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Try our beetroot cake recipe then check out more beetroot ideas such as our beetroot brownies. Looking for other veggie cake recipes? Make our courgette and lime cake, avocado and courgette cake and chocolate courgette cake.

Ingredients

  • 175g unsalted butter, cubed, plus extra for the tin
  • 200g dark chocolate, roughly chopped
  • (look for unflavoured vac-packed) 250g cooked beetroot, roughly chopped
  • 3 eggs
  • 150g soft light brown sugar
  • 175g self-raising flour
  • 30g cocoa powder
  • to serve (optional) crème fraîche

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 23cm springform cake tin with baking paper.

  • STEP 2

    Melt the butter and chocolate together in a bowl set over but not touching a pan of gently simmering water. Take off the heat and cool a little.

  • STEP 3

    Put the beetroot in a food processor or high-speed blender and whizz to a purée. Add the eggs and sugar, and whizz again.

  • STEP 4

    Put the flour and cocoa powder in a bowl and mix together. Stir in the beetroot purée, then the chocolate-butter mixture until you have a uniform batter. Scoop into the tin and level out. Bake for 40-45 minutes or until risen.

  • STEP 5

    Leave to cool in the tin for 20 minutes then unclip and leave to cool completely. Transfer to a serving plate and serve with a dollop of crème fraîche, if you like.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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