This cake is delicious, easy, keeps well, and best of all, you can eat loads without feeling like you’ve just gorged on chocolate.
Chocolate Beetroot Cake
75g cocoa powder or powdered drinking chocolate
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot
3 large eggs
200ml sunflower oil
1 tsp vanilla extract
icing sugar, for dusting (walnuts go quite nicely in or on top of the cake too)
Heat the oven to 180c/gas mark 4 and lightly butter a 20cm/8″ cake tin. Sift the coca powder, flour and baking powder into a bowl then mix in the sugar. Set these dry ingredients aside. Puree the beetroot in a food processor. Add the eggs one at a time, then the vanilla and oil, and whizz until smooth.
Make a well in the centre of the dry ingredients, then add the beetroot mixture and mix lightly. Pour the mixture into the prepared cake tin.
Bake for 50-60 mins, or until a skewer comes out clean (cover with a loose sheet of foil if it starts to brown by about 30 mins). This cake will not rise a great deal, and the top will crack. (In a muffin tray they take 15-30 mins).
It goes very well with fondant icing. It is moist, but also pretty crumbly, so watch out for squashed cake on the floor 🙂
No photos, as I haven’t got a cake on me at the moment! Imagine something rich, and brown.
Recipe courtesy of a newspaper several years ago… I’m sorry I have no idea which one, but if this is your recipe please tell me!