This cake is so simple to make and I am yet to meet anyone who does not like it.
This is not the kind of cake you can cut into slices and pick up. It's rich, really more of a brownie and best eaten with a cake fork, possibly with some double cream, ice cream or yogurt in the side.
It's also a great "mystery ingredient cake" that will have friends and family guessing.
Chocolate and Beetroot Cake
250 gm Good Quality Dark Chocolate
250 gm Unsalted Butter
250 gm Castor Sugar
150 gm Self Raising Flour
250 gm Peeled & Grated Beetroot
Grease and line a 20x20cm cake tin.
Heat your oven to 170 degrees.
Melt the butter and chocolate in a saucepan over a low heat stirring to mix.
Beat your eggs and sugar. Whisk the chocolate butter mix into the egg and sugar.
Grate beetroot and mix it with the flour then fold into the chocolate mix.
Pour mix into cake tin and bake for 1hr or until skewer come out clean