Beetroot Chocolate Cake

Ready in 1 hour 45 minutes, serves 12.

1. Preheat the oven to 180ºC on bake.
2. Grease and line the base of a 23cm spring-form cake tin with paper.
3. In a large bowl place the first four ingredients and mix, giving it a good stir.
4. Sift the next six ingredients into another bowl.
5. Add the ­flour mix to the wet ingredients, alternating with the grated beetroot.
6. Mix together lightly and place in the tin. Bake for 1 hour and 30 minutes or until a skewer comes out clean.

Test this cake while it’s baking with a skewer or sharp knife – it can look cooked, but the middle may still be raw. Leave to cool in the tin and then remove to ice.

Icing:
Make a Beetroot chocolate ganache by melting 125g dark chocolate and ½ cup juiced beetroot together. Heat gently, then pour over the cake.

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• check No Additives or Preservatives
• check Source of Niacin (Vitamin B3)
• check Good source of Folate & Vitamin B6

• 2 cups LeaderBrand Pure’n Ezy Beetroot
• 2 cups sugar
• 1 ½ cups vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups ­flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ cup Dutch cocoa
• ¾ cup chocolate chips (DF or use +50% Whitakers which is Dairy Free)
• 1 tsp salt

Icing – Chocolate Beetroot Ganache

• 125g dark chocolate
• ½ cup Beetroot juice