Beet Chocolate Cake

Name: Beet Chocolate Cake
Ingredients: 3/4 lb cooked beets, diced; 1 1/4 cups sunflower oil; 1 tsp vanilla extract; 5 None medium eggs; 2 1/4 cups plain flour; 3 tbsp baking powder; 1 1/4 cups cocoa powder + 2 tbsp for dusting; 1 3/4 cups sugar

8 ingredients

3 steps

Ingredients

3/4 lb cooked beets, diced
1 1/4 cups sunflower oil
1 tsp vanilla extract
5 None medium eggs
2 1/4 cups plain flour
3 tbsp baking powder
1 1/4 cups cocoa powder + 2 tbsp for dusting
1 3/4 cups sugar

Directions

1

Put the beets and the sunflower oil in a blender and blend to a fine puree. Pour the puree into a bowl, stir in the vanilla extract then whisk in the eggs one at a time. Sift the flour, baking powder and 1 1/4 cups of the cocoa powder together and add to the batter, then stir in the sugar. The mixture should be smooth.
2

Grease a 4 x 9 inch loaf pan and dust with a little flour. Pour the cake mixture into the pan and level the top with a knife. Bake on the center rack of a preheated oven at 350°F for 1 1/4 hours. About 15-20 mins before the end of the baking time, remove the cake from the oven, cover with foil and return to the oven.
3

Remove the cake from the oven and allow to cool in the pan for 20-30 mins. When ready to serve, turn out of the pan and dust with the remaining cocoa powder.