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Serves 12
INGREDIENTS:
8 oz (225g) self raising flour
2 ½ oz (70g) cocoa powder 7 oz
(200g) Demerara sugar
5 fl.oz (150ml) sunflower oil
10 oz (300g) cooked beetroot
3 large eggs
3 tbsp milk Covering:
7 oz (200g) white chocolate
10 oz (300g) soft cream cheese
1 oz (25g) grated chocolate or chocolate curls to decorate
METHOD:
Preheat the oven to 18C/350F/Gas Mk 4.
Line the base of a 20cm round loose-bottom-cake tin with baking parchment.
Lightly brush the sides of the tin with a little oil.
Sift the flour and cocoa into a large mixing bowl and stir in the sugar.
In a food processor blend together the beetroot, oil eggs and milk and pour
over the dry ingredients in the mixing bowl. Mix thoroughly.
Spoon the mixture into the prepared tin, level off the top with the back of
a spoon and bake in the oven for 40 minutes, or until a skewer comes out
clean when inserted into the centre of the cake.
Transfer to a wire rack to cool completely.
Melt the chocolate in a bowl over a pan of simmering water until smooth.
Remove from the heat then beat together with the cream cheese.
Spread the mixture over the top and sides of the cake, scatter with the
grated chocolate or chocolate curls and serve.
INGREDIENTS:
8 oz (225g) self raising flour
2 ½ oz (70g) cocoa powder 7 oz
(200g) Demerara sugar
5 fl.oz (150ml) sunflower oil
10 oz (300g) cooked beetroot
3 large eggs
3 tbsp milk Covering:
7 oz (200g) white chocolate
10 oz (300g) soft cream cheese
1 oz (25g) grated chocolate or chocolate curls to decorate
METHOD:
Preheat the oven to 18C/350F/Gas Mk 4.
Line the base of a 20cm round loose-bottom-cake tin with baking parchment.
Lightly brush the sides of the tin with a little oil.
Sift the flour and cocoa into a large mixing bowl and stir in the sugar.
In a food processor blend together the beetroot, oil eggs and milk and pour
over the dry ingredients in the mixing bowl. Mix thoroughly.
Spoon the mixture into the prepared tin, level off the top with the back of
a spoon and bake in the oven for 40 minutes, or until a skewer comes out
clean when inserted into the centre of the cake.
Transfer to a wire rack to cool completely.
Melt the chocolate in a bowl over a pan of simmering water until smooth.
Remove from the heat then beat together with the cream cheese.
Spread the mixture over the top and sides of the cake, scatter with the
grated chocolate or chocolate curls and serve.
