50g cocoa powder
175g plain flour
200g caster sugar
250g cooked beetroot
200ml sunflower oil
100g dark chocolate (chopped)
Sift cocoa powder, flour and baking powder into a mixing bowl. Add caster sugar.
Using a blender/food processor whizz up the cooked beetroot, add eggs one at a time, followed by sunflower oil.
Then pour pinky beetroot mixture into the flour mixture and mix well. Add chopped chocolate bits.
Pour into cake tin and cook for 45 minutes on Gas Mark 4/180C
Eat hot or cold. Serve with cream, icecream, custard. The usual stuff. Enjoy your Beetroot Chocolate Cake Pudding