Beetroot and Chocolate Traybake

Beetroot and Chocolate Traybake

a recipe by Delicious Magazine

Time: 30mins
Makes 20-25 squares

Ingredients:

100g unsalted butter
100g good quality plain chocolate (70-72% cocoa solids)
225g plain flour
150g light brown soft sugar
11/2 tsp baking powder
30g cocoa powder
1 large beetroot, peeled and grated
3 large free-range eggs, beaten
4 tbsp soured cream

Method:

Preheat oven to 180°C

Melt butter and chocolate together over barely simmering water. Stir and leave to cool slightly.

In a large bowl, mix flour, sugar, baking powder, and cocoa.

In another bowl, combine grated beetroot, eggs, soured cream, and melted chocolate mixture.

Pour wet ingredients into dry ingredients and beat briefly until just combined.

Transfer batter to a prepared cake tin and bake for 25–30 minutes, until risen and springy.

Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Topping

Beat butter and icing sugar until pale and creamy.
Mix in soured cream and vanilla extract.
Spread over the cooled cake.