If you've got a sweet tooth, you'll love making this delicious chocolate cake as an occasional treat. Its key ingredients of dark chocolate and beetroot are bursting with antioxidants which help reduce high blood pressure and inflammation. The pigment that gives beetroot its deep purple colour, betacyanin, is a particularly powerful antioxidant that can help lower your cholesterol and keep your heart healthy.
Preparation time: 65 minutes
- 250g plain cooked or vacuum packed beetroot, drained and pureed
- 200g quality dark chocolate (70% cocoa)
- 200g plain flour
- 200g unsalted butter, melted
- 100g dark brown sugar
- 100g caster sugar
- 3 large eggs
- 2tbsp cocoa powder
- 2tsp baking powder
- 1tsp vanilla extract
- Icing sugar for dusting
1 Pre heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.
2 Break the chocolate into pieces and put in a food processor. Blitz until crumbed but not totally powdered - some larger pieces will give the cake a great texture.
3 Add the beetroot and blend together. Then add the remaining ingredients to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.
4 Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
5 Dust lightly with icing sugar and serve. For dessert, this cake is great with a little crème fraiche on the side.
(For an eighth of the cake)
Many thanks to www.lovebeetroot.co.uk for supplying this recipe and photo.