This gorgeous bundtlette cake recipe has a secret ingredient in both the cake and the icing.
Ingredients
Method
Brush a 6-hole (200ml capacity) bundt tin with coconut oil, place upside down on a baking tray and refrigerate until coconut oil is firm. Lightly dust with cocoa powder, dusting off the excess. Set aside at room temperature.
Place the beetroot in a medium saucepan and cover with cold water. Bring to the boil, over high heat, reduce heat to medium and cook, covered, for 30 minutes, or until tender. Drain.
Preheat oven to 180C (160C fan forced). Place the beetroot in a small blender and blend until smooth. You will need ½ cup of puree. Reserve 1 teaspoon puree for icing. Set aside.
Combine the butter and sugar in the bowl of an electric mixer and beat for about 4 minutes, or until light and fluffy. Add the egg and beat until just combined. Stir in the chocolate and beetroot puree and mix to combine.
Sift the flour, cornflour and baking powder in a separate medium bowl. Dissolve the instant coffee in the milk in a small cup.
Fold the flour mixture into the butter mixture, then the coffee mixture and mix until smooth and combined
Divide the mixture evenly among the pan holes. Bake for 25 minutes or until a skewer inserted comes out clean. Cool in the pan for 10 minutes, before turning onto a wire rack to cool.
PINK ICING Combine the reserved teaspoon of beetroot puree, cream cheese and icing sugar together. Mix until smooth. Strain through a sieve into a clean bowl. Add lemon juice a little at a time until desired consistency.
Drizzle (or spoon) icing over the bundts. Refrigerate for 10 minutes, or until set.
Brushing the bundt pans with coconut oil will make sure they don’t get stuck while baking.
Bundt cakes are suitable to freeze without the icing for up to 3 months.
Adding coffee to chocolate cakes brings out the chocolatey-ness of them.
For a super smooth glaze we have sieved the icing to remove any beetroot fibres.
