Beetroot Chocolate Cake
By Morrisons
Published on 03 November 2021
The beetroot gives this rich chocolate cake a wonderful moist texture and keeps the fantastic flavour. Try adding a few drops of pink food colouring to the white chocolate mixture for a finishing touch that complements the colour of the beetroot.Time and servings
1 hrTotal time
12Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 70 g of cocoa
- 200 g of demerara sugar
- 3 large of eggs
- 300 g of cooked beetroot
- 150 ml of sunflower oil
- 3 tbsp of milk
- 30 g of chocolate curls
- 300 g of low-fat soft cream cheese
- 200 g of white chocolate, broken into cubes
- 225 g of self-raising flour
Method
Step 1
Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 20cm round loose-bottom cake tin with a disc of baking parchment. Lightly brush the sides of the tin with a little oil.Step 2
Sift the flour and cocoa into a large mixing bowl and stir in the sugar.Step 3
In a food processor, blend together the oil, beetroot, eggs and milk and pour over the dry ingredients. Mix thoroughly.Step 4
Spoon the mixture into the prepared tin and level with the back of a spoon. Bake for 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool completely.Step 5
To decorate, melt the white chocolate cubes in a bowl over a pan of gently simmering water until smooth. Remove from the heat, then beat well with the cream cheese.Step 6
Spread the mixture over the sides and top of the cake, roughing it up with a palette knife. Scatter grated chocolate or chocolate curls over the top and cut into wedges to serve.