Name: Blitz and Bake Beetroot Chocolate Cake (Eggless) recipe by Taruna Deepak at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: For the cake:; 100 ml (1/2 cup) vegetable oil; 150 gm Beetroot, roasted; 200 gm (1¾ cup) Self raising flour; 200 gm (1 cup heaping) Demerara sugar; 1 tbsp baking powder; 50 gm (½ cup) Cocoa; 200 gm (1 cup scant) Yogurt; 2 tsp vanilla extract; For icing:; 3 tbsp Milk; 50 gram Dark chocolate (I used one with 45% cocoa); 1 Tbsp Cocoa Powder; 75-100 gm Icing sugar (depending on how sweet you like the icing); For filling:; 175 gm Mascarpone cheese; 2 tbsp icing sugar; ½ tsp Orange zest

Ingredients Serving: 8

For the cake:
100 ml (1/2 cup) vegetable oil
150 gm Beetroot, roasted
200 gm (1¾ cup) Self raising flour
200 gm (1 cup heaping) Demerara sugar
1 tbsp baking powder
50 gm (½ cup) Cocoa
200 gm (1 cup scant) Yogurt
2 tsp vanilla extract
For icing:
3 tbsp Milk
50 gram Dark chocolate (I used one with 45% cocoa)
1 Tbsp Cocoa Powder
75-100 gm Icing sugar (depending on how sweet you like the icing)
For filling:
175 gm Mascarpone cheese
2 tbsp icing sugar
½ tsp Orange zest

Instructions

Preheat the oven at 180 degrees C. Line the base of a 20 cm spring form pan with parchment paper and grease the sides. Keep aside.
Puree the beetroot in a food processor. Add rest of the cake ingredients and blitz till the ingredients are well combined and you have a smooth batter.
Scrape immediately in the prepared tin and bake for approximately 50 minutes to one hour or till skewer comes out clean.
Remove from the oven and let it cool in the pan for 10-15 minutes. Remove the cake from the pan and flip it on the wire rack, flat side up. Once the cake is warm, slice the cake horizontally in two and let it cool completely.
For the icing, put all ingredients for icing in a sauce pan and heat. Whisk till it becomes smooth. Let it cool in the pan.
For the filling, whisk the mascarpone cheese with icing sugar till there are no lumps. Add the orange zest and mix it into the cheese. Keep aside.
To assemble the cake, place the bottom slice of the cake on the serving plate or cake stand. Tip the mascarpone filling over it. Spread evenly and gently place the other half of the cake over it. Pour the chocolate icing over the cake.
Garnish the cake with nuts or chocolate shavings. Slice and serve.

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