Beetroot Chocolate Cake is a popular cake in my house. This super moist and decadent cake is easy and quick to prepare and a great simple cake to indulge comfortably at home. Find the Beetroot Chocolate cake recipe from scratch with step by step pictures below.
Lately I have been obsessed with two ingredients mixed together, beetroot and chocolate.
You wouldn’t imagine the earthy sweet pink/red beetroot together with the sinful dark chocolate and yet both compliment each other outrageously well.
In the past few years I witnessed how known chefs and TV cook-show personalities combined beetroot and chocolate in desserts, I never clicked for the idea back then.
The concept just seemed way too strange for somebody like me, who didn’t appreciate the humble beetroot, except if used sparingly in the ABC Juice.
Shashi from Runnin Srilankan helped me reconsider my relationship towards beetroot with her tempting Beet Hot Chocolate.
I took out my favorite, super reliable, chocolate cake recipe, adjusted the ingredients and came up with a brand new beetroot chocolate cake recipe.
At first I was thinking of shredding the beet before adding it to the batter, but ended up boiling and making a puree of the root after having researched about cooked beetroot preparations.
Carrot cake and Zucchini cake are both mostly prepared with shredded veggies instead of a puree so technically you could try it out that way too. Another idea is to roast beet slices in the oven for 50 minutes until soft but you will end up with extra waiting time.
The boiling of the beetroot and turning into a puree tactic worked well for me, it is the easiest and fastest option.
There are plenty reasons why I can recommend this cake right now:
- it will only take you 20 minutes altogether to prepare the batter
- the beetroot makes this cake super moist and healthier
- only about one beetroot is necessary and it’s one of the cheaper produce in the market (India)
- bitter sweet dark chocolate and earthy sweet beetroot are meant to be together
- It’s the ultimate comfort cake
The natural vibrant color of the beetroot is fun to work with. Melting into the chocolate batter, it still lends the cake a certain rouge, even after baking.
I mixed some powdered sugar with a few drops of water into a sugary liquid, which I poured over the cake for the finish.
The sparkling sugar crystals made the top of the beetroot chocolate cake appear dark red brown and turns the cake into a gorgeous treat!
My Other Recipes
Easy Beetroot Chocolate Cake Recipe below:
- 300 gram fresh Beetroot (~ 1 big Beet or 1,2 cups)
- 200 gram dark cooking Chocolate (0,8 cups)
- 30 grams Butter (2 heaped Tablespoon)
- 200 gram Flour (0,8 cups)
- pinch Salt
- 200 gram powdered Sugar (150+50 gram) (0,8 cups)
- 8 grams Baking Powder (0,5 Tablespoon)
- 4 Eggs
- 50 milliliter Milk (0,2 cups)
- powdered sugar
- a few drops of water
- Wash, peel and cut your beet into smaller cubes. Boil with some water until cooked and soft. Strain and blend the cooked beet into a smooth puree. Keep aside
- In a double boiler, melt the chocolate and butter together on slow heat. make sure that the chocolate doesn't burn and turn off the stove once melted.
- Preheat the oven to 180 Celsius.
- In the meantime, while keeping an eye on the melting chocolate, add flour salt, 150 gram of the sugar and baking powder to a mixing bowl. Separate the yolks form the whites and add the yolks to the mixing bowl with the flour etc. Combine the whole content, then mix in the beet puree too and at the end the slightly not too hot melted chocolate butter mixture. Combine the whole content to a smooth batter.
- Beat the egg whites and when they are half way stiff, add the remaining 50 grams powdered sugar and continue to beat to a stiff snow. First fold half of the stiff snow into the beet flour chocolate batter from earlier and then add the remaining half as well. Fold in carefully and don't mix in a turning motion, the folding helps to retain the fluffiness of the egg whites. Make sure that it is well combined into a smooth batter.
- Spread some butter into the mold and dust with some flour, so that the cake won't stick after baking, and pour in the batter. I used two smaller square molds for the whole batter because I didn't have a bigger round mold. Best is to use a bigger round baking mold.
- Bake at 180 Celsius. If you use smaller molds bake for 35-40 minutes, if you use a bigger mold bake for around 45 minutes. Test the cake after baking by pocking into the center with a toothpick. If the toothpick returns gooey, the cake needs some more baking time.
- If you want to cover the cake after baking with icing sugar then mix powdered (icing) sugar and a few drops of water into a smooth liquid paste and cover the cake with it.