Chocolate beetroot cake
Beetroot is given a new role in this dark, delicious chocolate cake. Try it with a strong espresso or with a cold glass of milk.
|¾ cup||Canola oil|
|¾ cup||Brown sugar|
|¼ cup||Cocoa powder|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
- Heat oven to 160 degC. Grease a 20cm ring tin and dust with flour.
- Combine oil, sugar and eggs in a bowl and beat until pale. Stir in grated beetroot, currants, sifted flour and remaining dry ingredients.
- Spoon mixture into prepared tin and bake for 30 to 40 minutes or until a skewer inserted comes out clean but moist. Cool in tin for 10 minutes before removing to a wire rack to cool completely.
- Ice with chocolate icing once cold. To make the icing place all ingredients in a bowl and over a saucepan of gently simmering water or microwave in short bursts to melt. Stir until smooth, cool a little, then drizzle over cake.