I have revisited an old favourite and tweaked it a little to make this cake even more irresistible.  The combination of sweet, juicy beetroot and not to mention the colour works harmoniously with deep chocolate cake.

Serves 10-12

Ingredients

250g cooked beetroot, peeled and roughly chopped

200g 70% chocolate, broken into pieces

3 free-range eggs

100ml oil

200g brown or muscovado sugar

1 tsp vanilla extract

100g self-raising flour

50g cocoa, plus extra for dusting

1 tsp baking soda

Method

Preheat the oven 180C

Grease a 22cm round, removable bottom cake tin and line with paper.

Puree the cooked beetroot in a food processor until a fine pulp. Set aside.

Whisk the eggs, oil, sugar and vanilla together until the mixture is thick and creamy.

Gently mix in the cooked pureed beetroot and melted chocolate.

Sift in the dry ingredients and fold through until combined. Pour into your prepared cake tin and bake in lower part of the oven until risen and skewer comes out clean (45-50 minutes).

Cool in tin for 5-10 minutes then remove from the tin and cool completely.

Dust heavily with cocoa and enjoy.