Vanilla And Beet Cocoa Cake

See our Recipe for How to Make a Vanilla and Beet Cocoa Cake in 1 Hour and 5 Minutes with 30 Minutes of Preparation and 35 Mins of Cooking Time.

Ingredients for Vanilla And Beet Cocoa Cake

for cake

  • 1 + 1/3 cup flour (Sifted)
  • 3/4 cup granulated sugar (Preferably vanilla flavored)
  • 1 large egg (at room temperature)
  • 3 tablespoons cocoa (Sifted)
  • 3 tablespoons of yogurt (at room temperature)
  • 3 tablespoons of olive oil
  • 1 pack (10 g) of baking soda
  • 3-4 drops of lemon juice
  • 1 vanilla stick (seeds) or 1 teaspoon vanilla extract

for cream

  • 100 g labneh cheese
  • 75 g (1 pack) powdered whipped cream
  • 175 ml cold milk

For the above

  • 1 large beetroot (Boiled and peeled)
  • 1 tablespoon of granulated sugar (Preferably vanilla flavored)
  • 1 teaspoon vanilla extract

for service

  • lemon zest
  • Peanuts (Roasted and coarsely chopped)
  • Honey
  • Fresh thyme

How To Make Vanilla And Beet Cocoa Cake?

  • In a large bowl for the cake, first whisk the eggs, sugar and vanilla (seeds or extract).
  • Then add yoghurt, olive oil and cocoa and continue whisking. Add the sifted flour and baking powder.
  • Squeeze a few drops of lemon onto the baking soda and whisk all the ingredients. Pour the mixture into a cake mold (preferably 22-24 cm) covered with baking paper and bake in a preheated oven at 180 degrees for 20-22 minutes under control.
  • For the cream, whisk the powdered whipped cream and milk in the mixer, mix with labneh cheese and leave to cool.
  • Cut the beet into large cubes and cook it in a sauce pan with granulated sugar and vanilla for 5-10 minutes.
  • Take the cake, which has come to room temperature, on a serving plate and spread the cream on it. (You can cut the cake into slices beforehand) Place the beets on the cream.
  • Serve garnished with lemon zest, peanuts, honey and fresh thyme.

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