Take one small beetroot, wash and chop them into cubes. Pressure cook it with little water for two whistles in medium flame.

Add the cooked beetroot along with water to a blender. Grind it to a smooth paste.

Sieve the whole wheat flour, cocoa flour, baking powder, salt and baking soda. Keep it ready. Also, preheat the oven to 180 deg C for 10 minutes.

Take a mixing bowl, add thick curd/yogurt. Then add in brown sugar. Mix well until the sugar is melted.

Now add in vanilla essence followed by oil. Stir it well with a hand whisk until the oil is mixed evenly.

Then add in beetroot puree and give a quick mix.

Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. The final batter should be slightly thick and at pouring consistency. Adjust with milk/water to get the desired consistency if required.

Grease a cake pan with oil. Pour the mixture into the cake tin and gently tape it. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till a toothpick inserted in the center comes out clean. Allow to cool it down completely and cut into pieces!