Rich, dark and moist - best eaten with a fork!
INGREDIENTS
- 30g cocoa powder
- 115g plain flour
- 1.5 teaspoons baking powder
- Pinch of salt
- 150g caster sugar
- 240ml MELLOW YELLOW
- 1 teaspoon vanilla essence
- 3 eggs, beaten
- 200g plain cooked beetroot, well drained and grated
- 150g plain dark chocolate, chopped
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.
