Beet and Chocolate Cake

• 1 large beet, cooked and roughly chopped
• 1 pinch salt
• 8 ounces all-purpose flour
• 4 ounces cocoa powder
• 1 tablespoon baking powder
• 10 ounces superfine sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 34 cup sunflower oil
• 4 ounces dark chocolate, chopped into pieces

1. Heat the oven to 375F.
2. Tip the beet into a blender and blitz until finely chopped.
3. Add a pinch of salt and the rest of the ingredients, except the oil and the chocolate.
4. When completely mixed in the blender (you may need to scrape the sides down a couple of times) add the oil in a steady stream with the motor running, as if you were making mayonnaise.
5. When all the oil has been added, stir in the chocolate then tip the mix into a lined 2lb loaf tin.
6. Cook for 1 hour until an inserted skewer comes out practically clean.
7. Leave the loaf to cool on a rack.
8. Serve in slices with creme fraiche or cream.

salt, flour, cocoa powder, baking powder, sugar, eggs, vanilla, sunflower oil, chocolate

Taken from www.food.com/recipe/beet-and-chocolate-cake-354494 (may not work)