Chocolate Cake with Beetroot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g beetroot, cooked
- 300 ml oil (sunflower oil)
- 5 egg (s)
- 275 g flour
- 3 teaspoons, leveled baking powder
- 100 g cocoa powder
- 375 grams sugar
- 1 packet vanilla sugar
- Icing sugar for dusting
- Butter for the mold
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Grease a cup cake tin (approx. 2.5 l capacity, 25 cm diameter) and dust it with a little flour. If necessary, cut off the woody ends of the beetroot. Cut the tubers into pieces.
- Finely puree the beetroot and oil with a hand blender. Mix in the eggs one by one. Mix the flour, baking powder, cocoa, sugar and vanilla sugar together. Add the puree and stir to form a smooth dough.
- Pour the batter into the mold. Bake in the preheated oven (top / bottom heat: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 45 - 50 minutes.
- Let the cake rest in the baking pan for about 10 minutes. Then turn out onto a wire rack and let cool down. Dust with powdered sugar.
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