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Hazel
Ingredients
- 2 1/2 cups flour
- 2 cups caster sugar
- 1/2 cup cocoa
- 2 teaspoon baking soda
- 2 teaspoons salt
- 2 cups grated beetroot
- 1 1/4 cups canola oil
- 4 x size 7 eggs, lightly whisked
Method
Preheat oven to 175 c
Sift dry ingredients into a bowl.
Make a well in the centre and add beetroot, canola oil and lightly whisked eggs. Mix to a smooth batter.
Pour mixture into a lined 24-26 cm round cake pan and bake for 50 minutes. Test with a skewer to see if cooked and if not cook for 5 - 10 minutes longer.
Allow to cool and then ice with chocolate ganache.
DISCLAIMER:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
