Following last weeks carrot cake, I decide to continue down the root vegetable route and create a chocolate beetroot loaf cake laced with orange to inject a festive flavor. The addition of raw grated beetroot makes the cake extra moist and feel slightly less guilty about enjoying this teatime treat!
Frances’ Chocolate Orange Beetroot Loaf
8oz Self Raising Flour
1oz Cocoa Powder
1 Tsp Bicarbonate of Soda
1 Tsp Baking Powder
Pinch of Salt
8oz Light Muscovado Sugar
5oz Beetroot, peeled and coarsely grated
1 Orange, zested and juiced
3oz Dark Chocolate, chopped into pieces
200ml Sunflower Oil
3 Eggs, beaten
1 Tsp Vanilla Essence
Pre-heat the oven to 180C/Gas 4. Grease and line a loaf tin.
Sift all the dry ingredients into a large mixing bowl and stir in the sugar, grated beetroot, orange zest, juice and chocolate pieces. Pour in the oil, eggs, and vanilla essence. Stir and mix together until all the ingredients are well combined. Pour the cake mixture into the prepared tin and bake for approx 40-45 minutes. The cake should be risen and firm to the touch. Also test with a skewer or sharp knife to ensure the cake is cooked in the middle. Leave to stand for 10 minutes before turning out onto a wire rack to cool. Serve in slices on its own or with some mascarpone on the side.