An ultra-moist and meltingly soft chocolate cake, where beets provide moisture and sweetness without drawing attention to themselves. Perfect for kids.
Ingredients
- 200 g raw beet
- 100 g T55 all-purpose flour
- 40 g unsweetened cocoa powder
- 120 g white sugar
- 80 g unsalted butter
- 2 pieces eggs
- 5 g baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 60 ml whole milk
- to taste powdered sugar (for garnish)
Method
- Preheat the oven to 180°C (gas mark 6). Butter and flour a loaf pan (about 20 cm long).
- Prepare the beet purée (see prepared component).
- In a bowl, mix the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the melted (or softened) butter with the sugar until creamy. Add the eggs one by one, followed by the vanilla extract and milk.
- Stir the beet purée into the wet mixture.
- Add the dry ingredients in several batches, folding gently until just combined.
- Pour the batter into the pan and smooth the surface.
- Bake for about 30 minutes. Check for doneness with the tip of a knife (it should come out clean).
- Let cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with powdered sugar if desired.
Nutrition
Per serving
- Energy
- 459.5 kcal
- Protein
- 9.46 g
- Carbohydrate
- 55.06 g
- Fat
- 21.61 g
- Fibre
- 5.1 g
- Calcium
- 163.74 mg
- Iron
- 5.64 mg
- Magnesium
- 69.98 mg