Chocolate and Beetroot Cake
50g (2oz) cocoa powder (We like Cocoa Bean Company)
175g (6oz) plain flour
1½tsp baking powder
200g (7oz) caster sugar
250g cooked beetroot
3 medium eggs
200ml (7fl oz) sunflower oil
100g (3½oz) dark chocolate, finely chopped
icing sugar to dust
Preheat the oven to Gas 4, 180°C, fan160°C. Grease and line the bottom of a 23cm (8½ – 9in) springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.
Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth.
Stir the wet mixture into the dry ingredients and mix in the chocolate. Pour into the tin and cook for 45 minutes or until a skewer comes out clean.
Remove from the oven and set aside for 10 minutes, then turn out and leave to cool. Dust the cake with icing sugar before serving.