Chocolate cake with beetroot

Name: Chocolate cake with beetroot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp Grease; 7-10 Tbsp some + 275 g flour; 375 g cooked beetroot (vacuum packed); 300 ml Sunflower oil; 5 Eggs (Gr. M); 3 deleted Tsp Baking Powder; 100 g Cocoa powder; 375 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Icing sugar and cocoa

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp Grease
7-10 Tbsp some + 275 g flour
375 g cooked beetroot (vacuum packed)
300 ml Sunflower oil
5 Eggs (Gr. M)
3 deleted Tsp Baking Powder
100 g Cocoa powder
375 g Sugar
1 package Vanilla sugar
7-10 Tbsp Icing sugar and cocoa

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a cupcake mould (approx. 2.5 l capacity; approx. 25 cm Ø) and dust with flour.
2
Cut the woody ends off the beetroot if necessary. Cut the tubers into pieces. Finely mash the beetroot and oil with a hand blender. Stir in the eggs one by one.
3
Mix 275 g flour, baking powder, cocoa, sugar and vanilla sugar. Add the puree and mix to a smooth dough.
4
Fill the dough into the mould. Bake in the preheated oven for 45-50 minutes. Let the cake rest in the form for about 10 minutes. Then turn out onto a cake rack and let it cool down. Dust with icing sugar and cocoa.