12/09/2016

Makes: 1 Cake

Ingredients

100g dark chocolate

150g cooked beetroot (not in vinegar)

50ml Rapeseed oil 

100g Melted Butter

3 large eggs

1tsp vanilla extract

60g cocoa powder

220g Self raising flour

200g Caster sugar

100g Fresh raspberries

50g White chocolate, grated or melted, and handful of fresh raspberries for decorating

100g Crème Fraiche 

Mint leaves and dusting of icing sugar to decorate 

Method 

Preheat your oven to 180C Grease and line a loaf tin, Melt the dark chocolate in a glass bowl over a saucepan of simmering water. 

In a blender blitz the beetroot to a puree then adds the oil and melted butter. Add the eggs. Add a few drops of Vanilla. The mix will look a little of a funny colour but that is normal. 

In a large bowl, sieve the cocoa powder and flour, add in the sugar. 

Add the pureed mix to the bowl and combine gently together. Stir in the melted chocolate and the whole raspberries. 

Add mix into a greased tin and bake for approx. 40 minutes. Cool the cake. 

Decorate the cake with whole raspberries and grated white chocolate or melt the white chocolate and drizzle over the raspberries. Serve with dollops of crème fraiche. 

The pop a mint leaf on top and dust with icing sugar. 

Brian’s Tip: Cook in a sandwich tin and serve as afternoon tray bakes.