I came across this recipe in one of the Australian cooking magazines I purchase and was very surprised with how easy it is to make.

Beetroot Chocolate Cake

*This is a very moist cake.  Cool completely before cutting.  * Cake freezes well.

Makes a 22cm round cake

Preparation: 10 minutes

Cooking: 50 – 55 minutes

Ingredients

• 450g can beetroot (sliced, whole or wedges), well drained
• 1 1/2 cups caster sugar
• 2 cups of plain flour
• 2 x 60g eggs
• 1 cup vegetable oil (I use Olive Oil)
• 1 teaspoon vanilla essence
• 5 tablespoons cocoa powder
• 1 1/2 teaspoons bi-carb soda

1.  Preheat oven to 180C degrees (160C fan-forced). Lightly grease a 22cm (base measurement) spring-form pan.  Blend the beetroot finely in a food processor or blender.

2.  Place sugar, eggs, oil and vanilla in a large mixing bowel.  Using an electric mixer, beat for 1 minute, until well blended and thick. Stir in beetroot.  Sift flour with cocoa, soda and a pinch of salt.  Fold into egg mixture until combined.  Spread batter in the prepared pan.

3.  Bake for 50 – 55 minutes or until cake edges pull from side of pan and centre springs back when gently pressed.  Cool completely on a wire rack.  Sprinkle with icing sugar, or use a frosting of your choice.

When I first made this cake, I didn’t tell anyone what was in it.  Everyone loves this cake. Even my hubby, Steve, loved it until I told him one day that there was beetroot in it.  Of course, now he dislikes it (he doesn’t like beetroot).

Thankfully, though, both of my boys who have autism love this cake =)