Serves 8

125m vegetable oil

2 medium sized eggs

1 ½ teaspoon baking powder

150g plain flour

3 tablespoon cocoa powder, unsweetened

60g sugar

¼ teaspoon vanilla essence

½ dark chocolate bar

Pinch of salt


Preheat the oven to 180 C and line a cake pan with parchment paper.

Whisk flour, 1 ½ teaspoon baking powder and a pinch of salt in a bowl. Add all ingredients, except flour and chocolate, to a blender and blend until smooth.

Add flour in 2 batches, scraping down bowl. Blend for a few seconds until flour is just combined with the rest of the ingredients. Add batter to the pan, smooth the top and bake for 30 minutes.

Remove the cake from the oven and let it cool.

Melt dark chocolate in the microwave, stirring occasionally. Let it set until a bit firm. Pour chocolate over the cake. Serve and enjoy!

Notes: Beetroot makes this cake a very healthy option. To make the cake moist use room temperature ingredients, don’t over-mix the batter and use fresh baking powder. It is rich in fibre, nutrients and is very low in fat.