Chocolate cake with beetroot

The original cake with beets and chocolate turns out to be soft, moist and incredibly tender. Its bright and rich taste is hard to resist.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 180 minutes

Ingredients

• Beetroot 270 g
• Eggs 3 pieces
• Vegetable oil 200 ml + for lubrication
• Flour 180 g
• Cocoa powder without sugar 50 g
• Powdered sugar 200 g
• Baking powder 1½ tsp spoons
• Dark chocolate 100 g
• Nuts to taste

Cooking method

• Boil the beets until tender in about one and a half to two hours. Cool and cut into small pieces.

  How much to cook beets and how to speed up the process

• Grind the beets in a blender. Add eggs one at a time, then add oil. Continue whisking until smooth.

• Combine the sifted flour with cocoa, icing sugar and baking powder. Add the beet and egg mass and stir to avoid lumps.

• Then stir again with chopped chocolate.

• Pour the mixture into a greased mold. Bake for about 40–45 minutes at 180 ° C.

  Check the readiness with a toothpick: it should remain dry after piercing the cake.

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• Decorate the finished cake with chopped nuts if desired.

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