Beetroot and chocolate cake

Serves: 8 generously Prepare & Cook:

Ingredients

  • 250g small beetroot
  • butter, for greasing
  • 50g cocoa powder
  • 175g rice flour
  • 1 rounded tsp baking powder
  • 200g caster sugar
  • 3 medium eggs
  • 200ml canola oil
  • 150g dark chocolate, finely chopped
  • 200ml double cream
  • 200g white chocolate, broken into small pieces
  • White Chocolate Toblerone, roughly chopped

Method

  1. Cook the beetroot in simmering water for 30-35 minutes, until tender. Leave to cool, then scrub off the skin.
  2. Preheat the oven to 180°C, gas mark 4. Grease and line the base of a 20cm springform cake tin with baking parchment.
  3. Sieve the cocoa powder, rice flour, baking powder and sugar into a large mixing bowl.
  4. Roughly chop the beetroot, then blend in a food processor. With the motor running, add the eggs one at a time. Drizzle in the oil; whizz until smooth.
  5. Using a large metal spoon, carefully stir the beetroot into the flour mixture.
  6. Add the dark chocolate, mix well and pour into the tin. Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
  7. Remove from the oven and cool in the tin for 20 minutes, then turn out and leave to cool completely.
  8. Heat the cream in a saucepan until just boiling. Remove from the heat, tip in the white chocolate and stir until melted and shiny. Allow to firm a little.
  9. Using a warm, dry palette knife, spread the icing over the cake. Top with Toblerone chunks, slice and serve.

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