This cake was inspired by a dream I had where Stephen Fry made a chocolate and beetroot cake for me. I had never heard of that combination before, but a little digging came up with this recipe. Sadly, Stephen Fry didn't serve it to me when I made it!
It's not for the fainthearted as the uncooked beetroot has quite a strong, earthy taste but it makes a change from plain chocolate cake.
250g butter, softened
325g dark muscavado sugar
4 medium eggs
250g plain flour
2 tsp baking powder
2 tbsp cocoa
300g fresh beetroot, finely shredded
115g 70% cocoa chocolate, grated
1/2 tsp vanilla essence
Preheat oven to 180C.
In a bowl, mix together the softened butter and muscovado sugar until light and fluffy.
Beat the eggs and add them to the butter mixture gradually, mixing well.
Sift the flour, baking powder and cocoa powder into the cake batter and stir well.
Add the grated beetroot to the cake mix together with the grated chocolate. Stir well to combine and add the vanilla essence.
Transfer the mixture to a buttered 23cm round cake tin and bake for 50-65 minutes or until a skewer inserted in the middle comes away cleanly.
This is quite a moist cake so depending on your oven, it may take a bit longer - don't worry, just cover the top of the cake loosely with foil to prevent it from burning.