Beetroot And Chocolate Cake
Beetroot and chocolate cake becomes a rich fusion of earthy sweetness and deep cocoa strength, creating a moist treat that feels bold and satisfying.Many people find this beetroot and chocolate cake deeply delicious because beetroot adds tenderness and color while chocolate brings depth.I imagine this beetroot and chocolate cake in a warm kitchen where friends gather to watch the process from mixing bowl to oven glow.
Equipment
- 8-inch round cake tin
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Blender or food processor (for beetroot)
- Spatula
- Cooling rack
Ingredients
For the cake
- 300 g raw beetroot
- 1¾ cups all-purpose flour
- 3 eggs at room temperature
- 100 g dark chocolate 70–75%, finely chopped
- 1½ tsp baking soda
- ¼ cup cocoa powder
- 1⅓ cups caster sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- ¼ tsp salt
For the ganache frosting
- ½ cup heavy whipping cream
- 12 oz dark chocolate
- A pinch of kosher salt
Instructions
Prepare the beetroot:
- Peel the raw beetroot, chop it into chunks, and steam or boil until just tender. Drain well, let it cool slightly, and blend into a smooth purée. Set aside.
Melt the chocolate:
- Place the finely chopped dark chocolate in a heatproof bowl. Melt it gently by placing the bowl over a pot of simmering water or using short bursts in the microwave. Stir until smooth and let it cool.
Combine the wet ingredients:
- Whisk together the eggs, caster sugar, vegetable oil, and vanilla extract until creamy. Add the cooled beetroot purée and mix until fully incorporated.
Prepare the dry ingredients:
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
Make the cake batter:
- Add the melted chocolate to the beetroot mixture. Then fold in the dry ingredients gently, mixing only until everything is combined. Avoid over mixing.
Bake the cake:
- Line an 8-inch cake tin with parchment paper and pour in the batter. Bake in a preheated oven at 350°F (175°C) for 45–50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely on a rack.
Prepare the ganache:
- Warm the heavy cream in a small saucepan until it begins to steam (do not let it boil). Pour the hot cream over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy. Add a pinch of kosher salt.
Frost the cake:
- Once the cake has cooled, spread the ganache evenly over the top. Allow it to set before slicing and serving.
Notes
Notes: The beetroot keeps the cake incredibly moist without giving it a strong beetroot flavor. For a deeper chocolate hit, add a handful of chocolate chips into the batter. The cake tastes even better the next day as the flavors settle.