Hidden vegetable chocolate cake

Method

1. Preheat a fan oven to 200°C. Line a 20cm cake tin well using the baking paper.

2. Place a medium saucepan on the weighing scales and weigh out the butter and sugar into the pan directly.

3. Put the saucepan on a low heat and keep an eye on it, stirring every now and again until you have a smooth syrup.

4. Grate the beetroot and leave it to one side - don’t add it to the flour now as it has high water content and will make the final cake lumpy.

5. Put the dry ingredients into a large bowl, mix and make a well in the centre. Pour the melted butter and sugar syrup inside and mix well.

6. Crack in your two eggs and mix again until they are incorporated into the batter.

7. Stir in your vanilla extract and finally, the beetroot making sure it is well coated in batter. Bake in the oven for 40 minutes.

8. Once baked, leave to cool completely in the tin before removing the paper and serving. Ice with melted chocolate or ganache if you prefer.