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Beetroot And Chocolate Cake Recipe Video
|Self rising flour||1 3⁄4 Cup (28 tbs)|
|Dutch process cocoa powder||75 Gram|
|Superfine sugar||1 Cup (16 tbs)|
|Beetroot||1 Cup (16 tbs)|
|Canola oil||200 Milliliter (0.5 Cup)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 3956 Calories from Fat 1912
% Daily Value*
Total Fat 216 g332.5%
Saturated Fat 22.6 g113%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 3608 mg150.3%
Total Carbohydrates 494 g164.8%
Dietary Fiber 35.6 g142.2%
Sugars 251.6 g
Protein 28 g55.2%
Vitamin A 1.5% Vitamin C 129.3%
Calcium 68.3% Iron 59.1%
*Based on a 2000 Calorie diet
Grease and line a 8 -inch springform pan (or 4 individual ones)
Sift flour, and cocoa in a bowl and add in the sugar, mix to combine.
Place the cooked beetroot in the bowl of a food processor (or in my case, in the vase of my powerful blender) and lightly blend away.
Then introduce eggs (one at a time), the oil and vanilla extract, blending until smooth.
Make a well in the centre of the dry ingredients, add the wet mixture from blender and mix well.
Pour into cake pan (or pans) and bake for about 50-60 min for regular sized pan (40-45 min for individual ones) or until a skewer comes out clean.
Let cool for about 10 min and then transfer to cooling wrack.
Then transfer to plate.
Then grab a spoon and transfer to mouth… and so on.