Chocolate beetroot cake

  • Total Time

    1h 5m
    • Prep Time

      20m
    • Bake Time

      45m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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Beetroot gives a lovely moist texture and a hint of earthiness to this rich, indulgent cake. Top with a rich ganache to finish and serve with cream.

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line the base of a 23cm (9") round, deep cake tin with baking parchment.

  2. Drain and dry the beetroot, then chop roughly and place in a food processor. Blend until smooth, add the eggs, oil and sugar and blend again until smooth.

  3. Add the remaining cake ingredients and blend until well mixed.

  4. Spread mixture in the cake tin and bake for 45-50 minutes or until a skewer comes out cleanly. Allow to cool for 10 mins then turn the cake out and allow to cool completely.

  5. To make the ganache, pour the carton of double cream into a pan, add the golden caster sugar, and heat until it is about to boil.

  6. Take off the heat and pour it over the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow too cool until it is thick enough to pour over the cake. Allow to set and serve in slices with cream if liked.

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