Chocolate and beetroot cake with hot chocolate sauce - recipe

Ingredients

Recipe , Cake 2 , Chocolate , Beetroot , Hot chocolate , Sauce

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1
Grease and line the base of a 20cm tin with baking paper. Preheat the oven to 180°C (160°C fan/gas mark 4). Then blitz the beetroot in a blender until pureed.

For this step you'll need:
- 300g Beetroot cooked
2
Melt the chocolate in a bowl set over a pan of water on a gentle heat. Then leave to cool slightly. Meanwhile beat together the butter and sugar until light and creamy. Add the eggs, one at a time, to the butter and sugar, and mix until combined. Stir in the melted chocolate.

For this step you'll need:
- 100g Dark chocolate chopped
- 125g Butter (unsalted)
- 300g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
3
Fold in the flour, cocoa powder and a pinch of salt. Add the beetroot puree and stir in well.

For this step you'll need:
- 225g Self-raising white flour
- 40g Cocoa powder
- pinch Salt
4

The cake mix will become a lovely deep burgundy colour, but don’t worry – it will look like chocolate cake once it’s cooked. Pour the mix into the prepared pan and cook for one hour. Leave the cake to cool for 10 minutes before turning out on to a wire rack to cool.
5
To make the sauce, heat the cream and liqueur in a saucepan and add the chocolate, syrup and butter. Keep stirring until melted and then serve warm, poured over your cake.

For this step you'll need:
- 3 tbsp Baileys
- 200g Dark chocolate chopped
- 1 tbsp Golden syrup
- 30g Butter (unsalted)

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