Since my last Chocolate Christmas cake were delicious and my family enjoyed it. I decided to bake a similar cake as my mischievous nephew asks is there any chocolate cake? I said if you will eat more meat and vegetables, I will bake you the chocolate cake. He reminded me the white snow on the cake. I told him yes, just for you.

Google: “Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. It is said that this antihypertensive effect was due to the high levels of nitrate in the beet juice. They recommend consuming high nitrate vegetables as an effective, low cost way to help treat high blood pressure.”

“Eating dark chocolate with high cocoa content in moderation can deliver antioxidants and minerals and may help protect you from heart disease. But it may also contain high amounts of sugar and calories. If you buy quality dark chocolate with a high cocoa content, then it’s quite nutritious. It contains a decent amount of soluble fiber and is loaded with minerals. A 100-gram bar of dark chocolate with 70–85% cocoa contains (1Trusted Source): 11 grams of fiber, 66% of the DV for iron, 57% of the DV for magnesium, 196% of the DV for copper, 85% of the DV for manganese. In addition, it has plenty of potassium, phosphorus, zinc, and selenium. Of course, 100 grams (3.5 ounces) is a fairly large amount and not something you should be consuming daily. These nutrients also come with 600 calories and moderate amounts of sugar.”

My relationship with my mischievous nephew is based on a deal. Well, he ate more meat and vegetables so I gave him two big pieces to eat, he ate all and asks for more, I told him how about I give you two more for your school lunch tomorrow. He agreed, well I am glad he even had beetroot which he didn’t realised it. My cake were moist, healthy and delicious. Let’s bake!!!!

Ingredients

150 g dark chocolate, melted
4 beetroots, cut into bite size
300 g sour cream
3 eggs, lightly beaten
2/3 c oil
1 Tsp vanilla extract
2 c plain flour
2 Tsp baking powder
1 Tsp bicarb soda
1/3 c cocoa powder
1 c castor sugar

Garnish

Icing sugar

Method

Preheat oven 170 degrees C. Grease the pan with cold butter. Puree beetroot in Nutri Bullet with a bit of the beetroot juice about 1/8 c. Then put chocolate in a bowl and place it on top of a pot of water, make sure the water not touching the bowl and no steams can escape, to melt and stir until smooth with spatula.

Sift together flour, baking powder, bicarb soda and cocoa powder in a deep plate, mix well and add to sugar. Next in the mixing bowl combine oil, eggs, sour cream and vanilla extract. Beat with a beater for about 5 minutes until combined.

Add the puree beetroot and the remaining juice into the oil mixture, beat together again until well mixed about 2-4 minutes. Now mix in the flour mixture into the oil beetroot mixture. Gently stir to combine until no lump and smooth. The texture should be cake consistency (See Note). Spoon batter into the prepared pan. Bake for 50-60 minutes or until skewer comes out clean.

Switch off oven and leave the cake in the oven for about 35 minutes. Remove from oven and onto rack for further 15 minutes. Flip out onto plate and leave to cool completely; just before serving: dusting icing sugar. Enjoy with strawberries, ice cream, dessert wine, coffee or tea.

Note: Cake consistency is not too dry or wet, when lifting spoon with batter is should plop easily down. Oven temperature may vary. You may need less or more time. If batter brown too fast cover light with lightly grease with oil halfway through. You can cut strawberries or any other fruits of your choices and mix in to the batter. You can frost the cake.

https://helenscchin.com/2023/03/14/chocolate-snow-cake/

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