Ingredients
Topping
- 60 gram dark chocolate
Cake mixture
- 400 g tin or cooked fresh beetroot, (sliced or whole)
- 180 g plain flour
- 1 level teaspoon bicarb soda
- 160 g oil
- 2 eggs
- 1 teaspoon vanilla essence
- 200 g sugar
- 30 g cocoa
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Break chocolate into pieces and grate 10 sec Sp 9.
Set aside
1. Drain beetroot (if using tinned) and puree 10 sec Sp 6. Scrape down sides and repeat. Pour into another bowl and set aside.
2. Put eggs, oil, sugar and vanilla essence into TM bowl (no need to wash bowl) and mix 30 sec Sp 4.
3. Add flour, cocoa and bicarb soda and mix 10 sec Sp 3. Scrape down sides of bowl.
4. Add the pureed beetroot and combine 20 sec Sp 3.
5. Pour into greased and lined 20 cm cake or loaf tin and bake 180 C for 45-55 minutes. Check that it is cooked by inserting a skewer into the centre - should come out clean.
6.Remove from the oven and let it cool in tin for about 10 mins.
7.Remove from tin and sprinkle grated chocolate topping over while still hot. This will melt and form a nice chocolate crust on top.
Topping
Cake mixture
Tip
Can ice with chocolate ganache or chocolate buttercream icing if preferred.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
made this cake today with the dark chocolate frosting from cookidoo... omg... its divine!! Will be a regular addition to the family from now on... i have never been a great cake maker, but this is so easy and i had everything in the cupboard.
Great way to use up beetroot from the garden
Lovely moist cake that is so easy to make!
I halved the amount of sugar and used olive oil. I used 'fresh' beetroot - the ones you find in the fruit and veg section that are 'vac packed' - they are cooked but don't have any of the 'extra' things like preservatives, etc. I also used Cocao not cocoa.
i agree there is a bit of that 'beetroot' taste going on for the first bite but I didn't notice it on the second bite! This cake freezes really well.
Very easy and a great way to use up beetroot at the end of the growing season. Very moist due to the oil and the beetroot puree, a bit like a rich mud cake texture. We didn't bother icing it (we rarely do ice cakes as they seem sweet enough). Will make again, thanks.
Good moist cake. Beetroot flavour is really strong in the first bite but seems to fade after that. Also only used 150g sugar and that worked well.
Made this just recently and making it agin now. So simply and so yummy. Stayed moist for a few days. Loved it☺
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