A single-layer chocolate beetroot allspice cake topped with cream cheese frosting. No electric mixer is required! Just two bowls and a whisk!
Prep Time40 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Servings: 18-inch cake
Author: Famidha Ashraf
INGREDIENTS
For the Beet Puree
1beetrootsmall-sized
waterto boil
Dry ingredients
1cupall-purpose flour
¾cupsugar
¼cupcocoa powder
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonallspice powder
a pinch of salt
Wet items
1large eggroom temperature
2tablespoonscooking oil
½teaspoonvanilla essence
¼cuplaban (buttermilk)
¼cupbeet puree
¼cuphot water
Cream Cheese Frosting
50gramscream cheese(3 cubes), room temperature
14grams butter (1 tbsp), softened
⅔ cup icing sugar (powdered sugar)
¼teaspoonvanilla essence
INSTRUCTIONS
Prepare the beet puree
Trim the roots and wash the beetroot off any dirt.
1 beetroot
Add to a pot of water and let it boil until you can pass a knife through it easily.
water
Remove the beetroot and discard the water.
Peel the skin with a peeler and grate it using the tiny hole side (you will need ¼ cup)
Prepare the batter and bake the cake
Preheat the oven to 170℃.
Line an 8-inch round cake pan with baking paper.
Whisk the dry ingredients in a large bowl.
1 cup all-purpose flour, ¾ cup sugar, ¼ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon allspice powder, a pinch of salt
Whisk the wet ingredients (not the hot water) in another medium bowl.
1 large egg, 2 tablespoons cooking oil, ½ teaspoon vanilla essence, ¼ cup laban (buttermilk), ¼ cup beet puree
Add the wet mixture to the dry and whisk while gradually adding the hot water. Whisk until everything is incorporated.
¼ cup hot water
Pour the batter into the lined cake pan and tap the pan to level the batter.
Bake for 25 to 30 minutes or until the toothpick comes out clean.
Prepare the Cream Cheese Frosting
Use a hand whisk to whisk together the butter, cream cheese and vanilla essence.
Add the powdered sugar and continue to whisk until everything is incorporated without any visible lumps.
⅔ cup icing sugar
Cover with cling wrap and refrigerate for at least an hour before using.
Frost the cake
Use a bread knife to level the cake top (I removed the dome shape and used it to make cake pops that I placed back on top of the frosted cake)
If you have any sugar syrup in hand, then drizzle it over the cake. This is optional but will help keep the cake moist for longer if you plan to store it.
Spread the frosting evenly over the cake.
Serve and refrigerate any leftover frosted cake covered completely to prevent it from drying out.