Chocolate and beetroot cake

Beetroot adds a delicious sweetness to a classic chocolate cake in Simon Rimmer's recipe for a contemporary cake
By Simon Rimmer
Chocolate and beetroot cake
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes plus cooling
  • Effort: medium

Ingredients

main

  • 175 g plain flour
  • 10 g baking powder
  • 75 g cocoa powder
  • 225 g sugar
  • 3 eggs
  • 225 g raw beetroot
  • 200 ml corn oil
  • cream, to serve

For the red wine syrup:

  • 150 ml red wine
  • 150 g sugar
  • zest of 1 oranges, grated

Method

1. Preheat the oven to 200°C/gas 6.

2. Sift the flour, baking powder, cocoa powder and sugar into a bowl.

3. Blend the eggs, beetroot and corn oil in a blender until smooth.

4. Fold the beetroot mixture into the sifted dry ingredients.

5. Turn the beetroot mixture into a greased, lined 20cm cake tin.

6. Bake for 40 minutes until risen and set.

7. Meanwhile, make the red wine syrup. Place the red wine, sugar and orange zest in a non-reactive saucepan and simmer gently until reduced, around 10 minutes. Allow to cool.

8. Cool the cake on a wire rack.

9. Serve the cake with the red wine syrup and cream.

Rate This Recipe

1
2
3
4
5