Beet Chocolate Cake - cooking recipe

Ingredients

3/4 lb cooked beets, diced
1 1/4 cups sunflower oil
1 tsp vanilla extract
5 None medium eggs
2 1/4 cups plain flour
3 tbsp baking powder
1 1/4 cups cocoa powder + 2 tbsp for dusting
1 3/4 cups sugar

Preparation

Put the beets and the sunflower oil in a blender and blend to a fine puree. Pour the puree into a bowl, stir in the vanilla extract then whisk in the eggs one at a time. Sift the flour, baking powder and 1 1/4 cups of the cocoa powder together and add to the batter, then stir in the sugar. The mixture should be smooth.
Grease a 4 x 9 inch loaf pan and dust with a little flour. Pour the cake mixture into the pan and level the top with a knife. Bake on the center rack of a preheated oven at 350\u00b0F for 1 1/4 hours. About 15-20 mins before the end of the baking time, remove the cake from the oven, cover with foil and return to the oven.
Remove the cake from the oven and allow to cool in the pan for 20-30 mins. When ready to serve, turn out of the pan and dust with the remaining cocoa powder.