About this recipe:A super-moist and delicious chocolate beetroot cake. The secret ingredient is pureed beetroots! Beetroot makes this chocolate cake incomparably moist. Serve as is, with ice cream or top with chocolate frosting. You can also use this recipe to make cupcakes, simply adjust the baking time accordingly - 15 to 20 minutes at the same temperature should work a treat.
250g well-drained, cooked beetroots, pureed
1/2 teaspoon vanilla extract
300g caster sugar
250ml vegetable oil
225g plain flour
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm (9x13 in) or similar sized baking tin.
In a large bowl, combine pureed beetroots, eggs, vanilla, oil and sugar. Mix with an electric mixer on low speed until well combined.
In a separate bowl, mix together flour, bicarbonate of soda, salt and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared tin.
Bake for 25 to 30 minutes until done. Cool and frost with your favourite icing.
This cake is absolutely stunning. I will make this anytime I need a choc cake or cupcakes. So unbelievably moist! Absolutely no hint of beetroot. I pureed the beetroot in the blender along with the eggs and oil - the result was intensely pink, smooth and creamy. I then poured that out into a bowl and followed the recipe as stated from there. I pretty much followed the recipe to the letter, except I used olive oil instead of reg veg oil, and the result was fabulous. I made cupcakes and baked at the stated temp for about 18 minutes. Thanks! A gorgeous recipe! **Update** I made these a second time for my husband's birthday, and two different people told me they were the best chocolate cupcakes they had ever had! - 04 Mar 2011
I made this as cupcakes and they are delicious! I didn't have the werewithal to puree the beetroot so I just finely grated it, which worked just as well. Possibly a smidge too sweet, but amazingly moist (and I'm one who often has problems making moist cakes!) - 21 Aug 2011