Don’t be put off by the addition of beetroot to this chocolate cake! The beetroot gives the cake a wonderful rich and gooey texture. Served warm with little chocolate sauce this makes a decadent dessert. Alternatively it makes a delicious cake, ideal with a cuppa.
- 23cm Springform cake tin
- Large Mixing Bowl
- Food Processor
- Wooden Spoon
- 50 grams Cocoa Powder
- 175 grams Self Raising Flour
- 1 tsp Baking Powder
- 200 grams Golden Caster Sugar
- 250 grams Cooked Beetroot
- 3 Eggs
- 200 ml Sunflower Oil
- 100 grams Dark Chocolate Chips
- Icing Sugar (to serve)
- Preheat oven to 180°C.
- Grease and line the springform tin.
- Sieve the flour, cocoa and baking powder into a large mixing bowl. Add sugar and stir to combine.
- In a food processor blend the beetroot, eggs and sunflower oil until smooth.
- Stir the beetroot mixture into the flour mixture and then fold in the chocolate chips.
- Pour the mixture into the prepared tin and smooth the top.
- Place in the oven and cook for 45 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Remove from the oven and cool. Dust with icing sugar before serving.
The best kind of beetroot for this recipe is the one that comes in the vacuum packs. You can find it in the vegetable section of most supermarkets. Just make sure it is plain and not the pickled variety! Alternatively you could use raw beetroot that has been either roasted or boiled till soft.
