Chocolate Beetroot Cake

1. 1

   Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.

2. 2

   Lightly butter a 25cm round or square cake pan.

3. 3

   Sift cocoa powder, flour and baking powder into a large bowl.

4. 4

   Stir in sugar and set aside.

5. 5

   Puree cooked beetroot in food processor.

6. 6

   Add eggs one at a time, mixing after each addition.

7. 7

   Add vanilla and oil and wiz until smooth.

8. 8

   Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.

9. 9

   Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.

10. 10

    If the cake begins to brown, cover lightly with foil, after about 30 minutes.

11. 11

    It WON'T rise a great deal, and the top might crack.

12. 12

    Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.

13. 13

    Dust with icing sugar to serve.

14. 14

    Can be served with fresh whipped cream or creme fraiche or just delicious plain.

* Per serving · 4 servings · Values may vary.

No additional tips available.