Beetroot chocolate cake

Name: Beetroot chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Vacuumed, cooked beetroot; 200 ml Sunflower oil; 3 Eggs (size M); 200 g Sugar; 220 g Flour; 2 TEASPOONS Baking Powder; 1 pinch Salt; 80 g Cocoa powder; 100 g Dark chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Vacuumed, cooked beetroot
200 ml Sunflower oil
3 Eggs (size M)
200 g Sugar
220 g Flour
2 TEASPOONS Baking Powder
1 pinch Salt
80 g Cocoa powder
100 g Dark chocolate
7-10 Tbsp Fat and flour

Directions

1
Puree the beetroot and oil very finely with a hand blender. Stir eggs and sugar until creamy. Mix flour, baking powder, salt and cocoa. Stir the beetroot mixture into the egg mixture. Add the flour mixture by the spoonful and stir in.
2
Put the dough into a greased and flour-spread box form (approx. 10 x 25 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes.
3
Remove from the oven, let it rest in the mould for about 15 minutes, then turn out of the mould. Let the cake cool down. Chop the chocolate and melt over a warm water bath. Pull the cake into strips over the cake.