Beetroot Chocolate Cake Recipe

Ingredients for Beetroot Chocolate Cake

• Beetroots
• Self Raising Flour
• Brown Sugar
• ¾ cup unsweetened cocoa powder
• Dark Cooking Chocolate
• Pecans
• Vegetable Oil
• 2 large eggs

How to Make Beetroot Chocolate Cake

1. Boil 2 medium unpeeled beetroots for 1 hour, or until tender.
2. Drain, peel, and cool the beetroots completely. Puree until you have 1 cup of smooth beetroot puree.
3. Preheat oven to 180°C (350°F). Grease and flour a 25cm (10-inch) round cake tin.
4. 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.
5. Add 1 cup chopped walnuts or pecans (optional).
6. In a separate bowl, whisk together ½ cup vegetable oil, 2 large eggs, and 1 cup beetroot puree.
7. Gently fold the wet ingredients into the dry ingredients. Stir in 1 cup melted dark chocolate (cooled slightly).
8. Pour batter into the prepared cake tin.
9. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
11. Serve slightly warm or at room temperature with whipped cream or a dusting of powdered sugar. Enjoy!