Bloody Chocolate Beetroot Cake

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Our Halloween party last week went amazingly well. It combined the right amount of spookiness and fun and the food was both creepy and delicious, just the way we like it 😉

We had frog soup, shredded guts and lizard skins, chopped fingers and hearts and for dessert we made what we decided to the dementors cake.

Here’s what you need to make this delicious and spooky dessert.

  • 2 cup all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups beet puree (6-7 small beets)
  • 2 cup beet water
  • ⅓ cup canola oil or another type of oil or vegan butter
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (optional)
  1. Place beets in a large pot and cover with about 2 inches of water. Bring to boil. Reduce heat and simmer for about 30 minutes until beets are soft and can be easily pierced with a knife. Remove from heat, drain making sure to save the “pink” water and allow beets to cool for 15-20 minutes. Once cool enough to touch, remove skins and place in a food processor. Blend until smooth. Set aside.
  2. Preheat the oven to 350 degrees Fahrenheit. Spray a 10″ Bundt pan and set aside.
  3. In a large bowl combine flour, cocoa powder, sugar, baking soda, and salt.
  4. In a separate bowl whisk together beet puree, beet water, oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips (optional)
  5. Transfer to prepared pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.

Tip: to add spookiness to this cake you can prepare an easy syrup and instead of using water you can use the beet-coloured water. the result is a blood-like syrup that will freak the hell out of all your guests 😉

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