Beetroot and chocolate are perfect partners in baking. This brilliant combination was originally used during the war when cocoa was rationed, and we think it’s still the best way to create a delicious, moist, rich beetroot and chocolate cake.
30g cocoa powder
115g plain flour
1½ teaspoons baking powder
Pinch of salt
150g caster sugar
240ml Mellow Yellow Rapeseed Oil
1 tsp vanilla essence
3 eggs, beaten
200g plain cooked beetroot, well drained and grated
150g plain dark chocolate, chopped
Preheat the oven to 375°F/180°C/gas mark 5.
Grease a 7 inch cake tin with butter and line with greaseproof paper. 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. Pour the cake mix into the tin.
Bake for 1 hour, until a skewer comes out clean. It will be fairly moist and fudgey in the middle. Allow to cool for a few minutes in the tin and then turn out onto a rack to cool.