Best 4 Chocolate Beetroot Cake Recipes
Welcome to the world of delectable chocolate beetroot cake! This moist and flavorful cake is a perfect treat for any occasion, combining the earthy sweetness of beetroot with the rich indulgence of chocolate. With its vibrant crimson color and irresistible aroma, this cake is sure to impress your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with all the necessary information and tips to create the perfect chocolate beetroot cake. From selecting the freshest ingredients to mastering the art of cake decoration, we'll take you on a culinary journey that will transform you into a baking expert. So, grab your apron, preheat your oven, and let's embark on this delicious adventure together!
Let's cook with our recipes!
CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING
Beetroot is transformed! The flavour disappears, but the vegetable gives this cake incredible moisture... Recipe taken from Abel & Cole Organics newsletter.
Provided by Chef UK
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
- Let cool and peel away the skins.
- preheat the oven to 180C, 350F, Gas4.
- Butter a medium (20cm) cake tin.
- Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
- Puree or finely grate the beetroot.
- In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
- Fold in the dry ingredients to just combine.
- Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
- Cool 20 minutes in the pan, then remove to a wire rack.
- To make the frosting, melt the chocolae in a bowl set over boiling water.
- Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
Nutrition Facts : Calories 505.4, Fat 29.2, SaturatedFat 10.2, Cholesterol 73.8, Sodium 181.7, Carbohydrate 60.3, Fiber 4.3, Sugar 37.8, Protein 7.2
BEETROOT CHOCOLATE FUDGE CAKE FROM 'COOK YOURSELF THIN'
I've added this so I don't forget how to make it! This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way. The beetroot is not a touch of madness - it actually provides the gungy texture that makes a great fudge cake, and some natural pink sweetness too. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe. The cake is best eaten when it is still slightly warm. It is also really important to ice it at the last minute or the icing can lose its shine. However, it would freeze beautifully providing you put it away before icing. Simply defrost when needed and ice at the last minute.
Provided by lisajayne
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
- Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
- In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
- Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
- Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
- Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
- Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
- To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
- At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
- Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
- Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.
CHOCOLATE BEETROOT CAKE
The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004
Provided by Janine Smith
Categories Dessert
Time 1h25m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
- Lightly butter a 25cm round or square cake pan.
- Sift cocoa powder, flour and baking powder into a large bowl.
- Stir in sugar and set aside.
- Puree cooked beetroot in food processor.
- Add eggs one at a time, mixing after each addition.
- Add vanilla and oil and wiz until smooth.
- Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
- Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
- If the cake begins to brown, cover lightly with foil, after about 30 minutes.
- It WON'T rise a great deal, and the top might crack.
- Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
- Dust with icing sugar to serve.
- Can be served with fresh whipped cream or creme fraiche or just delicious plain.
Nutrition Facts : Calories 401, Fat 4.9, SaturatedFat 1.9, Cholesterol 93, Sodium 187.9, Carbohydrate 86.2, Fiber 6.5, Sugar 45.9, Protein 10.8
CHOCOLATE BEETROOT CAKE
Make and share this Chocolate Beetroot Cake recipe from Food.com.
Provided by JustEmma
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
- Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
- Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
- Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
- In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
- Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.
Tips:
- Fresh beetroot: Use fresh, dark red beetroots for the best flavor and color.
- Grated beetroot: Grate the beetroot finely to ensure it blends well into the cake batter.
- Cocoa powder: Use good quality cocoa powder for a rich chocolate flavor.
- Sugar: The recipe calls for both granulated and brown sugar. Granulated sugar provides sweetness, while brown sugar adds moisture and a slight caramel flavor.
- Eggs: Use room temperature eggs for better emulsification and a smoother cake batter.
- Sour cream: Sour cream adds moisture and richness to the cake. If you don't have sour cream, you can use plain yogurt instead.
- Vanilla extract: Vanilla extract enhances the flavor of the cake and balances the sweetness.
- Baking powder and baking soda: These two leavening agents help the cake rise and achieve a light and fluffy texture.
- Salt: Salt balances the sweetness of the cake and enhances the other flavors.
- Frosting: The chocolate ganache frosting is a perfect complement to the earthy flavor of the beetroot cake. Make sure the ganache is slightly cooled before frosting the cake, so it sets properly.
Conclusion:
This chocolate beetroot cake is a delicious and unique dessert that is sure to impress your friends and family. The cake is moist and flavorful, with a beautiful red color from the beetroot. The chocolate ganache frosting is rich and decadent, and it pairs perfectly with the cake. If you're looking for a special cake to make for your next party or gathering, this chocolate beetroot cake is the perfect choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #south-african #desserts #eggs-dairy #vegetables #african #canadian #easy #central-american #beginner-cook #dinner-party #kid-friendly #low-fat #picnic #spring #summer #vegetarian #cakes #chocolate #eggs #food-processor-blender #dietary #low-sodium #seasonal #low-saturated-fat #inexpensive #free-of-something #low-in-something #to-go #equipment #small-appliance #presentation #served-cold #4-hours-or-less
You'll also love