chocolate beetroot cake
rating:
I am not a fan of beetroot (this is an understatement), but when Riverford sent us some in our veg box, I didn't want them to go to waste. This cake was surprisingly nice - lovely dense texture. I forgot the vanilla essence, but I don't think it mattered. And it hardly tasted of beetroot *at all* :)
Preparation Time: 15 mins
Cooking Time: 40 mins
75g cocoa powder or powdered drinking chocolate
180g plain flour
2 tsp baking powder
225g caster sugar
250g cooked beetroot
3 large eggs
200ml sunflower oil
1 teaspoon vanilla extract
Icing sugar for dusting
Preheat the oven to 180˚C / 335˚F / Gas 4. Sift the cocoa powder, flour and baking powder into a bowl.
Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.
Cool on a wire rack and dust with icing sugar to serve.
This cake can be sliced lengthways and spread with an even layering of crème fraiche and chocolate ganache.
Anything with chocolate is going to make me take a second look. The cake looks really yummy and moist. I don't like beetroot but I might eat it if it's wearing a chocolate cake ;)