Yes, that’s correct! A chocolate and beetroot cake. It’s far better than it sounds, the beetroot gives you a fabulous colour and moistness with only a hint of beetroot flavour. There are a few recipes online that don’t really work but this is my version, which uses chocolate chips in the batter, you could melt them and add them into the mix if you want a chocolate cake that looks like a chocolate cake!
You will need:
- 140g plain flour
- 250g fresh beetroot
- 200g Stork margarine
- 200g dark chocolate chips
- 1 heaped teaspoon baking powder
- 3 tablespoons cocoa powder
- 5 eggs
- 190g golden caster sugar
Cook the beetroot in boiling water on a very slow simmer for 45 minutes. Peel and let cool.
Preheat the oven to 180 degrees. Grease a 3 pint loaf tin and line with baking parchment.
Add the flour, cocoa, baking powder and margarine to a large bowl and whisk until pale and creamy.
Separate the eggs, putting the yolks in the mix and the whites in a separate bowl. Whisk the main mix to combine the yolks.
Add the chocolate chips to the main bowl, combine with a wooden spoon. Blitz the beetroot in a food processor until finely chopped and add to the main mix, combine again.
Clean the whisk and beat the egg whites until they form soft peaks. Fold in the sugar and then fold this into the main mix.
Pour into your loaf tin and bake for 50 minutes. Check the middle is baked with a skewer, if not keep it in the oven for another ten minutes.
Serve with cream or on its own!