One of the things I greatly look forward to in Autumn is the abundant availability of beet. To be honest, Sydney is a city where you could buy pretty much any fruit or vegetable round the year (maybe costly though), but there is something about beets that I associate with winters as a child. I loved beets since I was little. However, my kids don’t. Unless its hidden inside a beet cake or turned into a relish, served in a delicious burger. A few years ago, I wouldn’t even tell them there were beets in the cake and they would go for it as they would go for any chocolate cake. Now even though they know it, they really don’t mind. The great thing about a beet and chocolate cake is that you don’t taste the beets if you use a good dutch processed cocoa powder. And the cake benefits from the texture and nutrition of the beets.
The cake is very simple to put together and uses a bit of dark chocolate as well as cocoa powder to give it that chocolately taste. What I like the most is that you don’t have to melt the chocolate separately. I’m always happy with recipes that don’t need too many dishes and pans Typically most beet cakes will have a no-brainer chocolate frosting. I wanted to do things differently so I’ve used a vanilla buttercream to frost it. Chocolate-Vanilla classic combination! I’ve used a teeny-tiny juice from my cooked beets to tint the buttercream into that gorgeous pink colour. You’re of course free to u...