Chocolate Beetroot Cake

Chocolate Beetroot Cake Recipe - Delicious and Moist Cake

Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 8-10

Introduction

Chocolate Beetroot Cake is a unique and delicious dessert that combines the rich flavors of chocolate with the earthy sweetness of beetroots. This cake is moist, decadent, and perfect for any chocolate lover looking to try something new and exciting.

History

The combination of chocolate and beetroots may seem unusual, but it has been a popular flavor pairing in European baking for centuries. Beetroots add a natural sweetness and moisture to the cake, making it a healthier alternative to traditional chocolate cakes. This recipe puts a modern twist on a classic flavor combination, creating a cake that is both delicious and nutritious.

Ingredients

75 g of good quality cocoa powder (I used Hershey's cocoa)
180 g of plain flour
2 tsp of baking powder
250 g of caster sugar (super fine sugar)
250 g of cooked fresh beetroots
3 large eggs
1 tsp of vanilla extract
200 ml of corn or sunflower oil
icing sugar (confectioners sugar, to dust)

How to prepare

Preheat the oven to 180°C (350°F).
Lightly butter a 25 cm round or square cake pan.
Sift cocoa powder, flour, and baking powder into a large bowl.
Stir in sugar and set it aside.
Puree cooked beetroot in a food processor.
Add eggs one at a time, mixing after each addition.
Add vanilla and oil and blend until smooth.
Create a well in the center of the dry ingredients, stir in the beetroot mixture, and lightly mix.
Pour the mixture into the pan and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
If the cake begins to brown, lightly cover it with foil after about 30 minutes.
The cake won't rise significantly, and the top might crack.
Remove the cake from the oven and let it cool for 15 minutes in the pan, then transfer it to a wire rack to cool completely.
Dust the cake with icing sugar before serving.
It can be served with fresh whipped cream, crème fraîche, or enjoyed plain.

Variations

Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Substitute the sunflower oil with melted butter for a richer taste.
Top the cake with a cream cheese frosting for a decadent twist.

Cooking Tips & Tricks

Make sure to use good quality cocoa powder for the best flavor.

- Be sure to cook the beetroots until they are soft and tender before pureeing them.

- Don't overmix the batter, as this can result in a dense and tough cake.

- Dusting the cake with icing sugar before serving adds a beautiful finishing touch.

Serving Suggestions

Chocolate Beetroot Cake can be served with a dollop of fresh whipped cream, a spoonful of crème fraîche, or enjoyed plain. It pairs well with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Puree the cooked beetroots in a food processor until smooth.

- Create a well in the center of the dry ingredients and gently fold in the wet ingredients until just combined.

- Bake the cake in a preheated oven until a skewer inserted into the center comes out clean.

Ingredient Substitutions

You can use canned beetroots instead of fresh beetroots if you prefer.

- Olive oil or vegetable oil can be used in place of sunflower oil.

- Gluten-free flour can be used for a gluten-free version of the cake.

Make Ahead Tips

Chocolate Beetroot Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month and thawed before serving.

Presentation Ideas

Dust the cake with icing sugar and garnish with fresh berries or mint leaves for a beautiful presentation. Serve slices on decorative plates for an elegant touch.

Pairing Recommendations

Chocolate Beetroot Cake pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon. It also goes well with a cup of hot cocoa or a chai latte for a cozy dessert experience.

Storage and Reheating Instructions

Store leftover Chocolate Beetroot Cake in an airtight container at room temperature for up to 3 days. To reheat, place individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Chocolate Beetroot Cake contains approximately 300 calories.

Carbohydrates

Each serving of Chocolate Beetroot Cake contains approximately 35g of carbohydrates.

Fats

Each serving of Chocolate Beetroot Cake contains approximately 15g of fats.

Proteins

Each serving of Chocolate Beetroot Cake contains approximately 4g of proteins.

Vitamins and minerals

Beetroots are a good source of vitamins and minerals, including vitamin C, potassium, and folate. These nutrients help support overall health and well-being.

Alergens

This recipe contains eggs and gluten from the flour, which may be allergens for some individuals.

Summary

Chocolate Beetroot Cake is a delicious and nutritious dessert option that provides a good balance of carbohydrates, fats, and proteins. It also offers a range of vitamins and minerals from the beetroots, making it a healthier alternative to traditional chocolate cakes.

Summary

Chocolate Beetroot Cake is a delicious and unique dessert that combines the rich flavors of chocolate with the earthy sweetness of beetroots. This cake is moist, decadent, and perfect for any chocolate lover looking to try something new and exciting. With a good balance of carbohydrates, fats, and proteins, as well as a range of vitamins and minerals from the beetroots, this cake is a healthier alternative to traditional chocolate cakes. Serve it with fresh whipped cream, crème fraîche, or enjoy it plain for a delightful treat that is sure to impress.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend Margaret's farm. As we sat in her cozy kitchen sipping tea and catching up, she suddenly disappeared into the garden and returned with a basket of fresh beetroots.

"Have you ever tried chocolate beetroot cake, my dear?" Margaret asked with a mischievous twinkle in her eye.

I shook my head, intrigued by the combination of flavors. Margaret proceeded to show me how to make the cake, explaining that the beetroots would add moisture and a subtle sweetness to the rich chocolatey goodness.

As we worked together in the kitchen, I watched in awe as Margaret effortlessly mixed, stirred, and baked the cake. The aroma that filled the air was heavenly, and I could hardly wait to taste the finished product.

When the cake finally emerged from the oven, it was a sight to behold - a deep, dark chocolate sponge speckled with flecks of vibrant red from the beetroots. Margaret generously dusted it with powdered sugar before slicing into thick, decadent slices.

As I took my first bite, I was transported to a world of flavor and texture unlike anything I had ever experienced before. The earthy sweetness of the beetroots perfectly complemented the rich, velvety chocolate, creating a harmony of tastes that danced on my tongue.

I knew in that moment that I had to make this cake for my own family. I begged Margaret for the recipe, and she graciously shared it with me, along with a few tips and tricks that she had picked up over the years.

From that day on, chocolate beetroot cake became a staple in my household. I would bake it for special occasions, family gatherings, or simply as a sweet treat to enjoy with a cup of tea on a lazy afternoon.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch here and there. I have shared it with friends, neighbors, and anyone who has had the pleasure of tasting it. Each time I bake this cake, I am reminded of that fateful day in Margaret's kitchen and the joy of discovering something new and delicious.

The secret to a perfect chocolate beetroot cake lies in the quality of the ingredients. Fresh, ripe beetroots are a must, as they provide the cake with its unique flavor and moist texture. I always make sure to grate them finely to ensure they blend seamlessly into the batter.

For the chocolate, I use the best quality dark chocolate I can find. The richness of the chocolate is key to balancing out the sweetness of the beetroots and creating a decadent dessert that is sure to impress.

As I sift the flour, cocoa powder, and baking soda into a bowl, I think back to all the memories I have attached to this recipe. From baking it for my grandchildren's birthdays to sharing it with new friends, each cake holds a special place in my heart.

Once the wet ingredients are combined and the grated beetroots are folded in, I pour the batter into a greased cake tin and pop it into the oven. The anticipation of that first bite never fails to make my mouth water.

As the cake bakes, the aroma of chocolate and beetroots fills my kitchen, wrapping me in a warm, comforting embrace. I can hardly wait for it to cool before slicing into it and savoring each mouthful.

When the cake finally emerges from the oven, I dust it with powdered sugar, just as Margaret did all those years ago. The contrast of white against the rich, dark sponge is a visual delight, hinting at the deliciousness that lies within.

I cut a generous slice for myself and savor every bite, letting the flavors meld together on my palate. The sweetness of the beetroots, the richness of the chocolate, and the moist, tender crumb of the sponge create a symphony of tastes and textures that never fail to delight.

As I sit at my kitchen table, enjoying my slice of chocolate beetroot cake, I am filled with gratitude for the simple pleasures in life. The joy of discovering a new recipe, the satisfaction of creating something delicious with my own hands, and the memories that each bite evokes.

I may have learned how to make chocolate beetroot cake from my dear friend Margaret, but it has become so much more than just a recipe to me. It is a reminder of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

And as I take another bite of my cake, I can't help but smile at the thought of passing this recipe down to future generations, knowing that the legacy of chocolate beetroot cake will live on in my family for years to come.