Adding beetroot to a chocolate cake recipe makes it wonderfully fudgy and moist. (Possibly a tiny bit healthy, too!)
Ingredients
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75g/2½oz cocoa powder or powdered drinking chocolate
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180g/6½oz plain flour
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2 tsp baking powder
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250g/8½oz caster sugar
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250g/8½oz cooked beetroot
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3 large eggs
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200ml/7fl oz corn oil
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1 tsp vanilla extract
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icing sugar for dusting
Preparation method
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Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
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Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
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Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
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Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
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Bake for 30 minutes or until the top is firm when pressed with a finger.
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Cool on a wire rack and dust with icing sugar to serve.
(Source: BBC)
