This is my all-time favorite chocolate cake recipe. I find most chocolate cakes too cakey, too dry, not chocolate-y enough. And whilst I love brownies, sometimes I want something lighter. This is the perfect in-between. Rich with a deep chocolate flavour, moist, but light enough to eat with a cuppa.
It’s super-simple to whip up – just a case of blitz-ing the beetroot, melting some butter, mixing it all together and throwing in a tin with some chocolate chips. However I’m lazy, the mix is super-thick and it can split if you don’t add the oil gradually. Rather than give up, I just shove it in my new Kenwood Stand Mixer* which means I can literally have this in the oven in under ten minutes. Washing up included. It’s rather dangerous on study days when I’m bored and peckish!
- 1/2 vac-pack of beetroot (around 150g), roughly chopped. Use the rest to make a risotto or delicious salad!
- 200g plain flour
- 100g cocoa powder
- 1 tbsp baking powder
- 250g sugar
- 3 medium eggs
- 175ml sunflower oil
- 100g dark chocolate – either a bar chopped roughly, or chips
Blitz the beetroot in a food processor until you have a rough puree, then tip into a mixing bowl with a pinch of salt. Add rest of the ingredients, except the oil and chocolate, and mix. When combined (it’s a thick mixture, so using a stand mixture makes it easier – though doing it by hand = extra calories burnt = more cake), add the oil gradually whilst continually stirring. Once the oil has been added, stir through the chocolate and tip into a lined 900g loaf tin. Pop in the oven and bake for around 50 minutes at 190C (stick a skewer in – if it comes out gooey the cake needs a little longer!). Leave the loaf to cool on a rack before slicing.
*I was gifted a kMix Stand Mixer as part of a baking collaboration with Kenwood. All opinions are my own – I really love cake, and I really love things that make baking cake easier!
What’s your favorite chocolate cake recipe?
