Chocolate Beetroot Cake is a delicious chocolate cake that has a vegetable in it. Brilliant – has to be healthy then doesn’t it? That means an extra slice for me!
Chocolate Beetroot Cake
Moist, rich cake with beetroot blended into the batter. Earthy sweetness, moist texture, and surprisingly delicious.
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
.25 tsp Canola oil
1 number Egg
2 number Egg whites
1 number Brown sugar-1 cup, firmly packed
85 gram Chocolate-melted
.50 cup Beetroot-Drained and from the tin
1 tsp Vanilla extract
2 number Self raising flour-2 cups
1 tsp Bicarb soda
.25 tsp Salt
.5 number Buttermilk-half cup
Directions
- Beat brown sugar and oil until creamy. Add egg and egg whites one at a time, beating well after each addition. Beat in chocolate, beetroot, buttermilk and vanilla. Add flour, bicarb and salt and beat until smooth.
- Pour into cake tin and bake at 180 for 35-40 minutes or until skewer comes out clean when inserted. Cool completely. Refrigerate in airtight container for up to 4 days or freeze for up to a month.
- Recipe Hints and Tips:
- Double wrap in plastic wrap and freeze for up to one month.
- Chocolate Cream Cheese icing is a perfect way to finish the cake
- Works well cooked in muffin cases, just reduce the cooking time.
- Recipe submitted by Cassy Billingsley
I get what you’re saying, and yeah, those cases where people meet as adults can explain why the attraction happens.…