Chocolate beetroot cakes

Prep time less than 30 mins

Cook time less than 30 mins

Makes 12

Dietary Vegetarian

From Saturday Kitchen

Adding beetroot to a chocolate cake recipe makes it wonderfully fudgy and moist. (Possibly a tiny bit healthy, too!)

Method

Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
PurÃ©e the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
Bake for 30 minutes or until the top is firm when pressed with a finger.
Cool on a wire rack and dust with icing sugar to serve.

250g/8Â½oz cooked beetroot

180g/6Â½oz plain flour

2 tsp baking powder

250g/8Â½oz caster sugar

75g/2Â½oz cocoa powder or powdered drinking chocolate

200ml/7fl oz corn oil

icing sugar for dusting

1 tsp vanilla extract

3 large eggs

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