So, here's the thing: I'm not usually one for vegetables in my desserts. I mean, cake is cake, and salad is... well, salad. But some rogue baby beetroots wandered into my kitchen (don't ask) and suddenly I was seized with an inexplicable urge to bake them into a chocolate cake. I know, I know, it sounds like something a health-crazed bunny might dream up, but trust me on this one.
.webp "Beetroot & Chocolate Cake Recipe")
The result? An incredibly moist, rich, and surprisingly delicious cake that even I, a self-proclaimed dessert purist, couldn't stop shoveling into my face. The beetroot adds a subtle earthy sweetness that complements the dark chocolate perfectly. Think of it as a sneaky way to get your veggies while indulging your sweet tooth.
Would I bake it again? Absolutely. Did I initially raise an eyebrow at the idea of beetroot and chocolate? You bet. But sometimes, the most unexpected combinations lead to the most delicious discoveries. Now, if you'll excuse me, I have a date with another slice.
Prep Time: 30 min
Bake Time: 40 min
Serves: 8
Ingredients:
200g unsalted butter
250g cooked beetroot
200g dark chocolate
4 tbsp hot espresso
135g plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 eggs, separated
190g caster sugar
Instructions:
1. Preheat the oven to 180C/350F. Grease a 20cm/8-inch round cake tin with a little butter and line the base with baking parchment. Chop the beetroot into small pieces and then blend in a food processor to create a purée.
2. Melt the dark chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then add the hot espresso,
3. Cut the butter into small pieces. Add them to the melting chocolate and leave to soften. Remove from the heat and allow to cool slightly. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
4. Separate the eggs. Whisk the egg yolks in a bowl until frothy. Stir the yolks into the chocolate and butter mixture and then fold in the beetroot.
5. Whisk the egg whites until they form stiff peaks. Fold in the sugar.
6. Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
7.Pour the mix into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
8. Serve with a dollop of crème fraîche or vanilla ice cream.
4. Separate the eggs. Whisk the egg yolks in a bowl until frothy. Stir the yolks into the chocolate and butter mixture and then fold in the beetroot.
5. Whisk the egg whites until they form stiff peaks. Fold in the sugar.
6. Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
7.Pour the mix into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
8. Serve with a dollop of crème fraîche or vanilla ice cream.
FAQs:
Does the cake taste like beetroot? Not overpoweringly! The chocolate is the star, but the beetroot adds a subtle sweetness and keeps the cake incredibly moist.
Can I substitute the beetroot with something else? Sure, you could try carrots or zucchini. But then it wouldn't be a Beetroot & Chocolate Cake, would it?
Is it worth the mess? Absolutely! Especially if you enjoy shocking your friends and family with your culinary creations.
Can I frost this cake? Definitely! Cream cheese frosting, chocolate ganache, or even a simple dusting of powdered sugar would be divine.
Note: This a repost from March 2022.