Ok today is gonna be a cake! And what a cake! It is extra special because it has this amazing ingredient in it: beetroot!
The other great ingredient is obviously chocolate but everybody knows that!
I mean, if I say chocolate cake is almost certain to be a favorite for all of us, but if I announce beetroot cake all my family is to be sure to make disgusted faces…
Well , now, they absolutely love this combination!!
The beetroot and chocolate cake is so rich and moist and at the same time so light and guiltless (as there is nor butter nor sugar)…adorable!
I found it on my favorite blog of the moment as decadent beet and chocolate cake.
And I decided to try it immediately having beetroots in our organic vegetable box from Juliasdale Organic Farm!
What a discovery and also so quick to make.
Try it, you will not be disappointed!!
I baked it today for my friend Trish who came to visit Datti, my oldest daughter who had a bad fall on Tuesday, and she fell in love with it!
- 2/3 cup or 105 gr extra virgin olive oil (that’s what I have used because no other oil ever existed in my house, but you can use another oil of your choice obviously)
- 1/2 cup or 145g maple syrup (or honey)
- 50 gr dark chocolate 70% cocoa minimum
- 250 gr of raw beetroots
- 3 eggs
- 1 and 1/2 cups or 190 gr spelt flour or whole wheat flour
- 5 tbs cocoa powder
- 1 tsp baking powder
- desiccated coconut
Place the olive oil, the maple syrup and the dark chocolate in a saucepan at very low heat and let the chocolate melt stirring continuously to accelerate the process, set aside.
Peel and grate (I used a food processor) the raw beetroots and add them to the melted chocolate.
Apart whisk the eggs and add them to the beetroot and chocolate.
Now add to the mixture spelt flour, cocoa powder, and baking powder.
Fold everything together and pour in a greased tin (I have used a 20 cm or 8 inches diameter) dusted with desiccated coconut to prevent from sticking.
Bake it in pre heated oven at 175 * for 25 mins until you will see some crackles on the surface.1