Chocolate sponge cakecheta with beetroot

Submitted by enr on 24 Dec 2014
Ingredients
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup sunflower oil
3 eggs
1 tsp vanilla
1/2 cup kefir
2 cup grated boiled beetroot
1 cup chocolate chips or chopped chocolate
2 cup flour
1 cup cocoa
1/2 tsp salt
2 tsp baking soda
1 tsp mixture of spices for Christmas cookies
1 and 1/2 tsp cinnamon
Chocolate sponge cakecheta with beetroot
Photo added on
Photo author
vanja
Method
Sugar is mixed with melted butter and the oil. Add eggs one by one, vanilla, ayryanat, beetroot and chocolate. Mix everything well. Separately mixing the remaining dry ingredients and add to the liquid mixture. The dough is divided into greased muffin forms. Bake in a preheated 180C oven, about 35 minutes. Leave to cool on a wire rack. Obtained 24-30, depending on the size of the shapes.
Containers:
Difficulty
Average
Tested
0 users
24 Dec 2014
Author
vanja
Source
thestop.org