Chocolate Beetroot Cake2014-10-28
- Servings : 8
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 1:30 h
Yes, Chocolate Beetroot Cake. It may sound strange but dark chocolate and beetroot are a perfect match with the deep purple of the beetroot complementing the darkness of the chocolate and adding a lovely moistness to the finished cake. The sweetness is added by the almonds and the honey. Serve as it is or with cream. It is best to cook the beetroot with their skins on to prevent the juices from leaking out.
- 300g beetroot, cooked, peeled and puréed
- 4 large eggs
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tsp baking powder (gluten free if preferred)
- pinch of salt
- 125g ground almonds
- 125g dark chocolate (70% cocoa solids), broken into small pieces
- 4 tbsp olive oil
Preheat the oven to 180°C/gas mark 4. Grease a 20-22 cm cake tin and line with baking paper.
In a mixing bowl, beat together the cooked beetroot, eggs, honey, vanilla, cocoa, baking powder and salt (use a standing electric mixer or hand mixer). Fold in the ground almonds.
Melt the chocolate in a heat resistant bowl over a saucepan of hot water on a low heat, making sure that the bowl is not touching the water. When the chocolate has melted, add the olive oil and mix. Stir into the cake mixture.
Pour the cake mixture into the prepared cake tin and put into the oven. Bake for about 35-40 minutes. Test with a skewer, which, when placed into the centre of the cake, should be clean when removed. Remove from the oven and leave to cool in the cake tin. Serve at room temperature.