• Serves 12
  • 2 hours
  • Difficulty Easy
  • 9 Ingredients


Ingredients (serves 12)

  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 2 teaspoons vanilla essence
  • 1/2 cup cocoa
  • 2 1/2 cups plain flour
  • 2 teaspoons salt
  • 2 teaspoons bi-carb soda
  • large tin beetroot (drained)


  1. In a food processor, beat eggs well and gradually add oil. Slowly beat in sugar and vanilla essence. Transfer mixture to a large bowl.
  2. Sift cocoa, plain flour, salt and bi-carb soda together, then gently fold into egg mixture.
  3. Blend or whizz well-drained beetroot, then fold through egg and flour mixture, ensuring it is really well combined.
  4. Grease and line two 9" round cake tins. Divide cake mixture between two tins equally, smoothing top of cakes. Bake for 1 - 1 1/2 hours at 150 degrees C. Test with a skewer to ensure cakes are cooked in the middle.
  5. Cool cakes in tins for 15 minutes, before turning onto wire racks to cool completely before icing.
  6. ICING: Either ½ cup peanut butter/1 cup butter/3 cups icing sugar OR 125 gm cream cheese/100gm melted chocolate/3 cups icing sugar OR icing of your choice. Sandwich cakes together with icing and also ice the top of cakes.

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