Chocolate cake with beetroot

Ingredients for 1 servings:

• 375 g beetroot, cooked
• 300 ml oil (sunflower oil)
• 5 eggs
• 275 g flour
• 3 tsp, leveled baking powder
• 100 g cocoa powder
• 375 g sugar
• 1 packet of vanilla sugar
• Powdered sugar for dusting
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

very juicy and powerful

Grease a Bundt cake tin (approx. 2.5 l capacity, 25 cm diameter) and dust with a little flour. Trim any woody ends from the beets, if necessary. Cut the tubers into pieces. Finely purée the beets and oil with a hand blender. Stir in the eggs one at a time. Mix together the flour, baking powder, cocoa powder, sugar, and vanilla sugar. Add the purée and mix until smooth. Pour the batter into the tin. Bake in a preheated oven (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for approx. 45-50 minutes. Let the cake rest in the tin for approx. 10 minutes. Then turn out onto a wire rack and let cool. Dust with icing sugar.