Beetroot Chocolate Cake Recipe

50 g cocoa powder
180 g plain flour
1 1/2 tsp baking powder
pinch of salt
250 g caster sugar
300 g cooked fresh beetroot
3 eggs
200 ml corn oil
1 tsp vanilla extract

Heat the oven to 180g. Butter and flour the cake tin.
Put the beetroot in a food processor, add one egg at a time, then the corn oil and vanilla and beat until smooth.
Make a well in the dry ingredients and pour the beetroot mixture into it, mix lightly and pour into a prepared cake tin.
Bake until done. You know until the inserted skewer comes out clean. The recipe suggested 40 minutes but mine actually took 55 minutes.

Now I don't have the american equivalent of meassuring, maybe Mrs Wookie would know? Beetroot are the red ones, more commonly used in salad. Maybe I have to bake it again using cups. ahem.

I found the recipe on The Times Online