Chocolate & Beetroot Cake

Serves: 12

Ingredients

• 300g dark chocolate
• 300g Lakeland Dairies Butter
• 300g sugar
• 5 eggs
• 150g flour
• 50g cocoa powder
• 180g grated beetroot
• 1 litre Millac Roselle Supreme

Method

Melt the chocolate and Lakeland Dairies Butter together.

Whisk the eggs and sugar until pale light and fluffy.

Pour the melted chocolate mixture into the egg mixture then fold in the flour, cocoa and beetroot.

Once mixed well pour into a lined baking tray and cook at 160°C for 40 minutes until just set.

Once set remove from the oven and allow to cool.

Once cooled slice and serve with Millac Roselle Supreme.