One of my favourite, more unusual seasonal recipes is beetroot chocolate cake. My boys are most suspicious of the usual borscht, but this goes down splendidly. I know, it sounds weird, but trust me; think carrot cake in pretty pink.
Beetroot and Chocolate Cake
Ingredients
375g (1.6 cups) Organic, unrefined caster sugar 250g (2 sticks) organic butter 4 organic free range eggs 250g (1 cup) plain flour 2 tsp organic bicarbonate of soda (baking soda). 450g (2 cups) finely grated raw beetroot (beets) 100g (1/2 cup) organic unsweetened grated chocolate, high cocoa content 2 heaping tablespoons of organic cocoa powder Half a tablespoon organic vanilla essence (vanilla extract)Directions
Preheat the oven to 180C (350F). Mix the softened butter and caster sugar until light and fluffy. Whisk eggs in a separate bowl, then add them to the cake mix gradually. Sift the flour, bicarb of soda, and cocoa powder into the cake batter and stir in well. Cut the stalks off the beetroot and peel them. Finely grate them and add to the cake mix. Add the grated chocolate and stir well. Add the vanilla essence. Pour cake batter into a 23cm greased cake tin. This cake takes 50 to 65 minutes to bake, depending on your oven and the depth of the cake tin. Check whether it is ready by carefully piercing the cake with a skewer. It should come out relatively clean. Serve hot or cold with cream.Enjoy!
Republished from Organic Life Magazine
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