Name: red velvet cake with beetroot
Difficulty: Easy
Preparation Time: 35 minutes
Ingredients:
- 500 grams of beetroot cooked and pureed to make a cup
- 100 grams of cooking chocolate
- 2 cup flour
- 1 cup of cocoa
- 1 cup of sugar
- 3 teaspoons of soda
- 180 grams of butter
- 3 eggs
- 2 teaspoons of vanilla
- a spoon or a half spoon of salt
- 1 cup of buttermilk
Directions:
- chop beetroot.
- boil the chopped beetroot in a saucepan.
- grease and flour two 24 cm cake pans.
- using double boiler, melt chocolate.
- mix flour, cocoa, soda and salt.
- beat butter, sugar, vanilla and eggs until soft.
- beat in chocolate.
- beat in small amounts of flour mixture, alternating with buttermilk combined with vinegar.
- add 1 cup pureed beetroot.
- divide batter between pans, bake for 35 minutes.
- cool cakes in panes on wire ranks for ten minutes.
- slice each layer in half when cool.
- spread frosting between layers.
Tips:
Don't add too much beetroot.
