Beetroot Chocolate Cake
Description
This really isn’t your average chocolate cake! Even though it has a few slightly “unusual” ingredients that you wouldn’t find in the average chocolate cake, rest assured it fools even the greatest choc-a-holic!
Summary
| Yield | |
|---|---|
| Prep time | 3 1⁄2 hours |
| Meal Category | Cakes |
| Nutritional Category |
Ingredients
| 1 1⁄2 | Cup | beetroot (fresh pureed) |
| 1⁄3 | Cup | chopped nuts |
| 2 | Cup | flour (wholemeal) |
| 1 1⁄2 | Cup | sugar (brown) |
| 1 1⁄2 | Cup | cocoa |
| 3 | Teaspoon | baking powder |
| 1⁄4 | Cup | macadamia nut oil |
| 4 | egg (beaten) | |
| 1 | tbsp | bundaberg rum |
Instructions
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Cook the unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
-
Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
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Preheat the oven to 180C. Lightly oil and flour a 25 cm circular cake tin.
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Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
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In another bowl, mix oil, eggs, beetroot, and rum. Fold into the dry ingredients.
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Place in cake tin and bake in the oven for 50-60 minutes.
-
Turn out onto a cooling rack and allow to cool before serving.
Serving idea:
Instead of serving with ice-cream or cream, choose a good quality natural yoghurt and add vanialla essence if you desire.
Notes
This chocolate cake is very moist and tastes so delicious that kids and adults alike will love it. While the kids are on holidays, why not get them to whip it up!
If making for kids - omit the rum and try vanilla essence.