Name: Chocolate Beetroot Bundt Cake recipe by sapana behl at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup all purpose flour; 1 cup Wheat Flour; 8 tablespoons cocoa powder; 1 cup beetroot puree; 1/2 cup olive oil; 1 can condensed milk; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/4 cup Milk; 1/2 cup dark chocolate

Ingredients Serving: 8

1 cup all purpose flour
1 cup Wheat Flour
8 tablespoons cocoa powder
1 cup beetroot puree
1/2 cup olive oil
1 can condensed milk
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup Milk
1/2 cup dark chocolate

Instructions

Wash and cut beetroot in small pieces. Place it in microwave safe bowl and microwave on high for 2 minutes. Cool and make puree using enough water. Melt the dark chocolate using double boiler or in microwave.
Preheat the oven at 176 Degree C. Grease a 10" bundt cake generously with olive oil. In a mixing bowl sift together flours, cocoa powder, salt, baking powder and baking soda.
Whisk until combined. Now add condensed milk, oil, milk ,vanilla and beetroot puree. Whisk with balloon whisk or electric mixer until the batter combines.Fold in the melted dark chocolate.
Mix the batter. Pour the batter into the prepared pan.Tap in on kitchen counter to remove air bubbles. Bake in preheated oven for 30 minutes or until a skewer inserted in the center comes out clean.
Cool the cake completely before inverting on wire rack.
Place in serving plate and sprinkle on icing sugar or chocolate syrup.

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