B E E T R O O T C H O C O L A T E C A K E

Many Thanks to Sally Bramwell for this recipe

(This is quite the best cake I have ever tasted. You can’t taste the beetroot it just makes the cake nice and moist.)

This cake will keep in an airtight tin for up to 3 days or up to a week in the fridge and freezes well for up to 1 month. Thaw overnight and bring up to room temperature to serve. You can also serve it as a pudding, drizzled with hot chocolate sauce and a generous scoop of vanilla ice cream.

Ingredients:
200ml corn or sunflower oil, plus extra for greasing
75g cocoa powder
180g plain flour
2tsp baking powder
250g caster sugar
250g vacuum-packed cooked beetroot in natural juice, drained
3 large eggs
1tsp vanilla extract
Icing sugar, to dust

Method:

1. Preheat the oven to 180 C/ fan 160 C/gas 4. Lightly grease a deep 20cm round cake tin. Sift the cocoa powder, flour and baking powder into a large bowl. Stir in the sugar and set aside.
2. Puree the beetroot in a food processor, then add the eggs, one at a time, mixing after each addition. Add the vanilla and oil and whizz until smooth. Make a well in the centre of the bowl of dry ingredients, add the beetroot mixture and lightly mix. Pour into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. (If the cake begins to darken too much, cover loosely with foil after 40 minutes.) It won’t rise a great deal, and the top will crack. Remove from the oven and cool in the tin for 15 minutes.
3. Remove the chocolate cake from the tin and transfer to a wire rack to cool
completely. Dust with icing sugar and serve..
I once put a chocolate icing on it which was also good but I preferred it with just a dusting of icing sugar.

Enjoy!!