Chocolate Beetroot Cake

Instructions

Make the cakes

1. Preheat oven to 180C / 350F. Line two 8" round baking tins with parchment paper.
2. In a bowl combine the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt). Set aside.
3. In a large mixing bowl, combine the wet ingredients (butter, brown sugar, granulated sugar, eggs, vanilla, beetroot). Whisk on medium speed until combined in a smooth, lump-free batter.
4. Fold in the dry ingredients, adding milk as needed to get a smooth, free flowing batter.
5. Divide the batter between the prepared baking tins.
6. Bake in the preheated oven at 180C / 350F for 30 minutes, or until a skewer inserted into the middle comes clean.
7. Cool the cakes on a wire rack completely before removing them from the tins.

Make the frosting

1. Melt the chocolate and let cool. Set aside.
2. In a mixing bowl, cream the butter with an electric whisk for 3 minutes on medium speed until smooth and fluffy. Add the milk and whisk again for a few seconds.
3. Pour in the melted, cooled chocolate and continue whisking on medium speed for 3 minutes. Add in the vanilla
4. Add the sifted icing sugar and continue whisking on low speed until the frosting is fluffy, soft and smooth. You should see the whisk make stiff patterns on the frosting while whisking.

Assemble

1. Trim the tops of the two cakes so that they sit on top of each other flat.
2. Place four strips of wax/parchment paper on the cake stand and place one of the two cakes on it.
3. Spread 1/3rd of the frosting on top of the cake.
4. Place the second cake (trimmed side down) on top of the first and press down.
5. Use a small spatula or spoon to spread the remaining frosting on the sides and the top. It helps if you do this in two steps, refrigerating once in between.
6. Chill the cake before serving. Keeps well refrigerated for a week.