Blitz-and-bake Beetroot & Chocolate Cake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large cooked beetroot, about 175g in weight, roughly chopped
• 200g plain flour
• 100g cocoa powder
• 1 tbsp baking powder
• 250g golden caster sugar
• 3 eggs
• 2 tsp vanilla extract
• 200ml sunflower oil
• 100g dark chocolate, (not too bitter), chopped into pieces
• crème fraîche or clotted cream, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with baking parchment.

2. Put the chopped cooked beetroot, eggs, golden caster sugar, sunflower oil and vanilla extract into a blender or food processor. Blitz until completely smooth.

3. In a large bowl, whisk together the plain flour, cocoa powder and baking powder until evenly mixed.

4. Pour the blended beetroot mixture into the dry ingredients. Stir gently with a spatula until just combined, with no dry streaks remaining.

5. Fold the chopped dark chocolate through the batter, then scrape it into the prepared tin and level the top.

6. Bake on the middle shelf for 40 to 45 minutes, until a skewer inserted into the centre comes out with moist crumbs attached.

7. Leave the cake in the tin for 15 minutes, then turn it out onto a wire rack and let it cool completely.

8. Cut the cooled cake into 8 slices and serve with crème fraîche or clotted cream.