Beetroot and chocolate cake, or red velvet cake as it is also known, makes a real change from chocolate sponge. You cannot see or taste the beetroot, but it gives it a denser, moist texture and a lovely crispy top.
The original recipe said to use a spring form tin. If you have one great, however if you don’t, all you need to do is make sure you not only line the base of the tin, but line the sides as well. This is why I have said 20 minutes prep time, to allow for the extra lining of the tin. The actual cake takes moments to make.
| Serves: 10-12 | Prep Time: 20 mins | Cooking Time: 50-60 minutes |
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| 175 | grams | cooked beetroot |
| 100 | grams | rapeseed oil |
| 175 | grams | soft brown sugar |
| 200 | grams | self raising flour |
| 50 | grams | cocoa powder |
| 200 | grams | 0% fat natural yoghurt |
| 2 | teaspoons | vanilla extract |
| 1/4 | teaspoon | salt |
| icing sugar for dusting |
- Preheat the oven to 180’C/160’C fan/Gas 4
- Grease and line a 20cm springform tin.
- Put the beetroot into a food processor and blitz until it forms a puree.
- Add the remaining ingredients and combine well.
- Pour into the tin and level the top.
- Bake for 50 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes before turning out.
- When cool dust liberally with icing sugar.