Birthdays, Easter, Christmas or a rainy Sunday afternoon, there are so many occasions that call for a big slice of chocolate cake. We all love to indulge from time to time, but what if I told you, you can have your cake and eat it? With this brilliant beetroot chocolate cake recipe, you can help yourself without any guilt.
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This beetroot cake is dense and moist, it also doesn’t rise so you don’t need to add a raising agent. However, a small amount of baking powder does seem to help with the flavour.
I use a trusty 20cm cake tin to bake it but you could just as easily make it in a loaf form. There’s no creaming involved as you’re not trying to introduce air into the mixture and if you don’t have a stand mixer or hand whisk, you can make this cake with ease.
This beetroot chocolate cake recipe will serve eight and you can get as creative as you like with your decor.
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Beetroot Chocolate Cake Recipe
Ingredients
- 150g caster sugar
- 100g butter
- 65g grated beetroot
- 60g plain flour
- 2 eggs
- 3 heaped tsp of good quality cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
Method
- Preheat a fan oven to 200 degrees celsius. Grease and line a 20cm springform cake tin with baking paper.
- Place a saucepan on the weighing scales, weigh out the butter and sugar into the pan directly.
- Put the saucepan on low heat and keep an eye on it, stirring it every now and then. You want the butter and sugar to melt to form a smooth syrup, then remove from the heat.
- Put a bowl onto the weighing scales and weigh out the flour, baking powder and cocoa powder (dry ingredients).
- Grate the beetroot and leave it to one side.
- Make a well in the middle of the dry ingredients, pour in the melted butter/sugar syrup and mix thoroughly.
- Crack in the eggs and mix until incorporated.
- Stir in half teaspoon of vanilla extract and, finally, the beetroot. The batter will be quite thick, so make sure the beetroot is well coated in the batter.
- Pour into the cake tin and bake for 40 minutes.
- Once baked, leave to cool completely in the tin before removing the paper and serving.
The cake is moist enough that it doesn’t need frosting but you can make a delicious ganache by scalding (not boiling) 100ml of full-fat milk in a saucepan and melting 200g of milk chocolate in the milk, then pouring over the cake.
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This recipe, and more, is available on Wholesome Ireland.
Have your say! Are you going to try this beetroot cake recipe? Leave a comment below and let us know – we’d love to hear from you!
