Beetroot And Chocolate Cake

Ingredients

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)
Medium 3 Large
Canola oil 200 Milliliter (0.5 Cup)
Vanilla extract 1 Teaspoon

Directions

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.

Enjoy!

Recipe Summary

Difficulty Level: Medium