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Beetroot and chocolate cake

Feb 10, 2014   //   by . Recipe section Recipes  //  1 Comment

This is a perfect combination, moist and light, delicious with some creme fraiche, or a wee bit of cream.

Beetroot and chocolate cake

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By Julie Published: February 10, 2014

  • Makes: 6 Servings
  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 1 hr 10 mins

This is a perfect combination, moist and light, delicious with some creme fraiche, or a wee bit of cream.

Ingredients

Instructions

  1. Preheat the oven to 180c, grease and line your round 20cm baking tray.
  2. Blend the beetroot to a purée. Then melt the chocolate in a bowl over a pan of boiling water, stir and add the espresso, mix until smooth. You will add to this, so transfer to a larger mixing bowl if you need to.
  3. Now add the butter to the chocolate mix and stir well. Remove from the heat and allow to cool a bit.
  4. Sift the flour, baking powder and cocoa powder into a bowl, set aside. Now separate the eggs, whisk the yolks until frothy then add them to the chocolate mixture, then fold in the beetroot.
  5. Whisk the whites of the eggs until they form stiff peaks, then fold in the sugar. Then fold this mix into the chocolate mixture, use a spatula to fold in lightly. Also fold in the flour, cocoa powder and baking powder mix.
  6. Pour the mix into your lined tin and bake for about 40 mins, you can check it is cooked by inserting a skewer in the centre, it will come out clean if it is cooked through.
  7. Leave the cake to cool before removing from the tin. Lovely!

Rate This Recipe

Beetroot and chocolate cake 4 out of 5 based on 4 ratings.

1 Comment

  • Avatar of Beth

    I was really keen to try this recipe and it didn’t disappoint. I enjoyed the process of making it as it’s a bit different to the norm. The cake is really chocolatey and light. I couldn’t taste the beetroot, but it made the cake very moist.

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