Beetroot and chocolate cake

Beetroot and chocolate cake recipe

219 ratings

See method

  • Serves 12
  • 15 mins to prepare and 45 mins to cook
  • 317 calories / serving
  • Freezable

Ingredients

  • 50g cocoa powder
  • 175g (6oz) plain flour
  • 1½tsp baking powder
  • 200g caster sugar
  • 250g cooked beetroot
  • 3 medium eggs
  • 200ml (7fl oz) sunflower oil
  • 100g (3½oz) dark chocolate, finely chopped
  • icing sugar

Each serving contains

  • Energy

    1325kj
    317kcal
    16%
  • Fat

    17g 24%
  • Saturates

    4g 19%
  • Sugars

    24g 27%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 35g Protein 4.7g Fibre 2.1g

Method

  1. Preheat the oven to Gas 4, 180°C, fan160°C, then grease and line the bottom of a 23cm (8½ - 9in) springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.
  2. Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth.
  3. Stir the wet mixture into the dry ingredients and mix in the chocolate. Pour into the tin and cook for 45 minutes or until a skewer comes out clean.
  4. Remove from the oven and set aside for 10 minutes, then turn out and leave to cool. Dust the cake with icing sugar before serving.

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