Chocolate Beetroot Cake
Over a year ago
2,340 views
Ingredients
- 180g Plain Flour
- 50g Bitter Cocoa Powder
- 1 ½ tsp Baking Powder
- Pinch Salt
- 250g Caster Sugar
- 300g Cooked Beetroot
- 3 Eggs
- 200ml Corn Oil
- 1 tsp Vanilla Extract
Accompaniment
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Description
I tried this because I was curious as to whether or not it would work. Well it certainly does. The beetroot works rather like carrot in a carrot cake and helps keep the cake moist.
Method
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1
Heat the oven to 180C/Gas mark 4. Butter and flour an 18cm (7in) round or square cake tin.
Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.
Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula, and pour into the prepared cake tin.
Bake for 40 minutes, or until an inserted skewer comes out clean. It won’t rise a great deal and the top may crack a bit. Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack. To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.
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