Emma Dean’s recipe for ‘Beetroot Chocolate Cake’
Beetroot Chocolate Cake
I love adding fruits and vegetables to cakes, and this recipe is a beauty!
This cake contains almost 5 beetroot, so is packed with gorgeous flavour, colour and texture.
The beetroot really complements the chocolate, and it adds a sweetness and earthiness.
This cake is not too sweet though, which I really like.
A massive hit with everyone who has tried it!
Dairy free too!
- 130ml olive oil
- 50g coconut oil
- 120g brown sugar
- 100g dark chocolate, broken into pieces
- 400ish grams raw beetroot, grated (about 5 medium)
- 3 free-range eggs, beaten well.
- 200g wholemeal plain flour
- 2 tsp baking powder
- 60g cocoa powder
Preheat the oven to 180C.
Bring the olive oil, coconut oil, brown sugar and chocolate up to a low heat in a saucepan and stir until the chocolate is melted.
Remove the pan from heat.
Grate beetroot into a bowl and then pour the chocolate mix over the top and mix to combine (how good is the colour?).
Add the beaten eggs and mix.
Sift over the flour, baking powder and cocoa, and mix to combine well.
Grease a 18-cm round cake tin with some solidified coconut oil.
Pour in the cake batter and bake for 50 minutes, or until slightly dark and cracked on top (a skewer should come out almost clean but not entirely).
Remove from oven and sit in tin to cool for 5-10 minutes and then remove from tin to cool for a further 10 or more minutes before slicing.
Before slicing dust with cocoa.
This is good by itself, but it you must, a dollop of cr?me fraiche is also pretty nice 😉