This delicious fudgey chocolate and beetroot cake is moist, soft, sweet and full of flavour. Surprisingly, the beetroot adds sweetness and earthiness and gives a real richness to the cake.
- 250g dark chocolate
- 250g brown sugar
- 100g plain flour
- 50g ground almonds
- 3 eggs
- 2 tbsp. golden syrup + 2 tbsp. honey
- 1 tsp. baking powder + 1/4 tsp. bicarbonate of soda
- 25g cocoa powder
- 250g raw beetroot
- 1 tsp. vanilla extract
- 100ml coffee (or you can make up 100ml cocoa)
- 30ml veg oil
Preheat oven to 140C and grease and line a 20cm loose-bottomed cake tin. Peel and finely grate the beetroot.
Chop the chocolate and place into a bowl. Suspend over a pan of simmering water and melt. Once melted, stir and leave to cool slightly.
Sift together the flour, baking powder, bicarb and cocoa powder. Stir in the almonds.
Beat the eggs and sugar together until pale and fluffy. Beat in the eggs one at a time until fully combined, then add the golden syrup, honey and vanilla. Gradually add the dry mix to the wet mix, stirring until combined.
Fold in the chocolate, beetroot, coffee and veg oil. Once combined, spoon into the prepared cake tin. Bake for 1 hour 30 minutes, then cover with foil and bake for a further half hour. Test with a skewer. Leave to cool on a wire rack before serving.