This chocolate and beetroot cake is sure to become your new go-to! The sweetness of beetroot pairs perfectly with the richness of this chocolate cake. The beetroot also keeps this delicious cake moist, meaning it stays fresher for longer. You won’t be disappointed – go on, give it a try!

Ready in: 55 minutes

Serves: 10-12

Ingredients

250g plain chocolate, chunked
3 large free-range eggs
200g light muscovado sugar
100ml sunflower oil
1 tsp vanilla extract
100g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
50g ground almonds
250g raw beetroot

For the icing
150g plain chocolate
100g icing sugar
100g soured cream

Method

1. Preheat the oven to 180C. Grease and line a 22cm round, loose-bottomed cake tin.

2. Place the plain chocolate in a microwaveable bowl and melt for 20 seconds at a time, stirring each time until fully melted, then set aside to cool.

3. Add the eggs, sugar and sunflower oil to a large mixing bowl and use an electric hand whisk to combine until smooth and creamy. Stir in the vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder. Fold in until combined, then stir through the ground almonds.

4. Peel and grate the beetroot (we recommend wearing a pair of gloves to reduce staining on hands), then squeeze out the excess liquid. Fold the beetroot into the mixture with the cooled chocolate, until thoroughly combined.

5. Pour the mixture into the tin and bake for 50 minutes to an hour. If the top of the cake begins to brown too quickly, cover with foil and return to the oven. A metal skewer should come out clean. Leave to cool for a little while before removing the cake from the tin to completely cool.

6. For the icing, place the plain chocolate in a microwaveable bowl and melt for 20 seconds at a time, stirring each time until fully melted, then set aside to cool. Beat in the icing sugar and soured cream until you have a thick, creamy and spreadable icing. Spread it over the top of the cooled cake and serve.

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