For the Cake:
- 250g plain chocolate broken up
- 3 large free range eggs
- 200g light muscovado sugar
- 100ml sunflower oil
- 1tsp vanilla extract
- 100g self raising flour
- 1/2 tsp bicarb
- 1/2 tsp baking powder
- 50g ground almonds
- 250g raw beetroot – finely grated
For the icing:
- 100g icing sugar
- 100g cream cheese
- beetroot juice (left over from above)
- 50g dark chocolate – melted
When it comes to ingredients I really do think using the best you can find is key for the results; and that is especially so with chocolate; yup, even baking chocolate. That is why I always use Valrhona in my recipes https://inter.valrhona.com/en
Grate the raw beetroot (you may want to wear gloves for this bit to avoid it looking like a murder scene!), squeeze out most of the liquid and set aside for the icing.
Melt the chocolate in a bowl over a pot of simmering water.
Whisk together the egg, sugar and oil until smooth and creamy and then stir in the vanilla extract.
Fold in the flour, bicarb, baking powder and ground almonds into the cake mix along with the cooled melted chocolate.
Pour the mixture into your prepared cake tin and bake on 170c for 40 mins – 1hr until a skewer inserted into the middle comes out clean.
I used my lovely bundt tin, and left it to cool for 10 minutes before turning out.
Once cooled completely use the beetroot juice beaten with some icing sugar and cream cheese to drizzle over the cake…adding the remaining melted chocolate as an extra drizzle on the top.