Beetroot Chocolate Cake (Eggless).

Ingredients:
Beetroot – 2 large ones,

Unsalted butter – ½ cup,

Sugar – 3/4  cup,

Vanilla-extract – 1 tsp,

Milk – 1 cup,

All-purpose flour – ½ cup,

Baking powder – 1 tsp flat,

Unsweetened cocoa powder – ¼ cup,

Instant espresso powder (or Nescafe coffee powder) – 1 tbsp,

Mini chocolate chips – ½ cup,

Method:

·        Peel and chop the beetroots. Steam them for 10 minutes or until cooked.

·        Grind it into a thick smooth paste without adding water. You get about 1 cup full and little extra puree.

·        Whisk together butter and sugar in a bowl until smooth. You can also use vegetable oil to replace some of the butter.

·        Add vanilla, then add milk little at a time.

·        Add the beetroot and mix until well blended.

·        Sieve together flour, baking powder, cocoa powder, and espresso powder into a separate bowl.

·        Now add this dry mixture into beetroot mixture until just combined.

·        Lastly add chocolate chips. Pour into greased baking dish

·        Preheat Oven at 350F. Bake for 30 minutes, or until toothpick inserted into center comes out almost clean. Cool and cut into pieces.

·        This is a great treat using beetroot. You can hardly guess its presence. It’s delicious, moist and chewy.