liquid over low heat for 5 mins or until reduced and syrupy. Cool.

02.

Preheat oven to 180 C. Grease a 25 cm x 37 cm rectangular slice pan; line base and long sides with baking paper.

03.

Grate beetroot coarsely; you will need 2½ cups. Place beetroot in a food processor with buttermilk, oil and vinegar; process until as smooth as possible.

04.

Beat butter and sugar with an electric mixer until light and fluffy. With motor operating, add one egg at a time, beating well after each addition. Beat in vanilla.

05.

Sift flour, cocoa powder, soda and salt into a medium bowl. Add dry ingredients to butter mixture, alternating with buttermilk mixture, beating on low speed until well combined; do not over-beat. Spread batter in pan.

06.

Bake cake for 25 mins or until a skewer inserted in the centre comes out clean. Leave cake in pan for 5 mins; transfer to a wire rack to cool completely.

07.

Meanwhile, make cream-cheese frosting. Beat butter and cream cheese with an electric mixer until light and fluffy. Beat in sugar and vanilla. Cover; refrigerate until required.

08.

Spread frosting over top of cake, creating a swirled effect. Top with candied beetroot and drizzle with a little syrup.

Photo: bauersyndication.com.au