Chocolate and beetroot cake
By: Simon Rimmer From: Good Food Live
- 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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