Chocolate & Beetroot Cake

Chocolate & Beetroot Cake

Serves 8-12

175g Cooked Beetroot (fresh, not in vinegar)

150g Carrots

120g Asda/Aldi Wholemeal Bread Mix

50g Granulated Sweetener

2 Eggs

100ml Unsweetened Almond Milk

3 Level Tablespoons Coco Powder

1 Teaspoon Baking Powder

Frosting:

1 Tub Quark

15g Granulated Sweeted

1 Level Tablespoon Coco Powder

5g Flaked Almonds or Sprinkling of Chocolate Curls (optional)

Method:

Whisk the eggs and 50g sweetener until pale yellow, blitz the Beetroot, milk and carrots in a blender/food processor until resembles thick soup. Add this and the bread mix, coco powder and baking powder and mix well with an electric mixer. Pour the mix into a lined loose bottom cake tin and cook at 175 for 45-1 hour.  Leave to cool in the tin for 10 minutes then gently turn out onto a wire baking rack to cool.  Mix the quark, sweetener and coco powder together and slice the cake through the centre, spreading the chocolate quark over the bottom base (leave 2 spoonfuls for the top of the cake).  Place on the top and smooth on the rest of the quark mix using the back of a spoon.  Decorate with flaked almonds or chocolate curls.  Keep in the fridge.