Beetroot and Chocolate Cake

Rich, dark and moist - best eaten with a fork!

DIRECTIONS 

1. Preheat the oven to 375F/190C/Gas mark 5

2. 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.

3. Grease a 7 inch cake tin with butter and line with greaseproof paper. Pour in the cake mix.

4. Bake for 1 hour, until a skewer comes out clean. It will be fairly moist and fudge-y in the middle.

5. Allow to cool for a few minutes in the tin and then turn out onto a rack to cool. Can dust with icing sugar or cocoa and serve with a dollop of crème fraiche. Or if you’re a chocoholic like me, you may prefer it neat.   

Farrington's Recipes

Pesto / Pesto Dip

Yorkshire Pudding

Roasted Vegetables

Crispy Roast Potatoes

Beetroot and Chocolate Cake

Nutty Flapjacks

Courgette Cake

Carrot and Banana Cake

Honey Mustard Salad Dressing

Northamptonshire bred and trained Chef Adam Gray has discovered Farrington’s Mellow Yellow, and has not looked back in using it in his latest recipes on his new website. Why not visit www.adamgraychef.co.uk