Beetroot is an incredibly versatile vegetable and can be used right across the menu as you can see in my Beetroot Recipe Collection.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: Serves 8 generous slices
- 250g/8 oz plain cooked beetroot, drained & pureed*
- 200g/7 oz quality dark chocolate (70% cocoa)
- 200g/ 7oz plain flour
- 200g/ 7oz unsalted butter, melted
- 100g/ 4 oz dark brown sugar
- 100g/ 4 oz caster sugar
- 3 large eggs
- 2tbsp cocoa powder
- 2tsp baking powder
- 1tsp vanilla extract
- Icing sugar for dusting
- Creme Fraiche or Clotted Cream if serving as a dessert
- Pre heat the oven to 180˚C/350°F/Gas Mark 4. Grease and line a 23cm / 9 inch loose bottomed cake tin and put to one side.
- Break the dark chocolate into pieces and put into a food processor. Blitz the chocolate until crumbed but not totally powder, (you want rubble not dust) don't worry about the larger pieces, these will give the cake a great texture when cooked.
- Add the pureed beetroot to the chocolate in the food processor and lightly blend together. Finally, add all the remaining ingredients to the processor and whizz together until they are all well mixed. Pour the cake mixture into the prepared cake tin and lightly level out the surface with a palette knife or a spatula.
- Bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little but don't worry, this adds to the character of the cake. Remove the cake from the oven then allow the cake to cool in the tin for a few minutes before removing and placing it onto a cooling rack.
- Once cooled, dust the cake lightly with icing sugar and serve in generous-sized wedges with a cup of tea or for dessert, this cake is great with a little crème fraiche on the side.
This recipe is based on a recipe from Love Beetroot where you will fond many more facts, recipes and information about this wonderful vegetable.