Fork Mashable: Mash the cake with custard, cream or ice-cream
The community rehabilitation team have many talents including baking. Thank you Karen for this recipe; it’s a great way to include beetroot and it went down very well at Kate’s leaving lunch.
150g Soft butter
250g Light muscovado sugar
3 Large eggs
60g Cocoa powder
200g Self raising flour
2 tsp Baking powder
4 tbsp Milk
250g Cooked beetroot, grated
For the icing
30g Cocoa powder
3 tbsp Milk
250g Icing sugar
Lightly grease the tin and line bottom with baking parchment.
Combine all the cake ingredients, except the beetroot, in a large bowl.
Beat with a whisk until smooth and then fold in the beetroot.
Spoon the mixture into the prepared tin and bake in preheated oven at 180°C/Gas mark 4 for 45-55 mins, until the cake is well risen and shrinking away from the tin.
Remove from the tin when cooked and leave to cool completely.
Make the icing:
Melt the butter in a saucepan, add the cocoa powder and stir over the heat for 1 minute.
Add the milk and the icing sugar and stir to combine. Remove from the heat and set aside to cool and thicken.
Slice the cake in half and spread a third of the icing on the bottom half and then place the other half on top. Spread the remaining icing over the top and side of the cake to give a thin layer.