Beetroot chocolate cake

Name: Beetroot chocolate cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 7-10 Tbsp Grease; 7-10 Tbsp some + 275 g flour; 375 g pre-cooked beetroot (vacuum); 300 ml neutral oil (e.g. rape seed oil); 5 Eggs (Gr. M); 3 deleted Tsp Baking Powder; 100 g + approx. 2 teaspoons cocoa; 375 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

7-10 Tbsp Grease
7-10 Tbsp some + 275 g flour
375 g pre-cooked beetroot (vacuum)
300 ml neutral oil (e.g. rape seed oil)
5 Eggs (Gr. M)
3 deleted Tsp Baking Powder
100 g + approx. 2 teaspoons cocoa
375 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp Aluminium foil

Directions

1
Grease a box cake tin (approx. 2 1/2 l capacity; 30 cm long) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Cut the beetroot into small pieces. (Attention! They stain strongly, best to wear disposable gloves.) Puree beetroot and oil in a mixing bowl with a hand blender. Stir in the eggs one by one with the whisks of the mixer.
3
Mix 275 g flour, baking powder, 100 g cocoa, sugar, vanilla sugar and 1 pinch of salt. Add beetroot puree. Stir everything briefly to a smooth dough. Smooth in the mould. Bake in a hot oven for about 1 1⁄4 hours (the inside of the cake should still be slightly moist).
4
After approx. 1 hour, cover with aluminium foil if necessary.
5
Take the cake out of the oven. Let it cool in the mould for 20-30 minutes. Then carefully turn out of the mould, let it cool down and dust with approx. 2 tsp. cocoa.