Chocolate and beetroot sponge cake recipe

Ingredients to make Chocolate and beetroot sponge cake:

• 125 grams of roasted or cooked beetroot
• 125 grams of oat flour
• 125 grams of brown sugar or equivalent sweetener in the same amount
• 30 grams of pure cocoa powder without added sugar
• 8 grams of chemical or raising yeast
• 1 unit of egg + 1 white
• 150 grams of olive oil
• 1 teaspoon vanilla extract
• 1 pinch of salt

How to make Chocolate and beetroot sponge cake:

1. We will start preparing the beetroot to roast it in the oven. To do this, we have to peel the beets and cut them into pieces. We put them in the oven at 200 ºC for at least an hour, since they take a long time to cook well. They have to be soft to be able to crush them and obtain a puree. And if you prefer, you can also cook them. When they are ready, we crush them with the blender.
2. In a bowl we mix the flour, cocoa and yeast, and reserve.
3. On the other hand, we beat the sugar with the oil with the rods. Look at the image to see how it should look and continue with the recipe for chocolate and beetroot sponge cake.
4. Next, we add the egg, the salt and the essence of vanilla, and we beat again.
5. Next, we incorporate the beetroot puree. Mix well and continue with the recipe.
6. Finally, we add the flour mixture, sifting it previously. We mix well.
7. Pour the dough into a greased mold and bake in the oven already hot at 180ºC, with heat above and below, for 35 minutes. To check that the chocolate and beetroot Bundt cake is well done, we prick it with a toothpick. If it lacks, we leave it between 5 and 10 more minutes. With the amounts that I give you, in 35 minutes it will be perfect. If you put double the amount, for example, it will probably need about 10 more minutes. To prevent it from burning, halfway through baking or if we see that it is beginning to brown too much, we put a piece of aluminum foil on top.
8. When it is ready, we take the chocolate and beetroot sponge cake out of the oven and wait a few minutes for it to cool down (about 10 minutes). Then we unmold it and let it finish cooling on a rack. You can eat it at the moment or, better; let it rest until the next day. We can decorate it with icing sugar, chocolate panache or whatever we like best. You will see how delicious and how fluffy it is.