Dark Chocolate and Beetroot Cake by The Hungry Tribe
60g cocoa powder
- Preheat your oven to 180°C, 160°C for fan, then grease and line the bottom of a 23cm springform cake tin. Sieve the cocoa, flour, salt, baking powder and sugar into a large mixing bowl.
- Quarter the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil and vanilla. Blend the mixture until the liquid is just smooth.
- Stir the wet mixture into the dry ingredients then mix in the chocolate. Pour into the tin and cook for 45 minutes. You want a skewer to come out ALMOST clean. There is a lot of chocolate in this recipe and it will “fudge up” as it cools.
- Remove from the oven and set aside for 10 minutes, then turn out and leave to cool. Dust the cake with icing sugar before serving. My favourite way to eat this is with crème fraiche or warmed up with ice-cream.
NOTE: For 3 flax eggs, mix 3 Tbsp ground flaxseed with 9 Tbsp of water. Pop in the fridge for 15 minutes to set up and thicken. Make sure your ground flax are still fresh, or it will not work to full effect.
Check out more of Sam's recipes @the.hungry.tribe