Categories: March

Ingredients

• 200ml corn or sunflower oil, plus extra for greasing
• 75g cocoa powder
• 180g plain flour
• 2 tsp baking powder
• 250g caster sugar
• 250g vacuum-packed cooked beetroot in natural juice, drained
• 3 large eggs
• 1 tsp vanilla extract
• icing sugar, to dust

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease a deep 20cm round cake tin. Sift the cocoa powder, flour and baking powder into a large bowl. Stir in the sugar and set aside.

2. Purée the beetroot in a food processor, then add the eggs, 1 at a time, mixing after each addition. Add the vanilla and oil and whizz until smooth. Make a well in the centre of the bowl of dry ingredients, add the beetroot mixture and lightly mix. Pour into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin for 15 minutes.

3. Remove the chocolate cake from the tin and transfer to a wire rack to cool completely. Dust with icing sugar to serve.

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