Beetroot Chocolate Cake
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Beetroot Chocolate Cake

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

IBCA

Ingredients

12-serving
  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

Method

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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