- In a bowl, add all-purpose flour followed by the baking powder, baking soda , salt and cocoa powder. Sift All These Ingredients Until Completely Combined.
- In Another Bowl, Add Powdered Sugar Followed By Butter And Milk Whisk It Together Until it is creamy. Add thick curd/yogurt and whisk it well again. Add vanilla essence and mix through
- Mix The Dry Ingredients With Wet Ingredients And Gently Fold Them in Add the finely grated beetroot and fold it in.
- Divide the mixture into 3 portions, Pour into Lined silicon moulds Microwave each portion for 7to8 minutes until taster comes out clean These thin sponges can be layered Easily
- Or Pour all into a lined baking dish Bake in a pre-heated oven at 180°C for 30 to 40 minutes
- Remove from oven and let the cake cool down for 5-10mins. Invert it onto a wire rack for further cooling down.
- make Cocoa Powder Chocolate Ganache /sauc In a bowl, add fresh milk cream. Add sugar and mix it well. Gently heat on low flame until the sugar melts and the cream begins to Boil add the cocoa powder and quickly whisk it well there should be no lumps
- When it starts thickening take out from fire keep aside for dressing
- How to make pink almond sprinkler Coarsely blend Almond Add few drops of beetroot juice until you get desired colour Dry if for an hour
- Time to Assemble The cake On the cooled down cake, pour the cocoa powder ganache. Using a spatula, gently spread the ganache so that it covers the top of the cake and is dripping from edges. Place one more layer and repeat the procedure
- Decorate with pink almond sprinkler and sugar pearls
Beetroot Chocolate eggless cake
By Sikha Panda
Feb, 19th
950
Servings
6 persons
Cook Time
50 minutes
Ingredients
12
- 14
Ingredients
- All purpose flour
- Powdered Sugar
- Cooking Butter
- milk
- Thick Curd/Yogurt
- Baking powder
- Baking soda
- Cocoa Powder
- Grated Beetroot
- Vanilla essence
- Salt
- Fresh milk cream
- Almonds
- Beetroot juice
