Beetroot chocolate cake

Prep: 20 mins

Cook: 50 mins

This recipe from Annabel Karmel is especially created for kids so that they can help you make it...or if they are old enough, make it themselves!

Cake
100g Bournville chocolate
125g butter, softened
225g light muscovado sugar
3 eggs
25g cocoa powder
225g self raising flour
Half tsp baking powder
Half tsp bicarbonate of soda
Quarter tsp salt
250g cooked beetroot, grated

Icing
100 g Bournville chocolate
100g soft butter
100g icing sugar
25g cocoa powder

Pre heat the oven to 180C / 160 Fan/ Gas 4

Line the base of a 23 cm / 9 in round spring form cake tin and grease well.

To make the cake: Melt the Bournville chocolate in a bowl over a pan of simmering water until runny.

Put all the ingredients except the beetroot into a bowl. Mix together using an electric hand whisk until smooth. Stir in the melted chocolate and grated beetroot. Spoon into the tin and level the top.

Bake for 45 to 50 minutes until well risen and coming away from the sides of the tin. Leave to cool and when cool remove the sides and place on a wire rack to cool completely.

To make the icing – melt the chocolate in a bowl over a pan of simmering water until runny, leave to cool.

Sift the icing sugar and cocoa powder into the soft butter and whisk together. Add the melted chocolate and mix well. Spread over the top of the cake.

Serves
8

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Flour, Chocolate, Eggs

Recipe Type
Cakes & Baking, Kids Food

Special Info
Nut free, Pregnant Mums

Level of Difficulty
Easy