Chocolate and beetroot cake

By: Simon Rimmer From: Good Food Live

This recipe is classed as intermediate

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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

Ingredients

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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