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.Ingredients1 cooked beetroot – about 175g200g plain flour100g cocoa1 tbsp baking powder250g caster sugar3 eggs2 tsp vanilla extract200ml sunflower oil100g plain chocolate choppedCooking time: 1 hour Cooking temperature:Gas 5 190°CMethod1. 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.