Beetroot and Chocolate Cake is a delightful twist on the classic chocolate cake, combining the rich, indulgent flavors of chocolate with the natural sweetness and moisture of beetroot.
This unique Beetroot and Chocolate Cake is not only delicious but also packs a hidden nutritional punch, making it a healthier dessert option.
The earthy flavor of beetroot enhances the chocolate, creating a moist and tender crumb while adding vibrant color to the cake.
Beetroot also helps reduce the need for excessive sugar, offering a naturally sweet alternative that’s perfect for those looking to indulge without the guilt.
The soft, velvety cake and rich frosting balance each other wonderfully. Let’s dive into the Beetroot and Chocolate Cake for this mouthwatering creation.
Why You Should Try Beetroot And Chocolate Cake
You might wonder why beetroot should be included in a cake recipe, but the benefits and flavor it brings are fantastic. Here are a few reasons why you should give this Beetroot and Chocolate Cake a try:
✔ Natural Sweetness: The beetroot naturally sweetens the cake, so you can use less sugar without compromising on flavor.
✔ Moisture: Beetroot helps to make the cake incredibly moist without adding excess fat.
✔ Vibrant Color: The deep red hue from the beets gives the cake an appealing, rich color that makes it visually striking.
✔ Health Benefits: Beets are packed with essential nutrients like fiber, antioxidants, and vitamins that make this dessert a little healthier than your standard chocolate cake.
How To Prepare Beetroot And Chocolate Cake?
Preparation Details
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 55-60 minutes
- Course: Dessert
- Cuisine: Fusion (Vegetarian, Cakes)
- Calories: Approximately 300 calories per slice (depending on serving size)
- Yield: 10 servings
Kitchen Utensils
- Grater or food processor (for grating beets)
- 2 mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Baking tin (round, 8-inch or 9-inch)
- Parchment paper or butter for greasing the tin
- Oven
Ingredients
For the Cake:
- 2 medium-sized beetroots, peeled and grated
- 200g (1 cup) all-purpose flour
- 50g (1/4 cup) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for added warmth)
- 250g (1 and 1/3 cups) caster sugar
- 2 large eggs
- 120ml (1/2 cup) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 120ml (1/2 cup) milk
- 100g (3.5 oz) dark chocolate, melted
- 1 tablespoon lemon juice or vinegar (to activate the baking soda)
For the Frosting:
- 200g (7 oz) cream cheese, softened
- 50g (1/4 cup) unsalted butter, softened
- 200g (1 1/2 cups) powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Extra grated beets for decoration (optional)
How To Make Beetroot And Chocolate Cake
1. For the Cake:
1. Preheat your oven to 180°C (350°F). Grease your cake tin and line it with parchment paper or butter.
2. Peel and finely grate the beetroots, using either a grater or food processor. You should have about 1 to 1.5 cups of grated beetroot.
3. In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon powder (if using). Set aside.
4. In a large bowl, whisk together the sugar, eggs, vegetable oil (or melted butter), vanilla extract, and milk. Add the grated beetroot and stir to combine.
5. Gradually fold the dry ingredients into the wet mixture, using a spatula or electric mixer, until the batter is smooth and well mixed.
6. Stir in the melted dark chocolate and lemon juice (or vinegar) until fully incorporated.
7. Pour the batter into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the tin before removing it.
2. For the Frosting:
1. Beat the softened cream cheese and butter together in a medium bowl until smooth. Add the powdered sugar, cocoa powder, vanilla extract, and a pinch of salt, and beat until fluffy and well blended.
2. Once the cake has cooled, spread the frosting evenly on top using a spatula. Optionally, garnish with additional grated beetroot for decoration.
3. Refrigerate the frosted cake for 30 minutes to allow the frosting to set. Serve chilled or at room temperature.
Special Notes
❖ Beetroot Tip: The beetroot in this cake not only adds a beautiful color but also provides extra moisture, making it a perfect base for a soft and tender cake. Make sure to peel and grate it finely to avoid any chunky bits in the batter.
❖ Chocolate: Use high-quality dark chocolate for the best flavor. I recommend something with at least 70% cocoa for a richer, deeper taste.
❖ Frosting Flexibility: If you’re looking for a healthier frosting option, you can substitute the cream with Greek yogurt or even use a simple dusting of powdered sugar for a more minimalist approach.
Health Benefits Of Beetroot And Chocolate Cake
➤ Rich in Nutrients: Beetroot is full of essential vitamins and minerals like folate, vitamin C, and iron, supporting overall health and immune function.
➤ Supports Heart Health: The nitrates in beetroot help lower blood pressure and improve circulation, contributing to a healthier heart.
➤ Improves Digestion: Beetroot is a great source of fiber, which aids digestion, promotes regular bowel movements, and supports gut health.
➤ Boosts Energy: The iron content in beets helps produce red blood cells, improving oxygen flow and preventing fatigue, providing a natural energy boost.
➤ Mood Enhancer: The nitrates in beets improve blood flow to the brain, enhancing mental clarity and mood, while the chocolate provides a boost of endorphins for a feel-good effect.
