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Chocolate & Beetroot Cake

Chocolate sponge with beetroot

Prep Time: 15 mins
Cooking Time: 25 mins
Serves: 20
Serving Size: 76g

Meal Type:
Channel: ,

Ingredients

  • 700g McDougalls Chocolate Sponge mix
  • 350g Cooked beetroot, grated
  • 100g Black treacle
  • 50g Cocoa powder
  • 1 Orange, zest reserved
  • 325ml Orange juice

Method

  1. Place the McDougalls Chocolate Sponge Mix, grated beetroot, treacle, cocoa and orange zest in a bowl fitted with a whisk. Blend in the fruit juice on slow speed for 1 minute, scrape down and then mix for a further 4 minutes on medium speed.
  2. Transfer to a greased 25cm x 35cm (10 x 14) tin.
  3. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 20-25 minutes until risen and firm to touch. For fan assisted ovens, reduce temperature to 180°C/350°F/Gas Mark 4.

Additional Tips

The cake tastes even better when covered in cling film and eaten the next day. Freezes well.