Chocolate gugelhupf with beetroot

Name: Chocolate gugelhupf with beetroot
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 375 g pre-cooked beetroot (in 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; 7-10 Tbsp Icing sugar and cocoa powder; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

375 g pre-cooked beetroot (in 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
7-10 Tbsp Icing sugar and cocoa powder
7-10 Tbsp Fat and flour

Directions

1
Finely puree the beetroot and oil with the blender. Add the eggs bit by bit. Mix flour, baking powder, cocoa, sugar, vanillin sugar. Add the vegetable puree and work into a smooth dough. Grease the pancake tin (2.5 litres capacity) and dust with flour.
2
Pour in the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Dust with icing sugar and cocoa powder
3
1 hour waiting time