Today we invite you to prepare a delicious and unique Chocolate Cake with Beetroot. While it may sound unusual, it’s not as strange as it seems, because adding grated beetroot to this type of cake enhances the chocolate flavor. Believe it or not, beetroot is a “magic ingredient” that pleasantly...
Ingredients
For the Cake
all-purpose flour225g
fine salt1/2tsp
unsweetened cocoa powder30g
baking powder2tsp
sugar115g
heavy cream1/2cup
semi-sweet chocolate85g
butter85g
eggs2
raw beetroot120g
For the Chocolate Glaze
- butter20g
honey1tbsp- heavy cream200mL
- semi-sweet chocolate200g
Nutrition (per serving)
Calories
309.4kcal (15.47%)
Protein
4.1g (8.2%)
Carbs
26.6g (9.67%)
Sugars
16.1g (32.3%)
Healthy Fat
7.3g
Unhealthy Fat
13.7g
% Daily Value based on a 2000 calorie diet
How to make Chocolate and Beetroot Cake
For the Cake
- Step 1
Sift the flour, salt, cocoa powder, and baking powder into a bowl. Add the sugar and mix well.
- Step 2
Melt the semi-sweet chocolate and butter using a double boiler (bain-marie).
- Step 3
Remove the melted chocolate mixture from heat and let it cool.
- Step 4
Beat the eggs with the heavy cream and combine them with the cooled chocolate mixture.
- Step 5
Peel the raw beetroot and grate it using a vegetable grater.
- Step 6
Add the grated beetroot to the chocolate mixture, then incorporate the flour and sugar mixture.
- Step 7
Pour the batter into a greased mold and bake in a preheated oven at 180°C (350°F) for about 50 minutes.
- Step 8
Remove the cake from the oven and let it cool in the mold.
For the Chocolate Glaze
- Step 1
Heat the heavy cream and add the semi-sweet chocolate, butter, and honey.
- Step 2
Mix everything well and set aside.
Presentation
- Step 1
Unmold the cake and cover it with the chocolate glaze.
Nutrition (per serving)
Nutrition (per serving)
Calories
309.4kcal (15.47%)
Protein
4.1g (8.2%)
Carbs
26.6g (9.67%)
Sugars
16.1g (32.3%)
Healthy Fat
7.3g
Unhealthy Fat
13.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to measure the ingredients precisely to ensure the cake turns out moist and fluffy.
Use a double boiler to melt the chocolate and butter to avoid burning them.
Grate the beetroot finely to ensure it blends well into the batter.
Let the cake cool completely before adding the glaze for a better finish.
FAQS
Why is beetroot used in this cake?
Beetroot enhances the chocolate flavor, adds moisture, and gives the cake a darker tone.
Can I use canned beetroot instead of raw?
Raw beetroot is recommended for this recipe as it provides the best texture and flavor.
How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Can I substitute heavy cream with another ingredient?
You can use full-fat milk or a dairy-free alternative, but the texture may vary slightly.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
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