Chocolate beetroot cake

Why shouldn’t beetroot in baking be appreciated just as much as carrots or pumpkin? Let’s bake a wonderful, intensely chocolatey, rich and moist cake with purée made from cooked beetroot! No one will guess what mysterious ingredient is hiding inside, and the cake will stay moist and fresh for a long time :). I highly recommend serving it with a delicious chocolate glaze!

Ingredients for chocolate beetroot cake:

• 175 g plain flour
• 50 g cocoa powder
• 1½ tsp baking powder
• 200 g caster sugar
• 250 g cooked beetroot, blended to a smooth purée
• 3 large eggs
• 200 g sunflower or rapeseed oil
• 100 g dark or milk chocolate, very finely chopped

All ingredients should be at room temperature.

In a food processor (or using a blender), blend the cooked beetroot, eggs and oil until smooth. Add the sugar and mix well. Sift the flour, cocoa powder and baking powder directly into the mixture. Whisk with a balloon whisk just until combined. Add the finely chopped chocolate and mix through.

Line the base of a 23 cm springform tin with baking paper, leaving the sides unlined. Pour in the batter and level the surface.

Bake at 170°C for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Spread the slightly thickened chocolate glaze over the top.

Ingredients for the chocolate glaze:

• 50 g dark chocolate, chopped
• 50 ml double cream
• 1 tsp golden syrup or honey

Place the double cream and golden syrup or honey in a saucepan and heat until almost boiling. Remove from the heat immediately. Add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy, passing it through a sieve if necessary. Leave to thicken slightly.

Enjoy!

Recipe source: realfood.tesco.com.