Beetroot chocolate cake

Weekend treat. This cake is full of goodness. Though I really wished the colour of the beetroot came out better, but believe you me the beetroot has given the cake that extra moisture & gueeness. 

Sorry for the bad cake decoration. Not really very good at it. 

This one is for all the naughty kids that i know who hate to eat healthy. I really wanted to do this recipe for my little nephew Ethan who loves cake but eats one roti (Indian flat bread)  in two days. Feeding him is a task for my sister. So i decided to incorporate beetroot along with chocolate, so that he can treat himself on the lovely cake & yet the mum can be satisfied that he is eating right.

NOTE - Most of my cakes are in a bowl simple recipes.

Prep time : 15 mins

Baking time : 45 mins

Cooling time : 15 mins

Ingredients 

• 02 cups - All purpose flour.
• 1/2 teaspoon - Baking soda
• 1/2 teaspoon - Baking powder
• 2 tablespoon - Coco powder
• 1 1/2 cups - Sugar 
• 01 cup - Oil (I have used olive oil, you can use any vegetable oil)
• 02 - Eggs (Vegetarians are substitute eggs to a cup of curd) 
• 01 Cup - Beetroot (Peeled, Boiled and pureed)

Method

1. Pre-heat oven at 180 degree
2. Mix flour, coco powder, baking powder & baking soda, keep aside
3. Whisk eggs,sugar & oil together until sugar dissolves.
4. Spoon by spoon add the dry ingredients the egg mixture.
5. Once the batter is together add beetroot puree.
6. Pour the batter into a 9" diameter cake tin. In case you are making muffins fill the muffin tins to half & bake for 20 mins. Keep checking with a tooth pick till it comes out clean.
7. Cool on a cooling rack for 10- 15 mins.
8.  Icing is optional but you may ice it with cream cheese frosting & serve.

Do drop in a comments if you like the above recipe.

xx

On popular demand i am adding the cream cheese frosting recipe too

Ingredients 

• 03 Tbsp - Cream cheese (i used amul cream cheese)
• 50 grms - unsalted butter
• 01 cup - icing sugar
• 01 tsp - vanilla essence 

Method

In a medium bowl, whip together the cream cheese and butter, till soft & fluffy.

Add icing sugar & fold the icing mix along with vanilla essence.

This icing can be stored in the refrigerator in an airtight container up to a week.