I’ve had some cooked beetroot hanging about in the fridge (still sealed) for ages and although not quite reaching its sell by date I wanted to use it up. Last week I picked up a bar of dark chocolate with the intent to make this cake. When it came down to it I had to make a couple of adjustments to the original but it was still good.
Oh, and this recipe could not be any easier.
- Roughly chop about 175g cooked beetroot
- Chop 100g dark chocolate into smallish pieces
- Measure 200ml vegetable oil (I did not have any sunflower)
- Measure 2tsp vanilla extract
- Get 3 eggs ready
- Measure 200g strong bread flour (weird I know but I didn’t have normal plain flour)
- Measure 250g golden caster sugar
- Measure 1tbsp baking powder
- Preheat the oven to 170°c (fan)
Throw it together…
Blitz up the beetroot in a food processor.
Add a pinch of salt and then everything but the oil and chocolate. Whizz it all back up again until completely mixed.
Turn on the processor to a low setting and add the oil, drizzling it in slowly.
Stir in the chocolate then tip in to a lined tin (or like me use one of the silicone moulds, just oil it a little first – even less to do!)
Pop it in the oven for an hour. When a skewer comes out clean it’s done. Remember though, there are chunks of chocolate in there so don’t confuse that with an unbaked cake.)
Dish it up…
The upside of my recipe error yesterday meant that I had crème fraîche going spare. Cut yourself a slice and stick a dollop on.