Beetroot chocolate cake

Name: Beetroot chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 375 g pre-cooked beetroot (from the fresh pack); 300 ml Sunflower oil; 5 Eggs (size M); 275 g Flour; 3 deleted Tsp Baking Powder; 110 g Cocoa powder; 375 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

375 g pre-cooked beetroot (from the fresh pack)
300 ml Sunflower oil
5 Eggs (size M)
275 g Flour
3 deleted Tsp Baking Powder
110 g Cocoa powder
375 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp Cocoa powder
7-10 Tbsp Fat and flour

Directions

1
Roughly dice the beetroot and put it together with the oil in a high mixing bowl. Puree finely with a hand blender. Add the eggs one after the other and stir in with the whisk of the hand mixer. Mix flour, baking powder, cocoa, sugar, vanillin sugar and salt. Add the vegetable-egg mixture and mix to a smooth dough
2
Grease a box cake tin (2.5 litres capacity, 30 cm long) and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven, 2nd rail from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Cover with aluminium foil for the last 15-20 minutes
3
Let the cake cool in the mould on a cake rack for 20-30 minutes. Then turn out of the mould, let it cool down and dust with cocoa powder
4
waiting time approx. 2 hours