Chocolate Beetroot Cake Cake

Chocolate Beetroot Cake

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Have you got friends coming round and need a quick and easy cake? This chocolate beetroot cake, or red velvet cake as it is also known, makes a real change from a chocolate sponge. You cannot see or taste the beetroot, but it gives it a denser, moist texture and a lovely crispy top. My youngest tucks in happily,¬†oblivious to the fact it contains beetroot. I have done a quick calculation of cost for this cake. You can make it for under ¬£2.50, which when divided into 10 portions works out at about 25p per slice. A bargain in anyone’s book, especially as it is more impressive than the effort required to make it, while not costing you a fortune.

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. If you are not sure how to in a tin follow this link, how to line the base and sides of a tin¬†. If you do not have a food processor, just grate the beetroot then mix in the remaining ingredients.

Does a slice contain one of your 5 a day? Alas no. My pack of beetroot says that 80g of beetroot counts as one of your 5 a day. There is 175g in the cake so you would need to eat just over half the cake to eat a portion. If however you did manage to eat half the cake, it is worth knowing that you would have also consumed nearly 2 days worth of sugar.

Serves: 10-12 Prep Time: 20 mins Cooking Time: 50-60 minutes

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

Directions

  1. Preheat the oven to 180’C/160’C fan/Gas 4
  2. Grease and line a 20cm springform tin.
  3. Put the beetroot into a food processor and blitz until it forms a puree.
  4. Add the remaining ingredients and combine well.
  5. Pour into the tin and level the top.
  6. Bake for 50 minutes or until a skewer comes out clean.
  7. Cool in the tin for 10 minutes before turning out.
  8. When cool dust liberally with icing sugar.

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