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.
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
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
Calories: 320 kcal | Protein: 4 g | Carbohydrates: 38 g | Fat: 18 g | Fiber: 3 g