Serves: 8
Ingredients
- 250 g Beetroot, plain cooked (vacuum packed), drained
- 200 g Quality dark chocolate
- 200 g Plain flour
- 200 g Butter, unsalted, melted
- 100 g Dark Brown Sugar
- 100 g Caster Sugar
- 3 pieces Large eggs
- 2 tbsp Cocoa powder
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- Icing sugar, for dusting
Method
- Pre heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.
- Chop the beetroot into quarters and puree in a food processor.
- Break the chocolate into small pieces and put to one side – some larger pieces will give the cake a great texture.
- Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.
- Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
- Dust lightly with icing sugar and serve in wedges. For dessert, this cake is great with a little crème fraiche on the side.
For a beetroot and chocolate cake using oil instead of butter, visit the Cooking & Recipes section of www.lovebeetroot.co.uk, click the link to the recipe search section and search for chocolate cake.
