Page 10 - PowerPoint Presentation

Beetroot &

Chocolate Cake

Ingredients Method

Preheat the oven to 180°C, fan160°C,
40g cocoa powder
Then grease and line the bottom of a
23cm (8½ - 9in) cake tin. Sieve the
170g plain flour
cocoa, flour, baking powder and sugar
into a large mixing bowl.
1½tsp baking powder
Drain and halve the beetroot, then
blend in a food processor. With the
200g caster sugar machine running, add the eggs one at a

time, then pour in the oil. Blend the
250g cooked beetroot mixture until the liquid is just smooth.

Stir the wet mixture into the dry
2 medium eggs ingredients and mix in the chocolate.
Pour into the tin and cook for 25
150ml Corn oil minutes or until a skewer comes out
clean.
35g Good quality dark chocolate, Remove from the oven and set aside for

5 minutes, then turn out and leave to
finely chopped cool.

Dust the cake with icing sugar before
icing sugar serving.

Cook's tip

You'll get a double whammy of
antioxidants from the beetroot and the
dark chocolate in this cake.