Chocolate and beetroot cake
- 125g Asda Best For Baking Cakes spread
- 150g 70% dark chocolate, broken into pieces
- 150g golden caster sugar
- 200g raw beetroot, peeled and grated
- 50g ground almonds
- 3 large eggs, beaten
- 50g cocoa powder
- 175g self-raising flour
- 150ml reduced-fat crème fraîche
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm sandwich cake tins.
Put the spread and 100g of the chocolate into a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Stir until melted, then mix in the sugar. Leave to cool for 10 mins.
Stir in the beetroot, almonds and eggs. Sift in the cocoa and flour and stir until just combined.
Divide the cake mixture between the tins. Bake for 30-35 mins until the tops spring back to the touch.
Turn the cakes out onto a wire rack and remove the baking paper from the bottoms. Allow to cool fully and sandwich together with the crème fraîche.
To decorate, melt the rest of the dark chocolate, drizzle over the cake and serve immediately.