Make the most of beetroots with this beautiful chocolate sponge cake with buttercream icing. It’s perfect as a sweet treat to impress friends and family
Prep:1 hr and 10 mins
Serves 12
For the sponges250g butter, plus extra for greasing200g dark chocolate, broken into chunks500g plain flour500g golden caster sugar2 tbsp cocoa powder1 tsp bicarbonate of soda½ tsp salt2 large eggs200g natural yogurt400g cooked beetroot in natural juices (not vinegar)4 tbsp or 2 x 28ml bottles red food colouring, optional (we used Scarlett Langdale – a natural liquid colouring will not work)
STEP 1Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining two 20cm round tins. Gently melt 125g butter and 100g chocolate together in a saucepan. Mix 250g flour, 250g sugar, 1 tbsp cocoa, ½ tsp bicarb and ¼ tsp salt in a large mixing bowl. Whizz one egg with 100g yogurt and 200g beetroot in a food processor or blender until fairly smooth. Put the kettle on.STEP 2Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.STEP 3Repeat Steps 1 and 2 to make two more sponges – or if you’re lucky enough to have four 20cm sandwich tins, you can bake in a big batch all at once.STEP 4To make the frosting, briefly beat together the cream cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving.
