250g plain flour
2tbsp dark cocoa powder
100g butter at room temperature
200g caster sugar
2 large eggs
2 medium beetroots
2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp vanilla extract
1 tsp cider vinegar
2 cake tins, one square, one round
For the frosting:
500g icing sugar
125g full fat Philadelphia
125g butter at room temperature
1 tsp vanilla extract
Freeze dried raspberry pieces
Preheat your oven to 170C. In a bowl, mix together the flour, cocoa, bicarbonate of soda and baking powder.
In a mixer, beat the butter and sugar until combined and smooth.
Finely grate the beetroots and add to the butter and sugar mixture and then add the vanilla.
Keep beating the mixture and add a couple of spoons of the flour mixture, then one egg. Repeat and then add the remaining flour mixture.
Now add the buttermilk and vinegar and mix all through.
Grease both tins, adding baking sheet to the square one as the bottom cannot be removed from it (well, at least not on mine)
Divide the batter into the two tins.
Put into the oven and bake for about 30mins or until your cake tester comes out clean.
Whilst the cakes are baking, make the icing.
Cream the butter and Philadelphia until smooth.
Spoon by spoon, add the icing sugar and again, beat until smooth.
Lastly, add the vanilla essence and give it another quick whizz.
Take your cakes out of the oven and leave to cool.
Now cut the round cake into half, add a little of the icing to the cut sides and align with two sides of the square cake.
Roughly ice the top of the whole cake and add the raspberry pieces.
That's it! The only thing left now is to invite some lovely friends to share this cake with.