Description

A rich and moist chocolate cake with a subtle earthy sweetness from beetroot, enhanced with espresso for depth, and perfect served with crème fraîche or cream.

Ingredients

200g butter, plus extra for greasing

250g cooked and peeled beetroot

200g dark chocolate (70% cocoa solids)

4 tbsp hot espresso coffee

135g plain flour

1 heaped tsp baking powder

3 tbsp cocoa powder

5 free-range eggs, separated

190g golden caster sugar

Crème fraîche or double cream, to serve

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Instructions

Preheat oven to 180C/160C Fan/Gas 4. Grease a 20cm cake tin and line base with baking parchment.
Blend beetroot in a food processor to a rough purée.
Melt chocolate in a bowl over a pan of hot water, ensuring the bowl doesn’t touch the water. Stir in hot coffee.
Add butter in small pieces to melt into the chocolate, then remove from heat to cool slightly.
Sift flour, baking powder, and cocoa together in a separate bowl.
Whisk egg yolks until frothy, then stir into chocolate mixture along with beetroot.
Whisk egg whites to stiff peaks, fold in sugar, then gently fold into chocolate mixture.
Fold in sifted flour mixture until just combined. Pour batter into tin.
Bake for 40 minutes, or until a skewer inserted in the center comes out clean.
Cool in the tin before serving with crème fraîche or cream.

Notes

Add 1 tsp vanilla extract for a warmer flavor.
Swap dark chocolate for milk chocolate for a sweeter version.
Mix in chopped nuts for added texture.
For dairy-free, use plant-based butter and serve with coconut cream.
Roast or steam raw beetroot before use to avoid grainy texture.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1/10 of cake
Calories: 340
Sugar: 24g
Sodium: 110mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg