Rich Chocolate Beetroot Cake
Indulge in the irresistible fusion of decadence and earthy sweetness with this rich chocolate beetroot cake. Infused with 250 grams of grated, cooked beetroot, this unique dessert marries the velvety richness of dark chocolate with the moist, tender crumb only beetroot can achieve. The batter is a harmonious blend of pantry staples like cocoa powder, all-purpose flour, and a touch of vanilla, baked to perfection in under an hour. Ideal for lovers of both classic chocolate cake and innovative twists, this recipe delivers a dessert that’s as visually stunning as it is flavorful. Serve it plain, dusted with powdered sugar, or elevate it further with crème fraîche or your favorite frosting. Perfect as a show-stopping treat for gatherings or as an indulgent snack, this chocolate beetroot cake will leave everyone asking for seconds! Keywords: chocolate beetroot cake, moist chocolate cake, unique dessert recipes, easy chocolate cake recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams dark chocolate
- 200 grams unsalted butter
- 250 grams cooked beetroot (peeled and grated)
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 3 large eggs
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin. Line the base with parchment paper for easier removal.
Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk the eggs and sugar together until light and frothy, about 2-3 minutes. Add the grated beetroot, vanilla extract, and the melted chocolate-butter mixture. Stir until combined.
Gently fold the dry ingredients into the wet mixture in three additions, being careful not to overmix.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with your favorite frosting or a dollop of crème fraîche.
Nutrition Facts
Calories |
4505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.6 g | 332% | |
| Saturated Fat | 144.3 g | 722% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 318.8 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 382 mg | 29% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 3407 mg | 72% | |
*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.
