Beetroot & Chocolate Cake Recipe

Preheat the oven to 180°C (350°F) and grease a round cake pan.

In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.

Fold in the beetroot puree, chopped dark chocolate, and walnuts (if using).

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

Serve dusted with powdered sugar or topped with whipped cream, if desired.