Special occasion Beetroot and Dark Chocolate Cake


Like most kids, my kids love cake and wherever I can, I choose the healthier recipes with vegetables, like grated carrots or courgettes, or fruit, like mashed banana and/or crushed pineapple.

My second son graduated from junior preschool recently, and I made a delicious chocolate and beetroot cake. Taste is very important to my kids - if they're expecting a chocolate cake, it had better taste like a chocolate cake. I didn't tell them about the beetroot until after they had tasted it and given it the thumbs up. The cake was very well received, not only by my kids, but all the other preschool kids and the teachers.

It is so easy and quick its now my favourite 'go to recipe' for a cake. Plus, there is the added bonus of my kids being interested in more beetroot!
Beetroot and Dark Chocolate Cake
beetroot chocolate cake
200g dark chocolate
3 large eggs
150g brown sugar
125 ml rice bran oil
1 tsp vanilla extract
100g flour
85g ground almonds
1 Tbsp dark cocoa
1½ tsp baking powder
½ tsp baking soda
220g raw beetroot, peeled and finely grated.

Preheat oven to 180°C (160°C fan bake). Grease and line a 22 cm round cake tin.
Place chocolate in a bowl and gently melt over a pot of simmering water. Set aside to cool.
Place eggs, sugar and oil in a bowl and using an electric hand mixer, whisk for 3-4 minutes, until mixture is smooth and creamy. Stir in vanilla extract. Sieve dry ingredients and gently fold through egg mixture.
Add beetroot to melted chocolate and gently fold chocolate and beetroot through the mixture, ensuring it is well mixed.  Pour into prepared baking tin and cook for 45-55 minutes, or until a skewer comes out clean. Leave to cool in tin for 10 minutes before turning out onto cooling rack.
Serve sprinkled with icing sugar, or topped with buttercream icing (for those extra special occasions).