Chocolate and Beetroot cake
This recipe is adapted from the chocolate and beetroot cake on 'The Happy Foodie' website. However, the recipe I am about to give you is not gluten free.If you are gluten free and want to try this recipe go onto 'The Happy Foodie' link I have given. I hope you enjoy this recipe! https://thehappyfoodie.co.uk/recipes/beetroot-chocolate-cake
Ingredients:
- 200g butter
- 200g dark chocolate (cut into small chunks)
- 3 regular-sized beetroots (cooked)
- 4 medium eggs
- 250g light muscovado sugar( if you do not have this you can use coconut sugar or light brown caster sugar)
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 240g plain flour
- pinch of salt
- dried edible rose petals (optional)
Instructions:
- Preheat the oven to 190°C/360°F/Gas mark 5 and line an 8-inch round pan with parchment paper.
- Melt the butter and chocolate in a bowl over a pan of simmering water, making sure the bowl is not touching the water. Once it is melted, take it off the heat and leave it to cool.
- Blend the beetroot into a purée and put it into a bowl. Into the bowl, add the eggs ,sugar, baking powder and vanilla extract.
- After that, add the cooled chocolate and butter mixture to the beetroot and mix. Finally, add the salt and plain flour.
- Pour the batter into the prepared tin and bake it for 35-45 minutes. Do not worry if there is a crack at the top.
- When the cake comes out, sprinkle the edible rose petals on top.This is optional.
- Once it has cooled down, eat and enjoy!