Moist Chocolate Beetroot Cake

Thank you to all who guessed the mystery ingredient at the Summer Fair.

The answer was BEETROOT

There was only one winner and that was Miss Laura Shipsides, English teacher at OBA.

Here is the recipe if you would like to try it.

Happy baking,
Mrs Val Salisbury

  • 200g butter cut into small pieces
  • 250g beetroot
  • 200g dark chocolate (70%cocoa)
  • 4 tbs strong coffee
  • 135g plain flour
  • 1 heaped tsp baking powder
  • 3 tablespoons cocoa powder
  • 5 medium eggs
  • 190g golden caster sugar
  • To serve
  • Crème fresh and poppy seeds

Heat oven 180⁰C / Fan 160⁰C / gas 4
Grease and line a 20cm loose bottomed cake tin
Boil beetroot until tender (30-40 mins)
Cool under cold water. Peel and blitz to a course puree
Melt chocolate in a bowl over a pan of simmering water. Do not stir
When it looks almost melted pour the coffee over it and stir once
Add the butter pieces and allow them to soften
Sift flour, baking powder and cocoa together
Separate eggs. Lightly beat the yolks
Remove chocolate mixture from the heat. Stir in the butter and leave to cool for a few minutes. Stir in the egg yolks until blended
Fold in the beetroot
Whisk the egg whites until stiff, then gently fold in the sugar.
Firmly, but carefully fold this mixture into the chocolate mixture using a large metal spoon in a figure of eight movement. Do not over mix.
Fold in the flour and cocoa.
Quickly pour this mixture into the prepared tin reducing the heat of the oven to 160⁰C / Fan 140⁰ / Gas 3
Bake for 40 mins until cake feels spongy but centre still wobbly!
Leave to cool in tin. It will sink slightly in the centre
Serve with crème fresh and poppy seeds