I know, I know, this makes me a terrible Australian.
I'm glad I did try it - the beetroot adds a wonderfully moist texture and can't be tasted at all. How convenient! The icing is a vanilla-chocolate buttercream that is coloured with rose food colouring which was softened with the brown colour of the cocoa powder, you could, however, use the beetroot juice to colour it.
Chocolate Beetroot Cake
adapted from bestrecipes.com
1 cup butter, melted
1 cup sugar
1¼ cups plain flour
¼ cup cocoa
1 teaspoon bicarbonate of soda
1 teaspoon vanilla
1 cup tinned beetroot puree, drained and juice reserved
1. Whisk together melted butter, sugar and egg.
2. Sift together dry ingredients.
3. Mix all ingredients together with beetroot puree until smooth.
4. Line a round tin with baking paper.
5. Bake at 170°C for 50 - 60 minutes. If you choose to make separate layers reduce the cooking time by 20 or so minutes. Keep an eye on them!
1 cup softened butter
4 cups icing sugar
2-4 tbs of cocoa powder
Food colouring/beetroot juice
1. In a large bowl beat the butter, milk, and 1 cup of icing sugar.
2. Gradually add the remaining icing sugar until it reaches a smooth but firm consistency. It should hold its shape.
3. Add the colouring and cocoa powder until it has reached the desired colour and taste.
If you're doing layers I've found that it is often hard to get an even layer of icing if you're working with a moist cake that struggles to hold its shape. You can tear it if you're not careful. Piping the icing is the easiest way of solving that problem! It will be even and consistent.
If you're not quick you'll be fighting over the last slice!