Beetroot and chocolate cake recipe is a rich, moist dessert that blends the natural sweetness of beetroot with the deep flavor of dark chocolate.
The cake has a tender texture and a subtly earthy taste that complements the chocolate, creating a unique and delightful flavor experience.
The recipe stands out for using beetroot to add moisture and nutrition while keeping the cake indulgent. Adding ingredients like vanilla, cocoa, and a silky chocolate ganache enhances the flavor and texture.
I will now guide step by step through preparing this beetroot and chocolate cake recipe, showing how it comes together.
About This Beetroot And Chocolate Cake Recipe
This beetroot and chocolate cake recipe delivers a rich chocolate flavor balanced by the natural sweetness and earthiness of beetroot. The texture is moist and soft, making each slice melt pleasantly in the mouth.
The beetroot adds natural sugars, fiber, and essential nutrients, making the cake slightly healthier than traditional chocolate cakes. Dark chocolate contributes antioxidants, while minimal oil keeps it light.
The result is an indulgent yet nourishing dessert that satisfies sweet cravings while offering some nutritional benefits. This cake is a delicious way to enjoy a treat with added healthfulness.
How To Prepare Beetroot And Chocolate Cake Recipe?
To make this beetroot and chocolate cake recipe successfully, we’ll go step by step. Clear instructions show how to blend, mix, and bake for a moist, rich result.
I’ve listed helpful kitchen tools, though not all are required. Using what you have will still yield a delicious, vibrant cake.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: International
Yield: 12 servings
Kitchen Utensils
- Blender or food processor
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- 8-inch round cake pan
- Baking paper
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 300 g raw beetroot, peeled and chopped
- 100 g dark chocolate (70–75%), finely chopped
- 3 large eggs, at room temperature
- 250 g caster sugar (1 1/3 cups)
- 250 ml vegetable oil (1 cup)
- 2 tsp vanilla extract
- 200 g all-purpose flour (1 3/4 cups)
- 30 g cocoa powder (1/4 cup)
- 1 1/2 tsp baking soda
- 1/4 tsp salt
For the Ganache Frosting:
- 115 g semi-sweet chocolate (approximately 4 oz)
- 240 ml heavy cream (1 cup)
Instructions
1. Preheat the oven and prepare the pan
Set your oven to 180°C (350°F). Line an 8-inch round cake pan with baking paper and lightly grease the sides so the cake won’t stick.
2. Cook the beetroot
Boil or steam the beetroot until its tender, which usually takes around 20–25 minutes. Drain it and let it cool slightly. Then, puree the beetroot in a blender or food processor until smooth.
3. Melt the chocolate
Place dark chocolate in a heatproof bowl and melt it over a pot of simmering water, or in the microwave in short 20-second bursts. Stir until smooth and set aside to cool slightly.
4. Mix the wet ingredients
In a large bowl, whisk the eggs and sugar until the mixture is pale and fluffy. Slowly pour in the vegetable oil and vanilla extract. Fold in the beetroot puree and the melted chocolate until evenly combined.
5. Combine the dry ingredients
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, mixing gently until fully incorporated. Avoid over mixing.
6. Bake the cake
Pour the batter into the prepared cake pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the ganache
Chop the semi-sweet chocolate and put it in a heatproof bowl. Heat the cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Stir until smooth and glossy, then let it cool slightly to thicken.
8. Assemble the cake
Pour the ganache over the cooled cake and spread it evenly with a spatula. Allow it to set for 15–20 minutes. Slice and serve at room temperature.
Note: This beetroot and chocolate cake recipe is naturally moist and subtly sweet from the beetroot, with a rich chocolate flavor. Use room-temperature eggs for a lighter texture, and fold the batter gently to avoid a dense cake. Ganache adds a silky finish. Perfect for celebrations or a cozy treat, it keeps well for a few days.
Nutrition Facts Of Beetroot And Chocolate Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 320 kcal |
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 18 g |
| Fiber | 3 g |
Why It’s Popular
This beetroot and chocolate cake recipe is popular because it offers a unique twist on a classic dessert. The combination of earthy beetroot and rich chocolate creates a flavor that is both surprising and delicious.
Its moist, tender texture makes it stand out from regular chocolate cakes. People also appreciate that it uses natural ingredients, adding subtle nutrition without compromising taste.
The beetroot and chocolate cake recipe vibrant color and indulgent ganache topping make it visually appealing and festive, which adds to its popularity for gatherings, celebrations, and as a special homemade treat.
Why My Recipe Works
Your beetroot and chocolate cake recipe works so well because each ingredient plays a clear role in texture, flavor, and structure. The beetroot adds natural moisture and keeps the cake soft while subtly sweetening it.
Dark chocolate and cocoa powder provide deep, rich chocolate flavor that balances the earthiness of the beetroot. Eggs act as a binding agent, giving the cake structure and lift, while sugar not only sweetens but also helps tenderize the crumb.
Vegetable oil ensures a moist, tender texture that doesn’t dry out. Baking soda helps the cake rise evenly, and the ganache frosting adds a creamy, luxurious finish that complements the cake’s softness and chocolate intensity.
My Favorite Ways To Serve It Up
One favorite way to serve this beetroot and chocolate cake recipe is at room temperature, allowing the rich chocolate ganache to settle and create a smooth, glossy finish.
Slicing beetroot and chocolate cake recipe into generous pieces and pairing with a dollop of whipped cream or a scoop of vanilla ice cream enhances the moist texture and deep chocolate flavor.
Another option is to serve it slightly chilled, which firms up the ganache and makes each slice clean and elegant. For a simple presentation, dusting with a little cocoa powder or finely grated dark chocolate adds a touch of flair while keeping the focus on the cake’s natural color and richness.
