I keep bumping into vegetable cakes so I thought I ought to make one of my own. Some cakes that involve vegetables really do taste like the vegetables and not like you’re treating yourself to cake. This cake does taste like cake and as the chocolate isn’t entirely melted you get little nibs of chocolate throughout. The beetroot gives it a great texture and the juice is used as a natural dye for the icing which is a brilliant purply pink.
What you need:
200g dark chocolate broken into pieces
250g wholemeal flour
4 tablespoons vegetable oil
1 teaspoon baking powder
200g brown sugar
150g beetroot (bought pre-boiled)
1: Heat the oven to 170 centigrade and grease a cake tin with vegetable oil on kitchen paper.
2: Whizz the beetroot to a puree in a blender and save the beetroot juice from the packaging for the icing.
3: Boil the water and pour it over the chocolate in a glass bowl. Put a plate on it to help it melt. It’s good if the chocolate doesn’t completely melt as the nibs of chocolate act like chocolate chips in the cake.
4: In a bowl sift the flour and baking powder together and stir in the sugar.
5: Combine the melted chocolate and beetroot in a bowl and add the beetroot chocolate mixture to the flour and sugar mixture.
6: Add the vegetable oil to the mixture and stir well.
7: Pour the mixture into the cake tin and bake for 45 minutes to an hour. Make sure that a knife comes out of the cake clean, then it’s ready.