Chocolate and beetroot cake

Steps Making Recipes Chocolate and beetroot cake using 10 ingredients and 11 steps

Chocolate and beetroot cake - Come See our Unique Cake Gifts! Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix.

Break the eggs into a large mixing bowl.

You can cook Chocolate and beetroot cake using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients make Chocolate and beetroot cake

1. You need 200 g beetroot.
2. Prepare 2 medium sized eggs.
3. Prepare 80 g vegetable oil.
4. It's 170 g flour.
5. Prepare 1 1/2 tsp baking powder.
6. It's 100 g suger.
7. It's 3 tbsp cocoa powder.
8. You need 1/4 tsp vanilla essence.
9. It's Pinch salt.
10. It's 50 g chocolate to decorate.

Chocolate and beetroot cake step by step

1. Preheat the oven to 360F..
2. Grease or line your cake pan with parchment paper (Mine is a ring pan 8.6 x 4 inch-deep).
3. Whisk your flour in a bowl with 1 1/2 tsp of baking powder and a pinch of salt..
4. Place all the ingredients, except the flour, in a food processor and blend into a smooth consistency.
5. Add the flour in two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix..
6. Scrape the batter into the pan, level the top and bake in the middle shelf of the oven for about 30 minutes..
7. After 30 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again..
8. When the cake is ready, remove from the oven and let it cool..
9. In the meanwhile melt the dark chocolate in the microwave or into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny..
10. Remove your cake from the pan and decorate with the runny dark chocolate sauce..
11. If you want to be fancy use some of the beetroot juice to make some runny icing..

Chocolate and beetroot cake - Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil. So we've found the dreamiest, richest and most intoxicating chocolate. Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool. A super-moist and delicious chocolate beetroot cake. The secret ingredient is pureed beetroots! Thank you and good luck