Chocolate Beetroot Cake - cooking recipe

Ingredients

75 g good quality cocoa powder (I used Hershey's cocoa)
180 g plain flour
2 teaspoons baking powder
250 g caster sugar (super fine sugar)
250 g cooked fresh beetroots
3 large eggs
1 teaspoon vanilla extract
200 ml corn or 200 ml sunflower oil
icing sugar (confectioners sugar, to dust)

Preparation

Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
Lightly butter a 25cm round or square cake pan.
Sift cocoa powder, flour and baking powder into a large bowl.
Stir in sugar and set aside.
Puree cooked beetroot in food processor.
Add eggs one at a time, mixing after each addition.
Add vanilla and oil and wiz until smooth.
Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
If the cake begins to brown, cover lightly with foil, after about 30 minutes.
It WON'T rise a great deal, and the top might crack.
Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
Dust with icing sugar to serve.
Can be served with fresh whipped cream or creme fraiche or just delicious plain.