Beetroot makes this chocolate cake incomparably super-moist.
250g well-drained, cooked beetroots
0,5 tsp vanilla extract
250g brown sugar
250ml olive oil
110g brown flour
110g white flour
1,5 tsp bicarbonate of soda
1/4 tsp salt
6 TBS unsweetened cocoa powder
1. Preheat oven to 180 C.
2. In a large bowl, combine pureed beetroots, eggs, vanilla, oil and sugar. Mix with an electric mixer on low speed until well combined.
3. In a separate bowl, mix together flour, bicarbonate of soda, salt and cocoa. Add to the creamed mixture, beating together well. Pour batter into an oiled baking tin. For a circular cake use ~25cm diameter.
4. Bake for 40 to 45 minutes until done. It will brown then go brown-black, don’t be afraid…the cake actually turns out very dark brown. Recipe makes one average-sized cake or 24 cupcakes. For cupcakes baking time is 30-35 minutes.
p.s. They are delicious as they are but for extra special you can add a topping. For strawberry cream mix mashed strawberries and powder sugar with Philadelphia, for chocolate cream use cocoa instead of mashed strawberries. Merenda/Nutella is also an easy/delicious spread for on top.
Above is a healthier version of the original recipe: http://allrecipes.co.uk/recipe/14626/chocolate-beetroot-cake.aspx