About this recipe:This rich and dense chocolate beetroot cake has been a firm favourite in household since we had a glut of beetroot one year and were looking for any possible way to use them in our cooking - as luck would have it, this yielded a fantastic result and I now make this cake as soon as beetroot comes into season.
Preheat the oven to 180 C / Gas 4. Grease and line a 900g loaf tin with baking parchment.
In a large bowl, combine the butter and sugar and blend until smooth with an electric whisk. Add the eggs, one at a time, whisking well after each addition. Sift in the flour then add the baking powder, milk, cocoa powder and vanilla extract. Whisk until well blended and light. Purée the beetroot in a food processor until smooth then fold into the cake mixture.
Bake in the oven for 80 to 90 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and still in its tin, sprinkle the chocolate chips onto the top of the cake. Wait 5 minutes and then smear the melted chocolate over. Lift the cake out of the tin using the baking parchment then enjoy warm from the oven or allow to cool on a rack.