Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake requires roughly 1 hour and 20 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 322 calories, 4g of protein, and 13g of fat per serving. This recipe serves 10. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. 40 people found this recipe to be flavorful and satisfying. A mixture of icing sugar, dark chocolate, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Blitz-and-bake beetroot & chocolate cake, Eggless chocolate cake , How to make eggless chocolate cake, and Eggless Chocolate Cake , How to make Eggless Chocolate Cake are very similar to this recipe.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 tbsp baking powder

175g (drained weight) vacuum-packed beetroot (not in vinegar)

1 tbsp cocoa powder

175g dark soft brown sugar

50g dark chocolate (at least 80% cocoa solids)

100g icing sugar

200g 0% fat natural yogurt

100ml rapeseed oil, plus extra for greasing

200g self-raising flour

3 tbsp skimmed milk

2 tsp vanilla extract

Equipment:

oven

food processor

cake form

skewers

wire rack

sauce pan

whisk

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

 

Step by step:


1. Heat oven to 180C/160C fan/gas

2. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée.

3. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined.

4. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.Leave the cake to cool in the tin while you make the icing.

5. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.Flip the cake onto a wire rack, flat-side up.

6. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.


Nutrition Information:

 

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Food Trivia

Sugar is the only taste that humans are born craving.

Food Joke

Two rednecks, Bubba and Earl, were driving down the road drinking a couple of bottles of Bud. The passenger, Bubba, said "Lookey thar up ahead, Earl, it's a police roadblock! We're gonna get busted fer drinkin' these here beers!" "Don't worry, Bubba," Earl said. "We'll just pull over and finish drinkin' these beers then peel off the label and stick it on our foreheads, and throw the bottles under the seat." "What fer?", asked Bubba. "Just let me do the talkin', OK?," said Earl. Well, they finished their beers, threw the empties out of sight & put label on each of their foreheads. When they reached the roadblock, the sheriff said, "You boys been drinkin'?" "No, sir," said Earl while pointing at the labels. "We're on the patch."

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