Best with Cooked Beets

Our Ultimate Beet & Chocolate Cake

Prep Time: 15 min // Cook Time: 50 min Servings: 8 (makes 1 generously-sized cake)

What to do

  1. Preheat the oven to 400°F.  Grease and line a 23cm loose-bottomed cake tin.
  2. Chop the beets into quarters and puree in a food processor.
  3. Break the chocolate into small pieces and put to one side.  Some larger pieces will give the cake a great texture.
  4. Add the remaining ingredients, including the broken chocolate, to the processor and blend until well-mixed.  Pour into the prepared cake tin and lightly level out the surface.
  5. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.  The surface of the cake may have cracked a little.  Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
  6. Dust lightly with icing sugar and serve in wedges.  This cake is great with a little creme fraiche on the side!

What you’ll Need

250g cooked beets
200g quality dark chocolate (70% cocoa)
200g plain flour
200g unsalted butter, melted
100g dark brown sugar
100g caster sugar
3 large eggs
2tbsp cocoa powder
2tsp baking powder
1tsp vanilla extract
Icing sugar for dusting