Chocolate Beetroot Cake

A community recipe by Anonymous

Not tested or verified by Nigella.com

Introduction

This is the recipe I make a lot of during winter when fresh beetroot is plentiful. It sounds weird, but it's delicious. Even my "No-veges" friend loves it!

Ingredients

Serves: approx 6 to 8

2 cups superfine sugar
1½ cups canola oil
4 medium eggs
2 cups mashed beets
2½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
½ cup unsweetened cocoa
vanilla extract

Method

Chocolate Beetroot Cake is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook beet until soft, then peel and mash till smooth.

Mix together sugar, oil and eggs then add mashed beet and vanilla.

Sift together flour, bicarb soda, salt and unsweetened cocoa, then add sugar, oil mix. Mix thoroughly.

Pour into prepared pan. (I use a square one, simply because I like to serve it in square pieces).

Bake at 180 degrees Celsius (160 degrees for fan forced) for 45 minutes. Ice when cold.

Additional Information

The sugar, oil, eggs mix looks a bit off putting, but I promise you it's all worth it in the end. I also have a really yummy chocolate fudge frosting recipe that goes really well with this cake.