Beetroot Chocolate Cake
Looking for a healthy food take on chocolate cake? This light chocolate cake is gorgeous and moist as is, with no need for sugary ganache or icing.
Equipment
- 1 Food processor
- 1 20cm Nonstick Cake Tin
Ingredients
- 250g cooked beetroot
- 200g butter
- 200g 70% dark chocolate
- 4 tbsp hot espresso
- 135g wholewheat flour
- 1 tsp baking powder
- 3 tbsp cocoa
- 5 free-range eggs, separated
- 150g castor sugar or sugar replacement
Instructions
- Preheat the oven to 180°C.
- Grease a 20cm nonstick cake tin with a little Spray and Cook and line the bottom of the tin with baking paper.
- Purée the beetroot in a food processor.
- Heat the butter and chocolate in a microwave for 10 seconds at a time, or until just melted, then pour in the hot coffee and leave to cool slightly.
- Sift the flour, baking powder and cocoa in a bowl and set aside.
- Separate the eggs, then whisk the yolks in a bowl until frothy.
- Stir the eggs into the chocolate and butter mixture and fold in the beetroot.
- Whisk the egg whites until stiff peaks form, then fold in the sugar.
- Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
- Pour the batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.