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

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

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

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

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    Now add in the dry ingredients, mixing until well combined

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

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    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

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    Bake for 30 mins at 170 degree Celsius.

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