Chocolate Beetroot Cake – Chocolate Cake with Red Beets

For the chocolate cake with red beets, first preheat the oven to 190 °C. Melt the chocolate with 60 ml of oil in a water bath, then let it cool a little.

Beat the sugar and eggs in a wide beater until creamy. Gradually stir in the remaining oil, the pureed beets, the chocolate and the vanilla extract.

Sift through the flour and baking soda and salt and mix into the batter in small amounts. Grease a ring or springform pan and dust with flour. Pour in the batter and bake for 1 hour, until a wooden pick inserted in the center comes out clean.

Cool the chocolate cake with beets on a wire rack for 15 minutes, then turn out of the pan.

Preparation Tip:

If you like, you can cover the chocolate cake with beet with chocolate icing or sprinkle with powdered sugar.

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