Ultimate Beetroot and Chocolate Cake

Serves: Serves 8, makes 1 generous cake

PREP: 15 mins

COOK: 50 mins

Enjoy as a decedent dessert or a slice is also great with a cup of tea.

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For the cake:

200g quality dark chocolate (70% cocoa)

250g plain cooked (vacuum packed) beetroot, drained & pureed

200g plain flour

200g unsalted butter, melted

100g dark brown sugar

100g caster sugar

3 large eggs

2tbsp cocoa powder

2tsp baking powder

1tsp vanilla extract

Icing sugar for dusting

For the icing:

250g mascarpone

300ml double cream

1-2 tbsp icing sugar

Pre heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.
Break the chocolate into pieces and put in a food processor. Blitz until crumbed but not totally powdered – some larger pieces will give the cake a great texture. Tip out into a small bowl.
Add the beetroot to the food processor and blend together. Then add the remaining ingredients to the processor and whiz until well mixed. Stir in the chocolate pieces. Pour into the prepared cake tin and lightly level out the surface.
Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
While the cake is cooling, make the icing. In a large bowl, using an electric whisk, combine the mascarpone, double cream and icing sugar until you have a smooth consistency. Feel free to add less or more icing sugar depending on how sweet you like your icing.
Cut the cake in half horizontally and sandwich the two halves together with half the icing, then spread the rest on top.
Enjoy as a dessert or a slice is also great with a cup of tea.

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