Sam's Red Velvet Chocolate Cake

1. Place the frozen McCain Diced Beetroot in a microwaveable container with the water and microwave on high for 8 minutes.
2. Drain and allow to cool.
3. Heat the chocolate in a double boiler then leave to cool.
4. Preheat the oven to 180°C.
5. Blend the beetroot and oil in a food processor until smooth.
6. (It’s fine if there are still a few very small chunks.)
7. Using an electric mixer, whip the egg whites until stiff peaks form. Remove from the bowl and set aside.
8. Add the egg yolks, sugar, beetroot and oil mixture, vanilla,
9. salt, melted chocolate and almond flour to the same bowl. Mix for about a minute, until well-combined.
10. Sift the flour, cocoa powder and baking powder together, then add the dry ingredients to the wet batter. Mix briefly until incorporated.
11. Gently fold through the whisked egg whites.
12. Grease a Bundt tin with non-stick spray. Decant the batter into the baking tin and bake for 70 – 80 minutes, or until a sharp knife comes out clean when inserted into the cake.
13. If necessary, loosely cover with tin foil to prevent from over-browning.
14. Allow to cool in the tin for 10 minutes before removing to cool completely.
15. Make the buttercream icing by melting the chocolate in a double boiler and then allowing to cool to room temperature.
16. Whip the melted chocolate together with the other ingredients for a few minutes until fluffy.
17. Ice the cake and decorate with chocolate shavings and a dusting of powdered beetroot. 

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Diced Beetroot #red velvet #chocolate #cake #bake 

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