Looking for a chocolate cake with a difference? Try this beetroot chocolate cake recipe from Wholesome Ireland:
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 used my trusty 20cm cake tin to bake it but you could just as easily make it in a loaf form. I like the fact that there is no creaming 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.
- 150g caster sugar
- 100g butter
- 65g grated beetroot
- 60g plain flour
- 2 eggs
- 3 heaped tablespoons of good quality cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Medium saucepan
- Weighing scales
- Mixing bowl
- Large wooden spoon
- 20cm springform cake tin
- Baking paper (greaseproof)
- Preheat a fan oven to 200 degrees Celsius.
- Line your cake tin well using the baking paper.
- Place the saucepan on the weighing scales and weigh out the butter and sugar into the pan directly.
- Put the saucepan on a low heat and keep an eye on it, stirring every now and again.
- You want the butter to melt and the sugar to melt as well so that you have a smooth syrup.
- Put the 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 – don’t add it to the flour now as it has a high water content and will make the final cake lumpy.
- Turn off the hob and make a well middle of the bowl of dry ingredients.
- Pour the melted butter/sugar syrup inside and mix well.
- Crack in your 2 eggs and mix again until part of the batter (you don’t add the eggs until after the butter is mixed into the flour as otherwise you could get scrambled eggs).
- Stir in your half teaspoon of vanilla extract and finally then the beetroot.
- The batter is quite thick. Make sure the beetroot is well coated in the batter.
- Pour into the pre-lined cake tin.
- Bake in the oven for 40 mins.
- 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 a frosting but I did serve this with a delicious ganache made the quick way by scalding (not boiling) 100ml of full fat milk in the saucepan and melting 200g of milk chocolate in the milk then pouring.
This recipe, and more, is available on Wholesome Ireland
If you have tried this beetroot cake recipe let us know what you thought of it in the comments below
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