This moist beetroot and chocolate cake recipe is naughty and nice, sweet and healthy! Serve this to anyone who doesn’t like beetroot but loves chocolate cake. This cake uses raw beetroot so no need to cook it first.
Serves 8
Ingredients
- Butter 125g
- Yoghurt 125ml
- Brown sugar 325g
- Eggs 4, beaten
- Plain flour 250g
- Baking powder 2 tsp
- Cocoa powder 2 tbsp
- Beetroot raw 450g, finely grated
- Dark chocolate 115g, grated (70% cocoa solids)
- Vanilla essence ½ tbsp
Method
Step 1
Preheat the oven 180C /160C fan/ gas 4. Grease a loaf tin or 23cm cake tin.
Step 2
In a bowl, mix together the softened butter, yoghurt and brown sugar until light and fluffy. Add the beaten eggs little by little, mixing well.
Step 3
Stir in the flour, baking powder and cocoa powder into the cake mixture. Add the grated beetroot and grated chocolate. Add the vanilla essence and stir well.
Step 4
Pour the cake mixture into the greased cake tin and bake for 50-65 minutes, depending on the cake tin used and depth of the cake. Pierce the centre with a skewer and if it comes out clean then the cake is cooked through.
Step 5
Allow to cool in the tin for 10 minutes, then turn out onto a wire rack until completely cold. Store this beetroot and chocolate cake in a tin. Alternatively, freeze by wrapping in cling film and foil.
TIP: If the cake isn’t quite cooked and the top looks like it’s darkening too much then loosely cover it with a piece of foil.
