Beetroot and chocolate cake
Give your next culinary occasion a splash of colour with the sweet, earthy and bright beetroot - one of my favourite vegetables.The grated beetroot in this chocolate cake makes it very moist and complements the bitterness of the cocoa.
Frank Camorra's beet-licious chocolate cake. Photo: Marcel Aucar
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130ml extra-virgin olive oil
50g coconut oil
120g brown sugar
70g dark chocolate, broken into pieces (use dairy-free if required)
400g raw beetroot, grated
200g rye flour
2 tsp baking powder
60g cocoa powder
Preheat the oven to 180C.
Bring the olive oil and coconut oil up to a low heat in a saucepan then add the brown sugar and chocolate and stir until the chocolate is melted. Remove the pan from heat.
Pour the chocolate mix into a large mixing bowl, add the grated beetroot and stir to combine.
Beat the eggs in a separate bowl and add them to the beetroot mix. Sift the flour, baking powder and cocoa powder into the beetroot and combine well.
Grease a 20-cm round cake tin with a little oil. Pour in the cake batter and bake for 25-30 minutes, or until slightly dark and cracked on top.
Leave for five minutes then remove from the cake tin and let sit for 10 minutes or until cooled to serve.
Dust with drinking chocolate or icing sugar. You can also serve it with a dollop of fromage frais or creme fraiche.