Beetroot Chocolate Cake
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.
Sift the flour and cocoa into a large mixing bowl and stir in the sugar.
In a food processor, blend together the oil, beetroot, eggs and milk and pour over the dry ingredients. Mix thoroughly.
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.
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.
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.
- 225g self-raising flour
- 70g cocoa
- 200g Demerara sugar
- 150ml sunflower oil
- 300g cooked beetroot
- 3 large eggs
- 3 tbsp milk
- 200g white chocolate, broken into cubes
- 300g low-fat soft cream cheese
- 30g chocolate curls
Total time required
- Preparation time:
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