Ingredients for Beetroot Chocolate Cake
- 2 medium beetroots (for 1 cup puree)
- Not found in recipe, recipe uses 2 cups all-purpose flour
- Not found in recipe, recipe uses 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup melted dark chocolate
- 1 cup chopped pecans (optional)
- ½ cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 cup chopped walnuts (optional)
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How to Make Beetroot Chocolate Cake
- Boil 2 medium unpeeled beetroots for 1 hour, or until tender.
- Drain, peel, and cool the beetroots completely. Puree until you have 1 cup of smooth beetroot puree.
- Preheat oven to 180°C (350°F). Grease and flour a 25cm (10-inch) round cake tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking powder.
- Add 1 cup chopped walnuts or pecans (optional).
- In a separate bowl, whisk together ½ cup vegetable oil, 2 large eggs, and 1 cup beetroot puree.
- Gently fold the wet ingredients into the dry ingredients. Stir in 1 cup melted dark chocolate (cooled slightly).
- Pour batter into the prepared cake tin.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve slightly warm or at room temperature with whipped cream or a dusting of powdered sugar. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
115g
Fat
32g
Carbs
17g
