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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully earthy flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004 Ingredients:
75 g good quality cocoa powder (i used hershey's cocoa) |
180 g plain flour |
2 teaspoons baking powder |
250 g caster sugar (super fine sugar) |
250 g cooked fresh beetroots |
3 large eggs |
1 teaspoon vanilla extract |
200 ml corn or 200 ml sunflower oil |
icing sugar (confectioners sugar, to dust) |
Directions:
1. Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
2. Lightly butter a 25cm round or square cake pan.
3. Sift cocoa powder, flour and baking powder into a large bowl.
4. Stir in sugar and set aside.
5. Puree cooked beetroot in food processor.
6. Add eggs one at a time, mixing after each addition.
7. Add vanilla and oil and wiz until smooth.
8. Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
9. Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
10. If the cake begins to brown, cover lightly with foil, after about 30 minutes.
11. It WON'T rise a great deal, and the top might crack.
12. Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
13. Dust with icing sugar to serve.
14. Can be served with fresh whipped cream or creme fraiche or just delicious plain.
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