Beetroot chocolate cake experiment as part of the new product development at IBCA
Sieve the flour, cocoa powder, baking powder, baking soda and milk powder together and keep aside.
Beat in the butter and margarine on slow speed till it becomes light and shiny (approx 3 minutes)
Once light and shiny, add sugar to the cream mixture beating at slow speed.
Mix egg and salt and add it to the cream mixture, beating at medium speed. Make sure that the mixture does not curdle
Now add in the dry ingredients, mixing until well combined
Grease an 8 inch round cake mould and line it with butter paper, and grease it again.
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
Bake for 30 mins at 170 degree Celsius.
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