Beetroot & Chocolate Cake
8
1 hour 15 minutes
There’s something wonderfully nostalgic about the pairing of beetroot and chocolate. Once a clever wartime trick to make precious cocoa stretch further, it’s now one of our favourite ways to create a cake that’s unbelievably light, moist and fluffy. The beetroot works its quiet magic in the background, adding depth, sweetness and that gorgeous soft crumb you only get from this classic duo.
Method
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1
Preheat the oven to 160°C.
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2
Grease a 7 inch/18cm cake tin with butter and line with greaseproof paper.
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3
Sift the cocoa powder, flour, baking powder and salt into a large mixing bowl and mix in the sugar. Add the rest of the ingredients and mix well. Pour the cake mix into the tin.
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4
Bake for 1 hour, until a skewer comes out clean. It will be fairly moist and fudgy in the middle. Allow to cool for a few minutes in the tin and then turn out onto a rack to cool.
Ingredients
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30g cocoa powder
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115g plain flour
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1½ teaspoons baking powder
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Pinch of salt
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150g caster sugar
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210ml Mellow Yellow Rapeseed Oil
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1 tsp vanilla extract
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3 eggs, beaten
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200g plain cooked beetroot, well drained and grated
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150g dark chocolate, chopped
