This easy, moist beet and chocolate cake recipe comes from Nigel Slater. The plain cooked vacuum packed beetroot keeps this rich chocolate cake wonderfully moist and extra delicious.
- Preheat the oven to 180C/350F. Grease a 20-cm / 8-in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
- Blend the beetroot in a food processor to a rough purée.
- Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
- Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
- Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
- Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
- Whisk the egg whites until still peaks form when the whisk is removed. Fold in the stevia, then fold into the chocolate mixture, then the flour mixture. Pour the batter into the prepared tin and bake for 40-50 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin.
- Combine the sifted powdered sugar with the beet juice until smooth. Pour the glaze over the cake and allow the icing to set.
I am sending this to Chocolate Contest held in Torta Della Figlia.