The Rose Family's Beetroot Chocolate Cake

1. 1

   Peel the beetroot and either julienne or finely grate it.

2. 2

   Pat away any excess liquid with a paper towel.

3. 3

   Sift together the dry ingredients.

4. 4

   Beat the egg, add it to the granulated sugar, and whisk the mixture together until the mixture becomes pale and fluffy.

5. 5

   Then pour in the vegetable oil, lemon zest, and lemon juice in that order.

6. 6

   Mix the beetroot into the mixture from Step 2.

7. 7

   Lastly, mix in the dry ingredients, and pour the batter into a tin that has been lightly greased with butter.

8. 8

   Bake the cake for 30 minutes in an oven preheated to 180C.

9. 9

   Pierce the baked cake with a skewer, and if the skewer comes out clean, it's ready.

10. 10

    I recommend icing it with this Cream Cheese Frostingonce the cake has cooled.

11. 11

    You could either sandwich 2 slices of this cake together with the above frosting, or make a simple icing from equal parts cream cheese and butter with a little powdered sugar to sweeten.

* Per serving · 4 servings · Values may vary.