Chocolate Beetroot Cake
Indulge in the rich, velvety decadence of this Chocolate Beetroot Cake, a stunning dessert that combines earthy sweetness with deep chocolatey flavor. Featuring fresh beetroot puree blended seamlessly with melted dark chocolate and cocoa powder, this cake is as moist and tender as it is nutritious. The natural sweetness of beetroot complements the bittersweet chocolate, creating a perfectly balanced treat that will surprise even the most skeptical taste buds. With a simple preparation process and a hint of vanilla, this cake is ideal for any occasion—from impressing guests at a dinner party to adding a gourmet twist to your afternoon tea. Serve plain for a rustic finish or dress it up with a dusting of powdered sugar or a luxurious chocolate ganache. Whichever way you choose, this indulgent yet wholesome dessert is sure to be the star of the table! Perfect for chocoholics and adventurous bakers alike, this recipe brings together richness, healthfulness, and creativity in a single bite.
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Recipe Information
Ingredients
- 3 medium fresh beetroot
- 200 grams dark chocolate
- 200 grams unsalted butter
- 200 grams all-purpose flour
- 30 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 200 grams caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 50 milliliters milk
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Wash the beetroot thoroughly and boil them in a large pot of water until tender, about 30-35 minutes. Alternatively, you can roast them wrapped in foil at 200°C (400°F) for about 45-50 minutes.
Once the beetroot is cool enough to handle, peel off the skins (they should slide off easily) and blend the flesh into a smooth puree using a food processor. Set aside.
Melt the dark chocolate and butter together in a heatproof bowl set over simmering water (double boiler method) or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry mixture to ensure there are no lumps.
In a separate large bowl, whisk together the sugar and eggs until light and fluffy. Stir in the vanilla extract and milk.
Gradually fold the beetroot puree followed by the melted chocolate mixture into the wet ingredients until well combined.
Add the sifted dry ingredients to the wet mixture in three batches, folding gently after each addition to avoid overmixing.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serve as is for a rustic feel, or dust with powdered sugar or frost with chocolate ganache for an extra indulgent touch! Enjoy!
Nutrition Facts
Calories |
4576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 143.3 g | 717% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 540.4 g | 197% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 333.9 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 458 mg | 35% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 3887 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
