John Myers
Chocolate Cake with Beetroot
The perfect chocolate cake with beetroot recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 1 packet Baking powder
- 3 tablespoon Cocoa
- 100 g Sugar brown
- 100 g Sugar white
- 4 Free range eggs
- 250 g Melted butter
- 1 teaspoon Vanilla sugar
- 200 g Beetroot
- 200 g Dark chocolate shavings
- 100 g Dark chocolate couverture
- Mix the flour with the baking powder and place in a bowl. Add the vanilla sugar, the brown and the white sugar. Now mix everything with the eggs and melted butter to a smooth dough.
- Cut the beetroot into small pieces, puree and stir into the batter. Add the grated chocolate and stir in. Put the dough in a prepared Krans mold and smooth it out.
- Place the cake in the oven preheated to 180 degrees (top – bottom heat) and bake for approx. 50 – 55 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Melt the couverture over a water bath and spread it over the cooled cake. If you want, you can sprinkle it with powdered sugar before serving.
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