Beetroot & Chocolate Cake
50g cocoa powder
175g plain flour
1½ tsp baking powder
200g caster sugar
250g cooked beetroot
three medium eggs
200ml sunflower oil
100g darkish chocolate, finely chopped
Preheat the oven to gasoline 4, 180°C, fan 160°C, then grease and line the underside of a 23cm springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a big mixing bowl.
Drain and halve the beetroot, then mix in a meals processor. With the machine working, add the eggs one after the other, then pour within the oil. Mix the combination till the liquid is simply clean.
Stir the moist combination into the dry substances and blend within the chocolate. Pour into the tin and cook dinner for 45 minutes or till a skewer comes out clear.
Take away from the oven and put aside for 10 minutes, then end up and depart to chill. Mud the cake with icing sugar earlier than serving.
Served with chocolate sauce and strawberries