BEETROOT AND CHOCOLATE CAKE: EASY, HEALTHY, MOIST!
This beautiful cake is so delicious, moist, healthy, and easy to make: just blend all the ingredients in a food processor, and bake!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Breakfast, Dessert
Keyword: beetroot and chocolate cake
Servings: 8
Calories: 281kcal
Author: Katia
Ingredients
2 (7oz/200 grams)medium beets, cooked
2 medium-sized eggs
1/2 scant cup(80-90 grams)vegetable oil(I use expeller pressed canola oil)
1 1/4 cup(170 grams)all-purpose flour or whole wheat flour
1 1/2tspbaking powder
1/2 cup(100 grams)sugar(I use unrefined cane sugar)
3 Tbsp(20 grams)cocoa powder, unsweetened
1/4tspvanilla essence(optional)
1/2(50 grams)70% or 85% dark chocolate bar, or more if you like(optional)
Pinchof salt
Instructions
Preheat the oven to 360F.
Grease or line your cake pan with parchment paper (Mine is a ring pan 8.6 x 4 inch-deep).
Whisk your flour in a bowl with 1 1/2 tsp of baking powder and a pinch of salt.
Place all the ingredients, except the flour, in a food processor and blend into a smooth consistency*
Add the flour in two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix (the pictures above show the main steps in the food processor).
Scrape the batter into the pan, level the top and bake in the middle shelf of the oven for about 30 minutes.
After 30 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
When the cake is ready, remove from the oven and let it cool.
In the meanwhile melt the dark chocolate in the microwave or into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny.
Remove your cake from the pan and decorate with the runny dark chocolate sauce. Enjoy it!
Notes
* I always use a food processor, not a blender. A blender is ok to mix wet ingredients, but you run the risk to overmix the batter when as soon as you add flour. To avoid overmixing, add flour by hand using a spatula, just until combined.