Chocolate Orange Beetroot Cake Food

BEETROOT & CHOCOLATE CAKE

Beetroot & chocolate cake image

Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist

Provided by Barney Desmazery

Categories Dessert

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 10

Ingredients

1 large cooked beetroot, about 175g in weight, roughly chopped
200g plain flour
100g cocoa powder
1 tbsp baking powder
250g golden caster sugar
3 eggs
2 tsp vanilla extract
200ml sunflower oil
100g dark chocolate, (not too bitter), chopped into pieces
crème fraîche or clotted cream, to serve

Steps:

Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

Nutrition Facts : Calories 594 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.78 milligram of sodium

CHOCOLATE BEETROOT CAKE

Chocolate Beetroot Cake image

Make and share this Chocolate Beetroot Cake recipe from Food.com.

Provided by JustEmma

Categories Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups pureed fresh beetroots
2 cups wholemeal flour
1 1/2 cups brown sugar
1/2 cup cocoa
3 teaspoons baking powder
1/4 cup finely chopped macadamias
1/2 cup vegetable oil
4 eggs, beaten

Steps:

Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

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