Beetroot & Chocolate Cake
Delicious rich and moreish chocolate cake with the sweet earthy flavour of beetroot. A great way to use up any beets you have.
Ingredients:
- 250g cooked beetroot, pureed
- 200g plain flour
- 100g cocoa powder
- 1½ tsp baking powder
- 250g caster sugar
- 3 large eggs
- 200ml sunflower oil
- 1 tsp vanilla extract
- A pinch of salt
Method:
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Prepare the Beetroot: If using fresh beetroot, boil until tender, then peel and puree until smooth.
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Preheat the Oven: Set your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 23cm round cake tin.
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Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
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Combine Wet Ingredients: In another bowl, whisk the sugar and eggs until pale and fluffy. Gradually add the oil, followed by the vanilla extract and beetroot puree, mixing well after each addition.
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Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
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Bake: Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
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Cool: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Optional: Dust with icing sugar or top with a rich chocolate ganache for an extra indulgence.
