Chocolate and Beetroot Cake

Very quick and easy to make as you throw the ingredients into a food processor! This is a very moist, very chocolaty cake which could be served with cream, ice cream or crème fraiche as a dessert.

1 cooked beetroot – about 175g

200g plain flour

100g cocoa

1 tbsp baking powder

250g caster sugar

3 eggs

2 tsp vanilla extract

200ml sunflower oil

100g plain chocolate chopped

1. Preheat the oven.

2. Line a large loaf tin or square cake tin. ( It should hold 2 litres of water to give an idea of size)

3. Roughly chop the beetroot and blitz in a processor.

4. Add the rest of the ingredients, except the oil and chocolate, and a pinch of salt and blitz until well mixed.

5. With the processor going add the oil in a steady stream.

6. Use the pulse button to mix in the chocolate without chopping it.

7. Tip into the cake tin and bake for about 1 hour until a skewer comes out almost clean. If you use a square cake tin the cake will take less time to cook than in a loaf tin.

8. Cool in the tin for 10 minutes then turn out.