Delicious, indulgent and one of your five a day... this recipe is taken from Delicious Magazine online with a few minor tweaks.
Takes 20 minutes to make and 50 minutes -1 hour in the oven plus cooling
250g plain chocolate, broken up
3 large free-range eggs
200g caster sugar
100ml sunflower oil
100g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
50g ground almonds
250g raw beetroot
30g Coco Powder
For the icing
150g plain chocolate
100g icing sugar
100g double cream
Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.
Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.
Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 minutes until the mixture is smooth and creamy. Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in, together with the ground almonds.
Using a pair of rubber gloves to protect your fingers from staining, peel and grate the beetroot, then squeeze out the excess liquid. Fold the beetroot into the mixture with the cooled chocolate, until thoroughly mixed.
Pour the mixture into the prepared tin and bake for 50 minutes-1 hour. Cover with foil if the cake browns too quickly. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.
For the icing, place the plain chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in the icing sugar and cream until you have a thick, creamy and spreadable icing. Spread it over the top and sides of the cooled cake and serve.
This is everything you want from a chocolate cake - rich, moist, indulgent and little bit gooey.
Served with creme fraiche to balance out the richness. I wanted to add a little extra to this cake so simply scattered over chopped pistachio and dried rose petals.