Double chocolate beetroot cake

Step 1/5

• 130 g flour
• 175 g sugar
• 60 g cocoa powder
• 1½ tsp baking powder
• salt
• olive oil for greasing

• oven
• springform pan
• large mixing bowl

Preheat the oven to 175°C/350°F (top and bottom heat). Grease springform pan with olive oil. Set aside. In a large bowl, mix the flour with sugar, baking cocoa, salt and baking powder.

Step 2/5

• 180 g beetroot
• 150 ml olive oil
• 1 tsp vanilla extract
• 3 eggs

• whisk
• blender
• cutting board
• knife
• large mixing bowl

Dice the cooked beetroot, add to a blender, and purée. Combine in a large mixing bowl with the olive oil and vanilla extract. Add the eggs one at a time and beat well.

Step 3/5

Mix the wet ingredients with the dry and stir until well combined. Transfer batter to the greased springform pan and smooth.

Step 4/5

• aluminum foil

Bake on the middle track of the oven for approx. 35 – 45 min. Cover for the last 10 min. with aluminum foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.