Make your Valentine’s day dessert with this rich and moist chocolate beetroot cake, with little nuggets of chocolate melting and oozing out of each slice. Topping it with a drizzle of cream, and you have a perfect dessert for date night.
Cuisine: American, British
Keyword: beetroot, chocolate
200gCooked beetroot(about 2-3 cooked beetroots)
1 2/3cupsCake flour
1 1/3cupsVegetable oil
Butter for greasing or non-stick baking spray
1/2cupDark chopped chocolate
1/2cupDouble Cream(also known as heavy cream)
Heat the oven to 375F, and grease a large loaf pan with the butter or spray. Stick the pan in the fridge to cool.
Grate the cooked beetroot and place in the mixing bowl. Add all the other ingredients except for the cream and oil. Start the mixer up.
With the mixer running, slowly add the oil. Ensure everything is incorporated. Then, pour the mixture into the chilled pan. Place in the oven and bake for about 1-1 1/2hr min, or until a skewer comes out clean. Be warned, it could take a bit longer than normal due to the beetroot being quite dense and wet.
When cooled, slice, plate and pour on the cream. Enjoy.