|Dwight Schrute (photo NBC)|
The addition of cocoa powder, melted chocolate and chocolate chips gives this cake the look and feel of a chocolate fudge cake, just with a bit of a twist. The beetroot also gives the cake an amazing dark colour. Perhaps a sneaky way of getting children to eat vegetables... as long as you don't mind a shed-load of chocolate being in there too!
- 110g unsalted butter
- 50g of good quality cocoa powder
- 100g golden caster sugar
- 60ml maple syrup
- 4 medium eggs
- 300g of cooked and pureed beetroot (I bought it ready cooked in a vacuum pack)
- 100g milk chocolate broken into chunks
- 1 tsp vanilla extract
- 150g plain flour
- 1 tsp salt
- 2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 100g milk chocolate chips
- I used a standard sized bundt tin (10 inches, 10 cups or 2.4 litres) - prepare by greasing and dusting with cocoa powder. It's best to use a fairly plain tin, as the chocolate chips can disguise detail.
- Mix the butter and sugar until it is well combined then add the maple syrup. It's easier to start by hand as it's a bit sloppy!
- Whisk the eggs together in a jug. Start to add to the mix gradually. It's a real bugger for curdling! Don't worry too much if it does though, the flour will help.
- Melt the solid chocolate using either a Bain Marie or by popping it in the microwave and put to one side.
- Measure out the flour, cocoa, salt, bicarb and cinnamon into a bowl.
- So in front of you, you now have your main mixture, the melted chocolate, the pureed beets and the flour mixture.
- Pour half of the beet mix and the all the vanilla extract into the main bowl and give it a quick mix until combined.
- Now add the all of the melted chocolate and mix again.
- Sift in half of the flour. Fold it in.
- Add the rest of the beets and mix lightly.
- Sift in the rest of the flour. Fold it in.
- Now fold in the chocolate chips.
- Pour the whole thing into your bundt tin and bake for 1 hour on 180 C/Gas 4.
- When the cake is shrinking from the sides of the tin and a skewer comes out clean, the cake is done.
- Leave to cool on a wire rack for 10 minutes and then turn out.
- Once cool, dredge with icing sugar.