Beetroot Chocolate Cake

Beetroot Chocolate Cake

Beetroot chocolate cake experiment as part of the new product development at IBCA



  1. 185 Grams All purpose flour
  2. 15 Grams Cocoa powder
  3. 50 Grams Beetroot
  4. 210 Grams sugar Powdered
  5. 4 Egg
  6. 1 Teaspoon Baking powder
  7. Pinch Baking soda
  8. 2 Teaspoons Milk powder
  9. 180 Grams Margarine
  10. 45 Grams Butter
  11. 1/4 Teaspoon Salt
  12. 35 Millilitres Water


45 mins
  1. Add Photo

    Sieve the flour, cocoa powder, baking powder, baking soda and milk powder together and keep aside.

  2. Add Photo

    Beat in the butter and margarine on slow speed till it becomes light and shiny (approx 3 minutes)

  3. Add Photo

    Once light and shiny, add sugar to the cream mixture beating at slow speed.

  4. Add Photo

    Mix egg and salt and add it to the cream mixture, beating at medium speed. Make sure that the mixture does not curdle

  5. Add Photo

    Now add in the dry ingredients, mixing until well combined

  6. Add Photo

    Grease an 8 inch round cake mould and line it with butter paper, and grease it again.

  7. Add Photo

    Pour in the cake batter and even it out in such a way that the sides of the mould have slightly more batter than the center

  8. Add Photo

    Bake for 30 mins at 170 degree Celsius.

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