How to make beetroot chocolate cake at home

How to make a flawless and delectable beetroot chocolate cake at home, it's a great cake for birthdays and special occasions.
Beetroot gives this cake a dark, earthy flavor while also reducing the sweetness of the chocolate, allowing the icing to shine.

INGREDIENTS 

• 400g butter, room temperature 
• 200g brown sugar 
• 200g caster sugar 
• 1 tbsp vanilla extract 
• 5 medium-large eggs 
• 60g cocoa powder 
• 300g plain flour
• 1 tbsp baking powder 
• 2 tbsp sour cream (preferably roasted)
• ¼ cup dark chocolate, melted and slightly cooled
• 300g cooked beetroot (preferably roasted)

 

Icing

• 1-1½ cup confectioners' sugar
• 20g melted butter 
• 1 tbsp cocoa powder
• 2 to 3 tablespoons condensed milk
• ½ cup fresh strawberries, SERVING

METHOD 

1. Preheat the oven to 170C fan-forced and grease and line a loaf pan (190C conventional).
2. In the bowl of a stand mixer, combine the butter and brown sugar. At medium speed, beat until the mixture is pale and creamy.
3. Stir in the vanilla bean paste, then add the eggs one at a time, fully integrating each one before moving on to the next.
4. Combine the cocoa and flour in a small mixing bowl, then add to the butter mixture and beat on low speed until barely combined. Mix in a pinch of salt and the baking powder for a few seconds.
5. Beat in the cooled, melted chocolate and sour cream for a few seconds.
6. Grate or blitz the beets, then fold them into the cake batter.
7. Using a spatula, smooth the top of the mixture into the loaf tin. Don't be intimidated by the thick consistency of the mixture. Cook for 45-55 minutes, then cool completely in the tin before turning out.
8. In a mixing basin, combine the icing ingredients with a fork, starting with 1 cup of the icing sugar and gradually adding the condensed milk until the icing is thick and lustrous. Spread frosting all over the cake and top with fresh strawberries.