Preheat oven to 350F
Grease and line a 8 -inch springform pan (or 4 individual ones)
Sift flour, and cocoa in a bowl and add in the sugar, mix to combine.
Place the cooked beetroot in the bowl of a food processor (or in my case, in the vase of my powerful blender) and lightly blend away.
Then introduce eggs (one at a time), the oil and vanilla extract, blending until smooth.
Make a well in the centre of the dry ingredients, add the wet mixture from blender and mix well.
Pour into cake pan (or pans) and bake for about 50-60 min for regular sized pan (40-45 min for individual ones) or until a skewer comes out clean.
Let cool for about 10 min and then transfer to cooling wrack.
Then transfer to plate.
Then grab a spoon and transfer to mouth… and so on.
How wild can you get with your desserts? Take a look at this beetroot and chocolate cake recipe video and think about it. Its probably the most twisted cake you would have laid your hands on. So if you are in for an adventure get on board.