Rich Chocolate and Beetroot Bundt

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HAPPY NEW YEAR EVERYONE! I hope you all had a wonderful Christmas and New Year and are ready to face 2015 with renewed vigour.

With an abundance of post-Christmas chocolate lying around at home, I decided to remove the temptation and share the love at church today with a very rich and indulgent chocolate and beetroot cake. Beautifully moist and studded with chunks of dark chocolate, this is bound to prove popular with kids and adults alike.

A lot of recipes call for cooked beetroot, but thanks to the pulversing powers of the nutribullet I used raw.

Here’s how to do it. Scrub a whole beetroot and weigh out 180g of it.  Cube and put in the nutribullet along with three large eggs.

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Blend until pulverised.

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In a bowl or blender mix 200g plain flour, 250g light brown soft sugar, 100g  good quality cocoa powder, 1 tbsp baking powder, 1 tbsp vanilla bean paste before adding the beetroot and egg mixture, and 200ml melted butter. You’ll end up with a lovely rich mixture like this.

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Chop 100g of good quality dark chocolate (no higher than 70%).

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Mix into the batter before spooning into a greased bundt tin which has been sprinkled with cocoa powder to stop the cake sticking.

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Bake for 35mins at 180oC or until a skewer comes out clean. Leave to cool for ten minutes before turning out.

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For the icing steep a few cubes of the leftover beetroot in some vanilla syrup (water or milk works fine if you don’t have syrup to hand), then add the liquid to icing sugar to make a thick pink drizzle. Pipe over the cooled bundt.

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It went down well at church this morning.

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