Chocolate Beet Cake

Beetroot not only adds a natural sweetness and vibrant color to the cake but also helps to keep it moist and tender.

This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Chocolate Beet Cake

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Cooking chocolate
• 150 gram Butter
• 250 gram Beetroot
• 3 unit Eggs
• 200 gram Sugar
• 150 gram Flour
• 30 gram Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt

Instructions

1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. Melt the cooking chocolate and butter in a double boiler.
3. Puree the beetroot in a blender or food processor.
4. In a large bowl, beat the eggs and sugar together until creamy. Add the melted chocolate mixture and mix well.
5. Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
6. Fold in the beetroot puree until evenly incorporated.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. Once cooled, you can dust the cake with powdered sugar or frost it with your favorite icing.
11. Slice and serve.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 40g14%

Sugars 25g

Protein 5g10%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.