A balanced diet is one of these in each hand: Beetroot and chocolate cake
How to Make Beetroot and chocolate cake
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 12
Ingredients
- 3 large free-range eggs
- 50g/1¾oz cocoa powder
- 150g/5½oz self-raising flour
- 2 tsp baking powder
- 175g/6oz light muscovado sugar
- 300ml/½ pint sunflower oil
- 225g/8oz raw beetroot)
For the icing
- 200g/7oz milk or dark chocolate
- 200ml/7fl oz pouring double cream
- 50g/1¾oz white chocolate
Method
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Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper.
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Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot.
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Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing.
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To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely.
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To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares.
