Beetroot And Chocolate Cake
Beetroot and Chocolate Cake combines the rich, indulgent taste of chocolate with the natural sweetness and moisture of beetroot. This unique cake is not only delicious but also healthier, offering a nutrient-packed twist on a classic dessert. It’s the perfect treat for chocolate lovers looking for a lighter option.
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.
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.