very juicy and not so sweet cake

Summary

Ingredients

• 180 g butter
• 450 g sugar, brown
• ½ teaspoon salt
• 4 large egg (s)
• 120 g chocolate, dark or couverture
• 350 g flour
• 1 teaspoon, leveled baking powder
• 75 g cocoa powder
• 375 g beetroot

For the cast:

• 350 g couverture, dark
• 500 g sour cream or sour cream
• 100 g powdered sugar
• rum

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Instructions

Prep time: 40 minutes
Total time: 40 minutes

Boil the beetroot until soft, peel and let cool, then puree. Melt the couverture.

Beat the butter until frothy and gradually add sugar, salt and eggs. Stir in the couverture and then the flour, baking powder and cocoa mixture. Finally stir in the beetroot puree.

Fill the dough into a suitable mold and bake at 160 degrees for about 60 minutes.

After cooling, cover with the icing. To do this, let the melted couverture cool down a bit, then add the sour cream mixed with powdered sugar and season with rum.

For the quick version, you can just cover the cake with dark chocolate glaze and you can also use ready-cooked beetroot from the vacuum pack.

The cake is very juicy and fluffy, similar to carrot and zucchini cake.