Delicious eaten with crème fraîche. The beetroot makes the cake dark and moist – but it is subtle in flavour, with the taste of chocolate still dominating
24 AUGUST 2011
Ingredients (Makes 1, serves 8)
200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces
250g/9oz cooked beetroot (not in vinegar) drained and puréed
200g/7oz plain flour
200g/7oz unsalted butter, melted
100g/4oz dark brown sugar
100g/4oz caster sugar
3 large eggs
2 tbsp cocoa powder
2 tsp baking powder
1 tsp vanilla extract
Icing sugar, for dusting
Preheat the oven to 180˚C, 350°F, Gas 4 and grease and line a 23cm/12in loose-bottomed cake tin.
Whizz the chocolate pieces in a blender until crumbled but still containing small chunks for texture. Add the beetroot purée and whizz again, followed by the remaining ingredients except the icing sugar. Whizz until well mixed.
Pour the mixture into the prepared tin and smooth the top with a palette knife.
Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes before removing to a wire rack.
Once cool, dust lightly with icing sugar and serve.