November’s kitchen – Beetroot and chocolate cake
This is a cake I often give to groups visiting the garden or when Martin and I do a ‘Gardening on the Menu ‘ talk – it never fails to get mixed reactions when the vegetable ingredient is revealed!
I’m not a fan of beetroot but I love this cake – the beetroot gives it a rich ruby red colour and keeps it really moist. It also helps it to last for several days.
Beetroot and Chocolate Cake
Takes about an hour and a half. Makes a 2lb loaf cake
30g cocoa powder
180g plain flour
2 teaspoons baking powder
225g caster sugar
Pinch of salt
225g beetroot, boiled till tender in water
200ml corn oil
1 teaspoon vanilla essence
3 eggs, beaten
100g plain chocolate, chopped small
Grease and line a 2lb(900g) loaf tin.
- Sieve the flour, salt and cocoa powder together into a large bowl and stir in the sugar and chocolate.
- Peel the cold, boiled beetroot and either puree in a food processor or grate finely. Put into a bowl and add the oil, eggs and vanilla essence. Beat together well.
- Make a well in the centre of the dry ingredients and pour in the beetroot mixture. Fold in slowly making sure everything is incorporated but don’t over work the batter.
- Pour the batter into the prepared loaf tin and pop in the oven 180C/fan 160/350F/gas4 for about an hour to 1¼hours.
- The cake is ready when a skewer comes out clean. If the top starts to burn place a piece of tinfoil with a hole cut in the middle over the top of the cake.
- Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool.
Sprinkle with icing sugar and serve on its own or with a dollop of crème fraiche