Beetroot & chocolate cake

beetroot cake cake choc dark chocolate dessert indulgent pud pudding

N/A

Cuts into 8 slices

Source

Ingredients

1 large cooked beetroot, about 175g in weight, roughly chopped

200g plain flour

100g cocoa powder

1 tbsp baking powder

250g golden caster sugar

3 eggs

2 tsp vanilla extract

200ml sunflower oil

100g dark chocolate, (not too bitter), chopped into pieces

crème fraîche or clotted cream, to serve

Method

Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.

When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.