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Beetroot chocolate cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious user-submitted recipe. Not taste-tested by the taste.com.au team.
Ingredients:
  • 300g beetroots
  • 85g dark chocolate
  • 3 eggs
  • 300g brown sugar
  • 200ml olive oil
  • 4.40 gm vanilla essence
  • 30g cocoa powder
  • 200g almond meal (or plain flour)
  • 6.00 gm baking powder (or gluten free baking powder)
  • 0.60 gm salt
  • 252.50 gm light cream
  • 250.00 gm light cream cheese
  • 75.00 gm icing sugar
  • 1 plain chocolate bar, for decoration
Instructions:
  • Preheat the oven to 180 degrees Celsius.
  • Wash the beetroots well, then submerge them in a pot of cold water. Boil until beets are tender when pierced with a knife (around 30 minutes, depending on their size).
  • After cooking, rinse the beets with cold water in the sink and gently rub off the skins.
  • Purée the beetroots until they are slightly smooth with some chunks for texture.
  • Save the vibrant red beetroot cooking water to give your dishes a beautiful red hue when cooking rice, lentils, or any other grains.
  • Melt the 85 grams of chocolate in a double boiler or microwave in a covered bowl on low for about 1 minute until just melted. Stir quickly to melt any remaining solid pieces.
  • Whisk eggs, sugar, and oil in a separate bowl.
  • Gently incorporate the cooked beet puree, melted chocolate, and vanilla into the egg mixture.
  • Mix gently until incorporated. Avoid overworking the mixture.
  • Sift the cocoa and combine with the almond meal (or plain flour), baking soda, and salt in the beet batter.
  • Gently combine the ingredients until just mixed, being careful not to overmix the batter.
  • Grease a 10-inch cake pan with a teaspoon of butter or oil. Dust with flour, tap out the excess, and pour in the cake batter.
  • Bake for about 50 minutes until golden brown.
  • Check for doneness by inserting a toothpick or skewer in the middle of the cake - if it comes out clean, the cake is ready. Baking times may differ based on your pan and oven.
  • Let cool in the pan after removing from oven.
  • In a bowl, whip the cream until soft peaks form.
  • Combine the icing sugar and cream cheese and mix until fully incorporated, adjusting sweetness to taste.
  • For a creative twist, try enhancing the icing by incorporating 1/2 cup of cocoa or blending in half a cooked beetroot.
  • With a potato peeler, shave curls of chocolate from the chocolate bar onto the cake to create a beautiful decoration.

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