Chocolate Beet Cake Recipe

4.80 from 5 votes

Chocolate Beet Cake Recipe

A beet chocolate cake recipe you should try. The cake is moist thanks to the beet puree and the chocolate compliments the earthy sweet flavors of the healthy beetroot.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: French

Servings: Loaf Cake

Calories: 3337kcal

Author: Helene Dsouza

Equipment

Standard Loaf Pan 9×5 inches or 25×10.8×7 cm

Ingredients

For the cake:

1 large Beet
7 Ounces Dark Cacao Chocolate Unsweetened
2 Tablespoons Butter
1⅔ Cups All-purpose Flour
pinch Salt
1⅔ Cups Powdered Sugar
2 Teaspoons Baking Powder
4 Eggs
¼ cup Milk

For the simple sugar icing:

Powdered Sugar
Water 3-5 drops

US - Metric

Instructions

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
1 large Beet
In a double boiler, melt the chocolate and butter together on low heat. Make sure that the chocolate doesn't burn, and turn off the stove once it's melted.
7 Ounces Dark Cacao Chocolate Unsweetened, 2 Tablespoons Butter
Preheat the oven to 350° Fahrenheit/ 180° Celsius.
Meanwhile, while keeping an eye on the melting chocolate, add flour, salt, ¾ of the powdered sugar, and baking powder to a mixing bowl. Separate the yolks from the whites and add the yolks to the mixing bowl with the flour and milk. 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 into a smooth batter.
1⅔ Cups All-purpose Flour, pinch Salt, 1⅔ Cups Powdered Sugar, 2 Teaspoons Baking Powder, 4 Eggs, ¼ cup Milk
Beat the egg whites, and when they are halfway stiff, add the remaining powdered sugar and continue to beat to a stiff snow. First fold half of the stiff egg whites 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. The best is to use a bigger round baking mold.
Bake at 350° Fahrenheit/ 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 poking 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.
Powdered Sugar, Water

Nutrition