Chocolate and beetroot cake
By: Simon Rimmer From: Good Food Live
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Chocolate and beetroot cake
Submitted by: GenH42626
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Chocolate and beetroot cake
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- Prep time:
- 15 mins, plus cooling
- Cook time:
- 40 mins
- Serves:
- 4
Beetroot adds a delicious sweetness to a classic chocolate cake in Simon Rimmer's recipe for a contemporary cake
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Tips and suggestions
- Eat with...
- Chocolate Tart with Chocolate Sorbet
Ingredients
- 175g plain flour
- 10g Baking powder
- 75g Cocoa powder
- 225g Sugar
- 3 Eggs
- 225g raw Beetroot
- 200ml corn oil
- Cream, to serve
For the red wine syrup:
Method
1. Preheat the oven to 200°C/gas 6.2. Sift the flour, baking powder, cocoa powder and sugar into a bowl.
3. Blend the eggs, beetroot and corn oil in a blender until smooth.
4. Fold the beetroot mixture into the sifted dry ingredients.
5. Turn the beetroot mixture into a greased, lined 20cm cake tin.
6. Bake for 40 minutes until risen and set.
7. Meanwhile, make the red wine syrup. Place the red wine, sugar and orange zest in a non-reactive saucepan and simmer gently until reduced, around 10 minutes. Allow to cool.
8. Cool the cake on a wire rack.
9. Serve the cake with the red wine syrup and cream.
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Latest Comment
Fabulously chocolaty cake! No one would guess there is beetroot in it. It is so easy to make and doesn't need the sauce at all. Keeps remarkably well without drying out. Replaced plain flour with wholewheat spelt flour and cake was still light and fluffy. Would recommend upping the beetroot to 300g, though. Warning: Recipe recommends using a 20cm cake tin but a 23cm cake tin is definitely needed!