Chocolate-and-beetroot-cake

Chocolate and beetroot cake

Grated beetroot and ground almonds give a lovely moist texture to this tasty sponge

By , 19 September 2018

(40 votes)

Chocolate and beetroot cake

  • Cook: 55 Mins
    plus cooling

  • Serves: 16

Nutritional Info
Each 79g serving contains

  • Energy

    1028KJ

    246KCAL

    12%

  • Fat

    13.4g

    med

    19%

  • Saturates

    4.9g

    high

    25%

  • Sugars

    16.6g

    med

    18%

  • Salt

    0.26g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1301kJ/311kcal.
Ingredients
  • 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
Method

  • 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.