Recipe: To Try At Home Beetroot Choco Wine Cake

Recipe: To Try At Home Beetroot Choco Wine Cake Delicious, fresh and tasty.

Beetroot Choco Wine Cake. I have several cake recipes that feature vegetables, but this one has no wheat flour and healthy omega rich canola oil replaces the butter. Beetroot and chocolate have been a favourite in cakes a long time. The authentic Red Velvet cake is made with beetroot.

Turn on a low speed and beat until fully combined.

Break the eggs into a large mixing bowl.

Add the cocoa, flour, baking powder and sugar.

You can have Beetroot Choco Wine Cake using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Beetroot Choco Wine Cake

1. Prepare 2 cups of wheat flour.

2. You need 2 cups of grated beetroot.

3. It’s 1/2 cup of Oil.

4. You need 1/2 cup of milk.

5. It’s 1 cup of + 1tbsp crystal sugar.

6. Prepare 2 of eggs.

7. It’s 1/2 cup of red wine.

8. Prepare 1/4 of th cup cocoa powder.

9. Prepare 1 tsp of baking powder.

10. Prepare 1 tsp of baking soda.

11. It’s 2 pinch of salt.

12. Prepare 1 tsp of vinegar.

13. You need 1 tsp of vanilla essence.

14. You need 1.5 tbsp of Choco chips or Choco semolina.

This fabulous beetroot chocolate cake is moist, delicious, and loaded with nutrients.

Blend all the ingredients, pour the batter into the cake pan, and bake!

The healthy and convenient beetroot is the main ingredient in this recipe,.

For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth.

Beetroot Choco Wine Cake instructions

1. Mix the baking powder,baking soda,salt and cocoa powder with the wheat flour and keep it aside..

2. Add the vinegar to the milk and leave it for abt 10min to curdle.

3. In a bowl add sugar,oil,eggs,vanilla essence and whisk them all, then add the grated beetroot and mix well..

4. Now add the dry ingredients in 2-3 parts and mix well slowly adding the curdled milk and wine.

5. Mix all the ingredients properly, add some Choco chips or Choco semolina and mix along the batter and rest use it to garnish on top of the cake,or you may use all to only garnish as well choice is left to you 😊.

6. Batter is ready to be baked, pre heat ur pressure cooker with a stand inside for about 10 min. Do not forget to remove the whistle and rubber gasket. Bake the cake for 45-55min on low flame.i use a broader flame but on low. So its always good to check on ur cake after 40min then accordingly continue for another 10-15min,then do the tooth pick test if u still feel it's uncooked continue for another 5 min..

7. I normally bake my cake for 40-45 min, this cake took me about 55min, I dint find my tooth pick comming out clean at 45min, reason could be wine and also the Choco semolina which melted inside so I continued for another 10min and Im comfortable now baking in the pressure cooker as I feel it's lot more easier then oven.the cake turned out to look and taste like Choco brownie..

8. I would love to have this cake with hot chocolate sauce and vanilla icecream.yummyyy 😋.

Beat in confectioners' sugar and salt.

Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix.

Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.