Nutritional Benefits
This beetroot and chocolate cake recipe offers more than indulgence. Beetroot provides natural fiber, vitamins like folate and vitamin C, and antioxidants, which help support digestion and overall health.
Dark chocolate contributes minerals such as iron, magnesium, and a small amount of antioxidants, enhancing heart health in moderation.
Eggs add protein and essential nutrients, while the cake’s vegetable oil provides healthy fats that help keep the texture moist.
Even though this beetroot and chocolate cake recipe is a treat, the inclusion of beetroot and dark chocolate gives it added nutritional value compared with a traditional chocolate cake, making it slightly more wholesome without compromising on taste.
Expert Baking Tips
1. Use room-temperature eggs because cold eggs can make the batter uneven and prevent it from rising properly. Allow them to sit out for about 30 minutes before mixing.
2. Puree the beetroot completely in a blender or food processor. Any chunks left behind can create uneven texture and make the cake less smooth and moist.
3. Melt the chocolate slowly over low heat or in short microwave bursts, stirring frequently. This prevents the chocolate from seizing or burning, keeping it glossy and silky.
4. Fold the dry ingredients gently into the wet mixture. Over mixing develops gluten, which can make the cake dense instead of soft and tender. Use a spatula and scoop from the bottom to top.
5. Test the cake for doneness early. Insert a toothpick into the center a few minutes before the suggested baking time. It should come out mostly clean with a few crumbs, never wet batter.
6. Cool the cake fully before frosting. Pouring ganache over a warm cake will cause it to slide off or become runny. Cooling ensures the frosting sets perfectly and looks smooth.
Storage Instructions
Store the beetroot and chocolate cake recipe in an airtight container at room temperature for up to 2 days. To keep it fresh longer, place it in the refrigerator, covered, for up to 5 days.
Before serving, allow chilled slices to come to room temperature for the best texture and flavor. The ganache topping may be slightly firm when cold, so letting it soften slightly improves the taste and mouth feel.
For longer storage, the beetroot and chocolate cake recipe can be wrapped tightly in plastic wrap and frozen for up to 2 months, thawing in the refrigerator before serving.
FAQs About Beetroot And Chocolate Cake Recipe
Can beetroot be tasted in the cake?
In most chocolate beetroot cakes the beetroot gives moisture and colour, and its natural sweetness blends into the batter so you usually don’t notice a strong beetroot flavor once baked. The chocolate predominates in taste.
Do I need to cook the beetroot before using it in the cake?
Yes, beetroot is typically cooked (boiled, steamed, or roasted) and then puréed or grated before being mixed into the cake batter so it integrates smoothly.
Can I make this cake without dairy or eggs?
There are versions of chocolate beetroot cake that use substitutes like plant‑based milk and egg replacements, allowing for eggless or vegan options.
What type of chocolate should I use?
Quality dark or semi‑sweet chocolate around 70% cacao is commonly recommended for deep chocolate flavour, both in the batter and ganache.
Does beetroot change the cake’s colour?
Yes, beetroot often gives the cake a deep rich hue ranging from dark chocolate brown to a subtle purplish tint, enhancing its visual appeal.
Conclusion
This healthy beetroot and chocolate cake recipe is a recipe that everyone enjoys. I make it often for serving guests, and each time I prepare it, I truly enjoy the process and the results.
The beetroot and chocolate cake recipe combination of moist, naturally sweet beetroot and rich chocolate makes it a treat that feels indulgent yet nourishing.
Following this method is simple, and the cake always turns out soft, flavorful, and visually appealing. I hope others try making this beetroot and chocolate cake recipe and experience the same joy and satisfaction I feel every time.
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Beetroot And Chocolate Cake Recipe
Equipment
- Blender or food processor
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- 8-inch round cake pan
- Baking paper
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 300 g raw beetroot peeled and chopped
- 100 g dark chocolate 70–75%, finely chopped
- 3 large eggs at room temperature
- 250 g caster sugar 1 1/3 cups
- 250 ml vegetable oil 1 cup
- 2 tsp vanilla extract
- 200 g all-purpose flour 1 3/4 cups
- 30 g cocoa powder 1/4 cup
- 1 1/2 tsp baking soda
- 1/4 tsp salt
For the Ganache Frosting:
- 115 g semi-sweet chocolate approximately 4 oz
- 240 ml heavy cream 1 cup
Instructions
Preheat the oven and prepare the pan
- Set your oven to 180°C (350°F). Line an 8-inch round cake pan with baking paper and lightly grease the sides so the cake won’t stick.
Cook the beetroot
- Boil or steam the beetroot until its tender, which usually takes around 20–25 minutes. Drain it and let it cool slightly. Then, puree the beetroot in a blender or food processor until smooth.
Melt the chocolate
- Place dark chocolate in a heatproof bowl and melt it over a pot of simmering water, or in the microwave in short 20-second bursts. Stir until smooth and set aside to cool slightly.
Mix the wet ingredients
- In a large bowl, whisk the eggs and sugar until the mixture is pale and fluffy. Slowly pour in the vegetable oil and vanilla extract. Fold in the beetroot puree and the melted chocolate until evenly combined.
Combine the dry ingredients
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, mixing gently until fully incorporated. Avoid over mixing.
Bake the cake
- Pour the batter into the prepared cake pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the ganache
- Chop the semi-sweet chocolate and put it in a heatproof bowl. Heat the cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Stir until smooth and glossy, then let it cool slightly to thicken.
Assemble the cake
- Pour the ganache over the cooled cake and spread it evenly with a spatula. Allow it to set for 15–20 minutes. Slice and serve at room temperature.
Notes
Nutrition Facts Of Beetroot And Chocolate Cake Recipe
Calories: 320 kcal | Protein: 4 g | Carbohydrates: 38 g | Fat: 18 g | Fiber: 3 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.