After looking at things that pair nicely with beetroot to have something different, to my surprise, supposedly chocolate does. I saw a few chocolate and beetroot cakes and thought that I had to try this. I was expecting the chocolate to overpower any beetroot taste, but it does have a subtle flavour in there, which I’m pleased about as the the whole point in trying the cake was to taste the chocolate and beetroot together.
Makes: 1 loaf (≈8 slices)
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
For the cake:
- 1 beetroot, cooked and peeled
- 175g self raising flour
- 50g cacao powder
- 1 tsp baking powder
- 200g sugar
- 50ml oil
- 200ml plant-based milk
- 50g dark chocolate, roughly chopped
For the chocolate sauce:
- 3 tbsp cacao powder
- 3 tbsp powdered sugar
- 6 tbsp maple syrup
- Preheat the oven to 180˚C / 350˚F / gas mark 4. Line an 8×5″ bread tin with parchment paper.
- Blitz the beetroot in a food processor for about 1 minute until finely chopped and almost a paste.
- Sieve the flour, 50g cacao powder and baking powder into a large bowl. Stir in the sugar. Add the oil, milk and beetroot and gently stir. Then fold in the dark chocolate.
- Spoon into your lined tin.
- Place a sheet of parchment paper on top of the tin to act as a loose lid. Bake in the oven for 1 hour to 1 hour 10 minutes until a skewer inserted in the centre comes out clean.
- For the chocolate sauce, mix together the cacao powder, powdered sugar and maple syrup until smooth.
- Once the cake has cooled, cut into slices, drizzle over the chocolate sauce and serve.
Each slice approximately contains:
- Calories: 369 kcal
- Fat: 10.3g
- Carbohydrates: 61.5g
- Protein: 6.0g