Quote:
Originally Posted by dreams
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Chocolate Beetroot Cake. Makes an 8" cake.
Grease and line a tall 8" cake tin, preferably with loose bottom.
Heat oven to 180 C (360 °F)
Dry Ingredients:
80g cocoa powder
180g plain flour
10ml baking powder (i.e. two level teaspoons)
250g caster sugar
Sieve these into a large mixing bowl, and mix thoroughly.
Wet Ingredients
250g (or so) of raw peeled beetroot
3 large eggs
200ml vegetable oil (any will do - e.g. sunflower, canola or corn)
5ml vanilla essence (i.e. one teaspoon)
Grate the beetroot very finely - a food processor with a fine grating disk is best for this. Discard any left-over large pieces. Then add the eggs, oil and vanilla essence to the beetroot and mix thoroughly - switching to a plastic mixing blade in the food processor and mixing with that works well.
Add the wet ingredients to the dry, and mix - best by hand, it won't take more than a minute. As soon as it's completely mixed - no dry bits left - pour into the prepared cake tin, and put in the oven.
This takes a while to cook - at least 40 minutes, usually 50 to 60. Check with a clean skewer every five minutes or so after 40 minutes - when the skewer comes out clean it's ready. I find turning the oven down to 160 C after 30-40 minutes stops the top browning too much, or you could cover with foil then instead.
The cake top /will/ crack - this is normal.
Once cooked, let it cool in the tin for ten minutes before taking out and leaving to completely cool on a cake rack. Well, you can eat it warm if you can't wait.
Just before serving, dust the top with icing sugar.
Mmm..... just one slice left...