Chocolate and Beetroot Cake by purpledog on March 20, 2017 with No Comments 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. Ingredients 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 Cooking time: 1 hour Cooking temperature:Gas 5 190°C Method 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.