Ingredients
- 200gm butter
- 200gm dark chocolate broken into chunks
- 250gm cooked beetroot
- 5 eggs
- 250gm brown sugar
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 240gm ground almonds
- Pinch of salt
- Decorate with violets and a little icing sugar.
Beetroot Chocolate Cake
![beetroot chocolate cake](/assets/beetroot-chocolate-cake__ScaleWidthWzgwMF0.png)
Method
- Preheat the oven to 190°C, line a 20cm cake tin with baking paper
- Melt the butter and chocolate in a glass bowl set over a pan of gently simmering water
- Once melted, remove from the pan and leave to cool
- Blitz the beetroots to a purée in a food processor, then add the eggs, sugar, baking powder cinnamon and vanilla to the bowl
- Add the cooled chocolate and butter mixture and pulse until mixed
- Finally, add the ground almonds and salt and pulse briefly to combine
- Pour this batter into the prepared cake tin and bake for 35–45 minutes, a little longer if middle is still wobbly
- Decorate with the violets and a little icing sugar
Comments
Recipe from Elizabeth Marshall.