Ruby Red's Chocolate Cake
Search results for Ruby Red's Chocolate Cake
Ingredients
What you need
300g butter, softened
2 cups caster sugar
2 teaspoons vanilla
5 eggs, lightly beaten
2 cups SR flour
¾ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup milk
1 large ( 250g) beetroot, grated
250g unsalted butter, softened
1 cup icing sugar
¼ cup CADBURY Bournville Cocoa, extra
2 teaspoons milk
300g butter, softened
2 cups caster sugar
2 teaspoons vanilla
5 eggs, lightly beaten
2 cups SR flour
¾ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup milk
1 large ( 250g) beetroot, grated
250g unsalted butter, softened
1 cup icing sugar
¼ cup CADBURY Bournville Cocoa, extra
2 teaspoons milk
Ruby Red’s Chocolate Cake
Search results for Ruby Red’s Chocolate CakeIngredients
What you need
300g butter, softened
2 cups caster sugar
2 teaspoons vanilla
5 eggs, lightly beaten
2 cups SR flour
¾ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup milk
1 large ( 250g) beetroot, grated
250g unsalted butter, softened
1 cup icing sugar
¼ cup CADBURY Bournville Cocoa, extra
2 teaspoons milk
300g butter, softened
2 cups caster sugar
2 teaspoons vanilla
5 eggs, lightly beaten
2 cups SR flour
¾ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup milk
1 large ( 250g) beetroot, grated
250g unsalted butter, softened
1 cup icing sugar
¼ cup CADBURY Bournville Cocoa, extra
2 teaspoons milk
Ruby Red's Chocolate Cake is lovely and moist and has an intriguing spicy flavour. It's beautiful with a cup of tea!
Method
1. CREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Fold through the sifted flour, cocoa and spices and the milk and stir until combined then stir in the beetroot. Spoon the mixture into a greased and base lined 28cm cake pan.
2. BAKE in a moderate oven 180°C for 70-80 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.
3. CREAM the unsalted butter until light and fluffy. Add the sifted icing sugar and cocoa and the milk and beat again until combined. Spread over the top of the cake, slice and serve.
2. BAKE in a moderate oven 180°C for 70-80 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.
3. CREAM the unsalted butter until light and fluffy. Add the sifted icing sugar and cocoa and the milk and beat again until combined. Spread over the top of the cake, slice and serve.
