This is a really moist and chocolatey cake. Simple to make. The kids didn't even realise it had beetroot in the first time I made it. Decorate by dusting with icing sugar or it is delicious served warm with custard.
I made this over the weekend but changed the ingrediant's a little and added 1 cup roughly chopped walnuts and 1/2 cup dark choc chips (about 150g) which I thought were nice editions (especially the walnuts). Altered quantities were as follows 100g cocoa 350g self-raising flour 200g caster sugar 200g dark chocolate 125g unsalted butter 350g cooked beetroot, grated 3 large eggs I baked it for 1hr 10mins in 2 x loaf tins and it turned out nicely. You're right that it's delicious served warm with custard! And I love that you get that chocolate hit followed by a rich earthiness from the beetroot then a second chocolate hit at the end. Definitely makes for an interesting twist on a chocolate cake and sounds super impressive to your in laws! - 17 Jun 2012
Really delicious. It took me 1 hour and ten mins in a fan forced oven - I just checked it every 10 mins from 50, and was perfect (I also cooked it in a loaf tin which may have contributed to this). Keep an eye on her. The beetroot adds a fabulous moistness - without any earthy-ness that I so often associate with cooked beetroot. - 31 Jul 2011