|Self rising flour||1 3/4 Cup (28 tbs)|
|Dutch process cocoa powder||75 Gram|
|Superfine sugar||1 Cup (16 tbs)|
|Beetroot||1 Cup (16 tbs)|
|Canola oil||200 Milliliter (0.5 Cup)|
|Vanilla extract||1 Teaspoon|
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.