Description[edit | edit source]

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Pre heat oven to 180C (350F).
  2. Lightly butter a 25 cm round or square cake pan.
  3. Sift cocoa powder, flour and baking powder into a large bowl.
  4. Stir in Sugar and set aside.
  5. Puree cooked beetroot in food processor.
  6. Add eggs one at a time, mixing after each addition.
  7. Add vanilla and oil and wiz until smooth.
  8. Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
  9. Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
  10. If the cake begins to brown, cover lightly with foil, after about 30 minutes.
  11. It WON'T rise a great deal, and the top might crack.
  12. Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
  13. Dust with icing sugar to serve.
  14. Can be served with fresh whipped cream or crème fraîche or just delicious plain.
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