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Method
Make it happen
- 01
Heat oven to 170°C fan and line a 20 cm round tin. Grate cooked beetroot and squeeze out excess liquid if very wet.
- 02
Mix flour, cocoa, baking powder and cinnamon; whisk brown sugar, eggs, oil and yoghurt in a separate bowl.
- 03
Stir beetroot and melted cooled chocolate into wet ingredients, then fold in dry ingredients until combined.
- 04
Bake 35–42 minutes until centre is set and a skewer comes out without raw batter. Cool completely on a rack.