Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping
A rich and fudgy chocolate cake with beets made in a slow cooker. It's topped with a beet and vanilla flavoured cream topping that adds a subtle sweetness.
5oz(150g) cooked beetroot (reserve any juice for the topping)
½cup(115g) butter melted and allowed to cool slightly
¾cup(160g) sugar
1teaspoonvanilla extract
3eggs
1 ¼cups(140g) all-purpose flour (plain flour)
1cup(100g) unsweetened cocoa powder
2teaspoonbaking powder
½teaspoonsalt
cooking oil spray
For the beetroot vanilla topping
½cup(150g) heavy cream(double cream, whipping cream)
2teaspooncaster sugar
1tablespoonbeetroot juicereserved from cooking the beetroot, or from the packaging if using vacuum-packed
½teaspoonvanilla extract
To decorate:
Chocolate
Instructions
Line the bottom and sides of the 3.5L slow cooker insert with baking paper and spray with the cooking oil.
Puree the beetroot, then, in a large bowl, stir together the pureed beetroot, melted butter, sugar and vanilla. Add the eggs, one at a time, and stir each one in well.
In a separate bowl, stir together the flour, cocoa powder, baking powder and salt.
Pour the dry ingredients into the wet and gently stir to combine, being careful not to over-mix.
Spoon the batter into the prepared slow cooker insert. Using a wet spoon, spread the batter to the edges and level evenly.
Put the lid on the slow cooker and set to low for 2 ½ hours.
When cooked, let the cake cool slightly in the insert, then carefully remove and allow the cake to cool fully on a wire rack. Top with the beetroot vanilla topping and grated chocolate.
For the beetroot and vanilla topping
Whip the cream and sugar together until thick. Add the vanilla and beetroot juice and whip again until all combined.