Beetroot chocolate cake
Recipe by Kym Grimshaw. Featured in issue 3 of Walnut magazine
Beetroot and chocolate marry together for a cake that is moist, delicious and full of goodness. Even the staunchest of beetroot haters will come round to loving this one.
Makes: 8 Preparation time: 15 minutes
Cooking time: 35 minutes
• 150g good quality dark chocolate, minimum 70 per cent cocoa
• 1 tbsp cacao powder, plus extra for dusting
• 125g ground almonds
• 1 tsp baking powder (or gluten-free baking powder)
• 4 medium eggs, beaten
• 250g raw beetroot, peeled and grated
• 4 tbsp 100 per cent pure maple syrup
• 4 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• Pinch of sea salt
To serve (optional):
• 90g dark chocolate
• 1 tbsp cacao powder
• 1 tbsp freeze-dried raspberries
• Organic crème fraîche
1. Heat oven to 180˚C/160˚C fan/gas 4. Lightly grease a loose-bottomed 20cm cake tin and line the base with baking parchment. Dust with the extra cacao powder to prevent it from sticking.
2. Gently warm the oil in a saucepan over a very low heat. Break the chocolate into pieces and add to the pan, along with the maple syrup. Stir until the chocolate has melted.
3. Remove from the heat, stir through the grated beetroot, vanilla extract and beaten eggs.
4. In a separate bowl, mix together the dry ingredients. Gently fold into the chocolate beetroot mixture to combine.
5. Pour the cake batter into the cake tin and bake for 35 minutes until risen and a skewer comes out clean.
6. Allow the cake to cool a little before carefully turning it onto a wire rack to cool completely.
7. To serve, dust with cacao powder, shards of chopped dark chocolate, a sprinkle of freeze-dried raspberries and a dollop of crème fraîche.