Chocolate Beetroot & Black Tea Cake With Sweet Cream Cheese Icing

• For the cake
• 2-3 beets ( about 1 1/2 cup)
• 1 cup cocoa powder (or melted bittersweet chocolate)
• 1 cup sugar
• 1/4 cup black tea (or water)
• 1 cup melted butter
• 1 cup flour
• 1 1/4 teaspoons baking powder
• 5 eggs (separated)
• 1/4 teaspoon salt
• For the icing
• 1 cup icing sugar
• 1 cup plain yogurt
• 3 tablespoons cream cheese
• 1/2 teaspoon vanilla extract

1. Peel and quarter the beets. Boil for about 30 minutes. Blend the beets in a food processor (I left a few small chunks unblended for a pleasingly colourful effect).
2. Preheat oven at 350u0b0F/180u0b0C/Gas mark 4.
3. In a large bowl mix cocoa, tea and butter together until smooth. When it mixed well, add egg yolks and the blended beets.
4. In a separate bowl mix the flour, baking powder and salt.
5. In yet a third large bowl whip the egg whites until stiff. Gently fold in sugar until it combines with the egg whites. Then fold in the chocolate/beet mixture. Once combined, fold in the dry mixture until smooth.
6. Pour into a buttered pan and bake for 30-40 minutes. Test your cake by poking it with a fork. If it comes out clean, your cake is done.
7. While the cake is baking, combine your icing ingredients in a food processor and blend until smooth. Add more cream cheese to achieve a thicker consistency. Add more yogurt to achieve a runnier icing. Let your icing set in the fridge.
8. Let your cake cool. Then ice it. Then drool over what you just made.rnJoin the chocolate beetroot movement.

cake, beets, cocoa powder, sugar, black tea, butter, flour, baking powder, eggs, salt, icing sugar, plain yogurt, cream cheese, vanilla

Taken from food52.com/recipes/32767-chocolate-beetroot-black-tea-cake-with-sweet-cream-cheese-icing (may not work)