Beetroot Chocolate Cake
A deeply satisfying and moist chocolate cake with a touch of earthiness from the iron-rich beetroot. This cake is so well loved at the café that it’s taken on a personality of its own – we call it the Iron Maiden.
|200g||dark chocolate (70% cocoa), broken into chunks|
|250g||cooked vacuum-packed beetroots (the kind with no vinegar)|
|250g||coconut sugar or light muscovado sugar|
|1 tsp||baking powder (I use gluten-free baking powder to make this a gluten-free cake)|
|1 tsp||baking powder|
|¼ tsp||vanilla extract|
|pinch of salt|
|dried rose petals, to decorate (optional)|
You will need: a 20cm cake tin and a food processor.
Preheat the oven to 190°C/360°F/Gas mark 5 and line a 20cm cake tin with baking parchment.
Melt the butter and chocolate in a glass bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, remove from the pan and leave to cool.
Blitz the beetroots to a purée in a food processor, then add the eggs, sugar, baking powder and vanilla to the bowl. Add the cooled chocolate and butter mixture and pulse until mixed. Finally, add the ground almonds and salt and pulse briefly to combine.
Pour this batter into the prepared cake tin and bake for 35–45 minutes. You’ll know the cake is done because it won’t wobble when you take it out of the oven.
Don’t worry if your cake has a crack on the top – it’s meant to look like that!
Sprinkle over the rose petals before serving, if you like.