for the recipe Beetroot Chocolate Cake
|200 g||beetroot (cooked) (cooked)|
|200 ml||sunflower oil|
|3||eggs (L) (L)|
|200 g||caster sugar|
|220 g||plain flour|
|2 tsp||baking powder|
|80 g||cocoa powder|
|100 g||dark chocolate|
Preheat the oven to 175°C (150°C Fan oven). Grease and line a 21cm loaf pan.
Blend the beetroot and the oil in a blender until smooth. Blend eggs and sugar in a separate bowl. Mix it with the beetroot mixture. Sift the flour, baking powder, cocoa powder and salt into a bowl. Add half the flour mixture to the beetrott-egg mixture, mix to combine. Repeat this step for the remaining flour.
Spoon into the prepared tin, smooth the top and bake in the oven for about 50 minutes or until a skewer inserted into the centre will come out clean when the cake is cooked. Cool for 15 minutes in the tin then turn out on to a wire rack to cool completely.
Break the Dark Chocolate into pieces and place in a small heatproof bowl over a saucepan of barely simmering water until melted. Remove from the water and scrape into a piping bag fitted with a fine plain nozzle. Pipe zig-zag stripes on top of the cake. Leave for a few minutes to set before slicing to serve.