Double chocolate beetroot cake


Difficulty                  Medium 👍

 Ready

Baking Time 

Resting Time 

 20 minute

40 minute 

0 minute 


Ingredients
Number of people:                 12
80 g                                 dark chocolate
180 g                                 Beetroot (cooked)
130 g                                 Flour 
175 g                                 sugar
60 g                                 cocoa powder
1½ teaspoons                         Baking powder
150 ml                                 olive oil
1 teaspoon                         Vanilla extract
3                                         egg
80 g                                 cream
2 tbsp                                 Cherry sauce
1 tablespoon                         Cocoa powder for decoration
                                                salt
                                                Olive oil for lubrication
                                                Rosemary for decoration

Appliances
Large mixing bowl-oven-Baking tray-Knife-Chopping board-Blender-Agitator-Aluminum foil-Small saucepan-Cooling rack-Heat-resistant bowl

Nutrition per serving

Calories

Protein 

Fat 

Carbohydrate 

 314

4 g 

18 g 

33 g 

 
Cooking steps 1/5


  • 130 grams of  flour -175 grams of  sugar-60 grams of  cocoa powder-1½ teaspoons  baking powder-salt-Olive oil for lubrication
  • Large mixing bowl-oven-Baking tray
  • Preheat the oven to 175°C (up and down). Lubricate the baking tin with olive oil and set it aside. In a large bowl, mix flour with sugar, cocoa powder for baking, salt and baking powder.

Cooking Step 2/5


  • 180 g  beetroot-150 ml  olive oil-1 teaspoon  vanilla extract-3  eggs
  • Knife-Chopping board-Large mixing bowl-Blender-Agitator
  • Dice the cooked beetroots and place in a blender to beat until puree. Pour it into a large mixing bowl and mix with olive oil and vanilla extract. Beat the eggs one at a time, stirring well.

Cooking Step 3/5


Mix wet and dry materials thoroughly. Pour the batter into the lubricated baking pan and smooth it out.

Cooking Step 4/5

  • Aluminum foil
  • Place in the middle of the oven and bake for 35-45 minutes. At the last 10 minutes, cover with aluminum foil. When the time is up, insert the toothpick into the cake and take it out. If a little moist noodle sticks, it means the cake has been baked.

Cooking Step 5/5


  • 80 g  dark chocolate-80 grams of  cream-2 tablespoons  cherry sauce-1 tablespoon  cocoa powder for decoration-Rosemary for decoration
  • Small saucepan-Cooling rack-Heat-resistant bowl
  • Remove the cake from the oven, leave it in the baking tray and let it cool for 20-30 minutes, then transfer it to the cooling rack. While cooling, break the dark chocolate into pieces and place in a heat-resistant bowl, heat and melt in water. Pour the cream and cherry sauce, stir until the texture is even, the ingredients are melted and mixed. Pour over the cake and sprinkle with cocoa powder. If you like, it can be decorated with a little rosemary. After the chocolate has set, you can enjoy it. Good luck!