Tips For Making The Best Beetroot And Chocolate Cake
1. Choose Fresh Beets: Fresh beetroots will give you the best flavor and moisture. Avoid using canned beets, as they can have a different texture.
2. Chill the Frosting: If you find that the cream cheese frosting is too soft, refrigerate it for 20-30 minutes to firm it up before spreading on the cake.
3. Mix Thoroughly: Ensure the beetroot is well incorporated into the batter. The beetroot adds moisture, so make sure it’s mixed evenly for the perfect texture.
What Does Beetroot Do To A Cake?
Beetroot adds moisture, natural sweetness, and a subtle earthy flavor to cakes. It helps create a tender, moist crumb without the need for excessive fat.
The natural pigments in beetroot also enhance the cake’s color, giving it a rich, vibrant hue, while adding nutritional value with its vitamins, minerals, and antioxidants.
What Does Beetroot Replace In Baking?
Beetroot can replace some of the fat or sugar in baking. It adds moisture and natural sweetness, making it an excellent substitute for oils, butter, or excess sugar in cakes.
It also provides a healthier alternative, contributing to fiber intake and nutrients like potassium, folate, and antioxidants, while maintaining the desired texture and flavor.
Which Chocolate Cake Is Better?
The best chocolate cake depends on personal preference. A rich, fudgy chocolate cake is perfect for those who enjoy a dense, decadent treat.
Alternatively, a light, airy chocolate cake offers a more delicate texture. Adding beetroot to chocolate cake creates a moist, slightly earthy flavor that enhances the richness of the chocolate, making it a unique choice.
What Country Invented Chocolate Cake?
Chocolate cake, as we know it today, was developed in the United States in the 19th century. The invention of cocoa powder and the rise of chocolate in desserts made chocolate cake possible.
While variations existed in Europe, it was the American chocolate cake that gained worldwide popularity, especially after the introduction of cake mixes in the 20th century.
Storage & Make Ahead
To store your Beetroot and Chocolate Cake, keep it in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate the cake for up to a week.
If you’d like to make the cake ahead of time, you can bake the cake layers a day or two in advance and store them wrapped in plastic wrap.
The frosting can also be made in advance and stored in the fridge for up to 3 days. When ready to serve, simply frost the cake and let it come to room temperature before enjoying.
More Chocolate Recipes You’ll Love
Easy German Chocolate Cupcakes
Vegan Chocolate Mug Cake No Egg
Swiss Chocolate Cake For Chocolate Lovers
Irresistible Too Much Chocolate Cake
Conclusion
This Beetroot and Chocolate Cake is a game-changer when it comes to chocolate cakes. The moistness from the beets paired with the richness of chocolate makes for an unforgettable dessert experience.
The combination of beetroot and chocolate not only creates a visually stunning cake but also offers a perfect balance of flavors—rich and chocolatey with a subtle earthy sweetness.
The cake is incredibly moist, and the creamy frosting just takes it over the top. Don’t forget to save and share this Beetroot and Chocolate Cake with your friends and family.
It’s the perfect way to introduce them to a deliciously unique twist on a classic favorite.
Beetroot And Chocolate Cake
Equipment
- Grater or food processor (for grating beets)
- 2 mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Baking tin (round, 8-inch or 9-inch)
- Parchment paper or butter for greasing the tin
- Oven
Ingredients
For the Cake:
- 2 medium-sized beetroots peeled and grated
- 200 g 1 cup all-purpose flour
- 50 g 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon optional for added warmth
- 250 g 1 and 1/3 cups caster sugar
- 2 large eggs
- 120 ml 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 120 ml 1/2 cup milk
- 100 g 3.5 oz dark chocolate, melted
- 1 tablespoon lemon juice or vinegar to activate the baking soda
For the Frosting:
- 200 g 7 oz cream cheese, softened
- 50 g 1/4 cup unsalted butter, softened
- 200 g 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Extra grated beets for decoration optional
Instructions
For the Cake:
- Preheat your oven to 180°C (350°F). Grease your cake tin and line it with parchment paper or butter.
- Peel and finely grate the beetroots, using either a grater or food processor. You should have about 1 to 1.5 cups of grated beetroot.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon powder (if using). Set aside.
- In a large bowl, whisk together the sugar, eggs, vegetable oil (or melted butter), vanilla extract, and milk. Add the grated beetroot and stir to combine.
- Gradually fold the dry ingredients into the wet mixture, using a spatula or electric mixer, until the batter is smooth and well mixed.
- Stir in the melted dark chocolate and lemon juice (or vinegar) until fully incorporated.
- Pour the batter into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the tin before removing it.
For the Frosting:
- Beat the softened cream cheese and butter together in a medium bowl until smooth. Add the powdered sugar, cocoa powder, vanilla extract, and a pinch of salt, and beat until fluffy and well blended.
- Once the cake has cooled, spread the frosting evenly on top using a spatula. Optionally, garnish with additional grated beetroot for decoration.
- Refrigerate the frosted cake for 30 minutes to allow the frosting to set. Serve chilled or at room temperature.