Rachel over at Rkhooks invited me to participate the Stop The Traffik Chocolate 26.09.2023 **, an incentive to stop the use of child labour in chocolate production. So I tried the combination of beetroot and Fair Trade Cocoa. For this cake I used for the same Fair Trade Cocoa as for the Rich Chocolate Cake

The combination of cocoa and beetroot sounds strange, but the mixture of beetroot and chocolate gives a wonderfully “earthy” flavour, not to sweet and for those who don’t like beetroot you really cannot taste the beetroot taste.

Beetroot and chocolate cake

This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet. You must try it to believe it.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Beetroot and chocolate cake
Categories:	Baking
Yield:	20 Servings, 1 2,5-l-bundt pan

Ingredients

375	grams		Beetroot, cooked
300	ml		Sun flower oil
5			Eggs, size M
275	grams		Flour
3	teasp.		Baking powder, leveled
100	grams		Cocoa
375	grams		Sugar
1	pack		Vanilla sugar
H			DUSTING
			Powdered sugar und cocoa

Source

LECKER, Kochen & Genießen, Oktober 2007, p.114

	Edited *RK* 09/21/2007 by
	Ulrike Westphal

Directions

1. Grease and flour the bundt tin. Cube the beetroot and puree the beetroot with the sun flower oil. Add the eggs one by one.

2. In a bowl mix together flower, baking powder, cocoa, sugar and vanilla sugar. Add the beetroot mixture and stir until smooth.

3. Pour the batter into prepared tin and bake for around 45 to 50 minutes in the preheated oven 175 °C/fan: 150 °C/gas: Mark 2). Test with a toothpick for doneness.

4. Remove from pan after about 10 minutes and allow to cool on a wire rack. Dust with powdered sugar and cocoa.

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* http://rkhooks.net/2007/09/03/stop-the-traffik-chocolate-event/ now defunct
** 26.09.2023 https://www.rachelkhoo.com/recipe/calling-all-chocoholics no longer available