It’s that time again, when beetroot starts to accumulate in the fridge. I’ve previously made chocolate beetroot brownies (see blog post here) and thought I’d continue the adventure of combining beetroot and chocolate. Above is the final product of the Green & Black’s Chocolate Beetroot Cake, which was scrumptious and popular with someone who doesn’t like beetroot (the ultimate measure of success!).
- 100g drinking chocolate
- 230g self-raising flour
- 200g golden caster sugar
- 100g dark chocolate, min 60% cocoa solids, broken into pieces
- 125g unsalted butter
- 250g cooked beetroot (I cooked it in the microwave)
- 3 large eggs
Preheat the oven to 180C / 350F / Gas mark 4
Butter and flour a 18cm cake round tin (7in).
Sift together the drinking chocolate and the self-raising flour, then mix in the sugar. Melt the chocolate and butter together in a heatproof bowl over a saucepan of water. Puree the beetroot in a food-processor, my processor broke on the day of making this, so i chopped the beetroot very finely instead, add this to the beaten eggs.
Add the beetroot and the chocolate mixtures to the dry ingredients and mix together thoroughly.
Pour the mixture into the cake tin. Bake for 50 minutes. Remove from the oven and leave the cake to stand for 10 minutes before turning it out onto a wire rack to cool. Dust with icing sugar if you wish.
You can serve it with ice-cream, cream friche etc. all go well!