Chocolate beetroot cakes
Adding beetroot to a chocolate cake recipe makes it wonderfully fudgy and moist. (Possibly a tiny bit healthy, too!)
By Jill Dupleix
From Saturday Kitchen
Ingredients
- 75驳/2陆辞锄 cocoa powder or powdered drinking chocolate
- 180驳/6陆辞锄 plain flour
- 2 tsp baking powder
- 250驳/8陆辞锄 caster sugar
- 250驳/8陆辞锄 cooked beetroot
- 3 large eggs
- 200ml/7fl oz corn oil
- 1 tsp vanilla extract
- icing sugar for dusting
Method
Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
Pur茅e the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
Bake for 30 minutes or until the top is firm when pressed with a finger.
Cool on a wire rack and dust with icing sugar to serve.
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