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Chocolate Beetroot Cake

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 35 minutes

Cook time: 30 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

Key Ingredients:

Cocoa powder

Beetroot puree

Refined flour

Baking powder

Castor sugar

Eggs

Oil

About Chocolate Beetroot Cake

Table of Contents

A delicious cake made
with combining beetroot puree with cocoa powder

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  • Cocoa powder 4 tbsps
  • Beetroot puree 1 cup
  • Refined flour ¾ cup
  • Baking powder 2 tsps
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Step 1.Preheat the oven to 180º C. Grease a cake tin with a little oil and line it with butter paper.

Step 2.Sift cocoa powder, refined flour and baking powder into a bowl.

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Ingredients

    • Cocoa powder 4 tbsps
    • Beetroot puree 1 cup
    • Refined flour ¾ cup
    • Baking powder 2 tsps
    • Castor sugar 1 cup
    • Vanilla essence 1 tsp
    • Eggs 3
    • Oil ¾ cup
    • Icing sugar for dusting

How to Make Chocolate Beetroot Cake (Stepwise Photos)

Method

  1. Preheat the oven to 180º C. Grease a cake tin with a little oil and line it with butter paper.
  2. Sift cocoa powder, refined flour and baking powder into a bowl.
  3. Take beetroot puree in a mixing bowl, add castor sugar and vanilla essence and mix well.
  4. Add the refined flour and cocoa powder mixture and mix.
  5. Now add eggs, one by one, and beat well with an electric blender.
  6. Add oil then and beat till smooth.
  7. Pour the batter into the prepared cake tin. Keep the tin in the preheated oven and bake for 30 minutes or till the top is firm.
  8. Take the cake tin out of the oven and keep aside to cool. Demould the cake, dust icing sugar over it and cut into slices.
  9. Keep the slices on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

(Carrot Cake)

(Chukundar ki Tikki)

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

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