100g dark cooking chocolate, melted
425 g beetroot can
⅔ cup vegetable oil
3 eggs, lightly beaten
1 teaspoon vanilla essence
1¾ cups plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
⅓ cup cocoa powder
1 cup caster sugar
250g dark chocolate, broken into pieces
Half a mandarine
Cocoa powder to sprinkle
Preheated oven 170°C. Melt chocolate in a large glass bowl in a microwave oven for 1 minute; stop stir in between the 1 minute.(you might want to start at 30 seconds). Stir until smooth. In a large bowl combine oil, eggs and vanilla essence. Puree beetroot until smooth. Add to the oil mixture and stir well
Sift together flour, baking powder, bicarbonate soda and cocoa powder, add to bowl together with the sugar. Gently stir to combine. Pour mixture into a greased and base lined 24cm spring form pan. Bake in for 45-50 minutes or until the cake is firm to touch and skewer inserted in cake comes out cleanly.
Allow to cool for 25 minutes before removing from pan. Allow to cool completely before icing.
Heat yoghurt add chocolate in saucepan until almost come to the boil, take off heat and stir until completely melted, cool until spreadable.
With the added beetroot, this cake will stay nice and moist so no need to freeze! You can decorate any thing on your cake. I prefer simple design.