Unusual Cake
Prepare to delight your senses with this Unusual Cake, a decadent dessert that takes creativity to the next level with the unexpected addition of fresh beets! This rich and moist chocolate cake features a unique blend of earthy sweetness from beet puree and the deep, bold flavors of dark chocolate (at least 70% cocoa), making it both surprising and indulgent. The beets not only enhance the flavor but also add an irresistibly tender crumb, while unsweetened cocoa powder and a touch of vanilla extract round out the chocolatey goodness. Ready in just over an hour, this show-stopping cake is as simple to make as it is impressive to serve. Perfect for adventurous foodies and dessert lovers, this unique chocolate-beet cake is an excellent choice for dinner parties, birthdays, or whenever you’re craving a dessert with a twist. Garnish with powdered sugar or whipped cream for a beautiful finishing touch!
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Recipe Information
Ingredients
- 250 grams fresh beets (peeled and chopped)
- 150 grams dark chocolate (minimum 70% cocoa)
- 100 grams unsalted butter
- 200 grams granulated sugar
- 3 pieces eggs
- 150 grams all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Place the peeled and chopped beets in a medium saucepan, cover with water, and cook over medium heat until tender (about 20 minutes). Drain and allow to cool slightly.
Once the beets are cool, puree them in a food processor until smooth. You should end up with about 1 cup of beet puree. Set aside.
In a heatproof bowl placed over a pot of simmering water (double boiler), melt the dark chocolate and butter together until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk the granulated sugar and eggs together until light and fluffy. Stir in the melted chocolate mixture, followed by the beet puree and vanilla extract.
In another bowl, sift together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges, invert onto a wire rack, and peel off the parchment paper. Let the cake cool completely before slicing.
Optional: Dust with powdered sugar or serve with a dollop of whipped cream for an extra touch!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 31.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 296 mg | 6% | |
*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.
