Beetroot chocolate cake

Name: Beetroot chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 100 g vacuum cooked beetroot; 125 g Walnut kernels; 150 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 3 TSP Baking Powder; 4 TABLESPOONS Cocoa powder; 200 g Icing sugar; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

100 g vacuum cooked beetroot
125 g Walnut kernels
150 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
3 TSP Baking Powder
4 TABLESPOONS Cocoa powder
200 g Icing sugar
7-10 Tbsp Fat and flour
baking paper

Directions

1
Chop the beetroot finely, mash it. Chop 100 g nuts. Cream fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour, baking powder and cocoa, alternately stir in beetroot.
2
Fold in chopped nuts.
3
Pour into a greased, flour-sprinkled box form (11 x 25 cm; approx. 1.25 l capacity) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
4
Remove and let it cool down on a cake rack.
5
Meanwhile melt 25 g sugar in a small pan, caramelise the remaining nuts in it while stirring. Spread the nuts on baking paper and let them cool down.
6
Carefully remove the cake from the mould and place it on a cake rack. Mix icing sugar with 6 tbsp. water. Spread the icing evenly over the cake. Spread caramel nuts on top. Let the icing dry for about 30 minutes.
7
Cut the cake into slices. Whipped cream tastes good with it.