Chocolate and beetroot cake. Nigel Slater's beetroot and chocolate cake is a great introduction to this delicious and surprising combination. Try it with a dollop of crème fraîche. Beetroot makes this chocolate cake incomparably moist.

Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl. Beetroot makes this chocolate cake incomparably moist. It's so delicious, in fact, that you may never bake a regular chocolate cake again! You can cook Chocolate and beetroot cake using 10 ingredients and 11 steps. Here is how you Prepare that.

Ingredients of Chocolate and beetroot cake

It's 200 g of beetroot.
You need 2 of medium sized eggs.
Prepare 80 g of vegetable oil.
It's 170 g of flour.
You need 1 1/2 tsp of baking powder.
It's 100 g of suger.
It's 3 tbsp of cocoa powder.
Prepare 1/4 tsp of vanilla essence.
Prepare Pinch of salt.
Prepare 50 g of chocolate to decorate.

You may not think that beetroot and chocolate would go together but this has to be tried to be believed - the rich and Add the grated beetroot and cocoa and blend well. Finally, sift in the flour and bicarbonate of soda and mix again. Divide the mixture between the cake tins, smoothing down flat. Fiona Cairns's chocolate and beetroot cake, a delicious cake decorated to wow your guests.

Chocolate and beetroot cake detailed

Preheat the oven to 360F..
Grease or line your cake pan with parchment paper (Mine is a ring pan 8.6 x 4 inch-deep).
Whisk your flour in a bowl with 1 1/2 tsp of baking powder and a pinch of salt..
Place all the ingredients, except the flour, in a food processor and blend into a smooth consistency.
Add the flour in two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix..
Scrape the batter into the pan, level the top and bake in the middle shelf of the oven for about 30 minutes..
After 30 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again..
When the cake is ready, remove from the oven and let it cool..
In the meanwhile melt the dark chocolate in the microwave or into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny..
Remove your cake from the pan and decorate with the runny dark chocolate sauce..
If you want to be fancy use some of the beetroot juice to make some runny icing..

For the cake, grate the beetroot quite coarsely and melt the chocolate in a bowl set over a. On the days you just need cake, these vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. Made with sunflower seeds, raw cocoa and robust beets they are wholesome, gluten-free and delicious cake treats everyone can enjoy. Sift the self raising flour, baking soda and cocoa into the mixture and mix to combine. Pour into the prepared cake tin.