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Beetroot and Chocolate Cake
Beetroot and chocolate are the ultimate duo when it comes to baking – the beetroot providing the perfect pass to light, moist and fluffy cakes! This brilliant combination was originally used during the war when cocoa was rationed, and in our opinion it’s still the best way to create a delicious cake. Our simple one bowl recipe is perfect for a quick afternoon bake, giving you a delicious cake with minimal effort and washing up.
This recipe uses our Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3 – the perfect choice for baking. Simply click here to find your nearest stockist.
Ingredients
30g cocoa powder
115g plain flour
1½ teaspoons baking powder
Pinch of salt
150g caster sugar
210ml Mellow Yellow Rapeseed Oil
1 tsp vanilla extract
3 eggs, beaten
200g plain cooked beetroot, well drained and grated
150g dark chocolate, chopped
Method
Preheat the oven to 160°C.
Grease a 7 inch/18cm cake tin with butter and line with greaseproof paper. Sift the cocoa powder, flour, baking powder and salt into a large mixing bowl and mix in the sugar. Add the rest of the ingredients and mix well. Pour the cake mix into the tin.
Bake for 1 hour, until a skewer comes out clean. It will be fairly moist and fudgey in the middle. Allow to cool for a few minutes in the tin and then turn out onto a rack to cool.
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