Beetroot & Chocolate Cakes

Taking inspiraton from the produce grown in the Montessori Centenary Garden at the RHS Chelsea flower show, Chantelle created these tasty recipes to make at home.

Beetroot are such a beautiful colour! They can make a bit of a mess though so be careful when you prepare them. This recipe is delicious – the chocolate gives the richness with the beetroot giving it some natural sweetness.

Makes 8

INGREDIENTS

100g honey

1 egg

100g plain yoghurt

30g cocoa powder

75g unsalted butter, melted

1 tsp baking powder

1/2 tsp bicarbonate of soda

125g wholemeal flour

120g peeled and grated beetroot

100ml hot water

pinch of salt

50g dark or milk chocolate

METHOD 

Preheat the oven to 170°C.

Place all of the ingredients in the food processor in the order as above and whiz until smooth. Place in greased muffin pans or bundt tins and bake for 15-20 minutes until a skewer inserted comes out clean. Remove from the tins and allow to cool on a wire rack.

Melt the chocolate and, using a fork, drizzle over the top of each cake.