Beetroot and chocolate cake

It would be a wrong of me not to have a chocolate and beetroot recipe on here wouldn’t it. This was originally planned as brownies, but I think it makes a better cake or loaf. The original recipe is one from River Cottage, but I’ve made a few changes along the way. The chocolate is rich and disguises the beetroot, so well that my first taster was a beetroot-hater and he didn’t even notice it in there!

Beetroot cakeIngredients:

125g unsalted butter

125g dark chocolate (at least 70%)

2 eggs

125g caster sugar

75g self-raising flour

125g pre-cooked beetroot (not pickled!)

Grab a loaf or cake tin and line it with greaseproof paper. Set the oven to 180C and break the chocolate into chunks, putting it into a heatproof bowl. Cube up the butter and add it to the chocolate, then pop the bowl into the oven while it is heating up. A very efficient tip from River Cottage! Keep a careful eye on the butter and chocolate, stirring regularly, and bring it out when it is fully melted together.

melted chocolateBlitz up the cooked beetroot in a food processor, or you could grate it if you want – just remember your hands will be bright pink afterwards!

beetroot cakeAdd the beetroot to the chocolate mixture and set aside to cool down a little.

Whisk the eggs and sugar together in a large bowl, then add the chocolate and beetroot mixture and combine. Sift the flour in and add a pinch of salt. Stir together until just combined then pour into the prepared tin.

beetroot cakeBake for around 20 minutes depending on the depth of your tin. Have a feel of it and test it with a skewer. Aim for moist but not runny.

I’ve always thought a spoonful of creme fraice goes well with a rich chocolate cake like this. Whether you want to tell people that there’s beetroot in it or not, I think it’s a winner.

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