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Recipe Submitted By: bakingmad
Beetroot gives a lovely moist texture and a hint of earthiness to this rich, indulgent cake. Top with a rich ganache to finish and serve with cream.
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 20 minutes |
| Portions | 12 |
| Skill Level | Easy |
| Average Rating |  |
| 200 grams | Beetroot cooked | |
| 3 | Free Range Eggs (beaten) |  |
| 200 ml | Sunflower Oil | |
| 200 grams | Light Muscovado Sugar (Billington's) |  |
| 175 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 0.50 tsp | Baking Powder | |
| 50 grams | Cocoa Powder | |
| 100 grams | Dark Chocolate Chips (Silver Spoon Create) |  |
To decorate
| 100 grams | Dark Chocolate Chips (Silver Spoon Create) |  |
| 142 ml | Double Cream | |
| 1 tbsp | Golden Caster Sugar (Billington's) |  |
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"Not a review but a question to "Baking Mad": the recipe says to drain and dry the beet root. What exactly does this mean? Is the beet root cooked before chopping, or grated?"
Bakingmad: "Hi there, the beetroot needs to be cooked before you use it. We have now included this in the ingredients instructions, thank you for drawing it to our attention. BakingMad.com"
05-04-2013 | Author: Macarooner |