Ultimate Beetroot and Chocolate Cake
Photo by Beki Bernstein
The name says it all! Was asked to try as gluten free – wow! So easy to make, very easy to eat!
Ingredients
Makes 8 servings
- 250g plain cooked (vacuum packed) beetroot drained and pureed
- 200g quality dark chocolate (70% cocoa)
- 200g plain flour ( I like Dove's GF Flour)
- 200g unsalted butter
- 100g dark brown sugar
- 3 large eggs
- 2tsp cocoa powder
- 2tsp baking powder
- 1 tsp vanilla extract
- icing sugar for dusting
Method
Prep 15 mins · Cook 50 mins
- Pre-heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed tin.
- Break the chocolate into pieces and put into a food processor. Blitz until crumbed but not totally powdered. Some large pieces will give the cake great texture.
- Add the beetroot and blend together. Then add the remaining ingredients to the processor and whiz until well mixed.
- Pour the mixture into the prepared tin and lightly level out the surface.
- Bake in the pre-heated oven for 45 – 50 mins or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little.
- Allow the cake to cool for a few mins in the tin before removing to a cooling rack.
- Dust lightly with icing sugar and serve in wedges.
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