Red Velvet Cake with Beets

Ingredients and Weight:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tablespoon vinegar
• 1 cup beetroot puree (fresh or from a jar)
• 1 teaspoon vanilla extract
• 1 cup fresh cream or whipped cream for topping

Preparation Time:

• Preparation Time: 1 hour 30 minutes (including baking time)
• Cooking Time: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. Combine the flour, cocoa powder, and baking soda in a bowl and set aside.
3. In another bowl, mix the sugar, vegetable oil, eggs, vinegar, beetroot puree, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the mixture into a greased and floured 8-inch round cake pan.
6. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before frosting with fresh cream or whipped cream.
8. Decorate with fresh fruits or sprinkle with powdered sugar if desired.

Nutritional Information: (per serving, assuming 8 equal parts)

• Calories: 450
• Fat: 20g
• Carbohydrates: 65g
• Protein: 5g

Dish Characteristics:

• Unique combination of red velvet cake and beets gives it a rich and vibrant color.
• The beetroot puree adds a slight earthy flavor to the traditional red velvet cake.
• This cake is perfect for any special occasion and will surely impress your guests.

User Comments:

• "The combination of beets and red velvet cake was a unique and delicious surprise!"
• "The cake was moist and had a rich flavor due to the addition of beets."
• "A perfect dessert for a special occasion, loved the vibrant color and flavor."

Special Precautions and Tips:

• Be sure to use fresh beetroot puree for the best flavor and color. If using canned puree, drain any excess liquid first.
• Adjust the amount of beetroot puree according to your desired color and flavor. Start with less and add more if needed.
• This cake is best served chilled, so consider making it in advance and storing it in the refrigerator until ready to serve.