Chocolate Beetroot Cake

Deviously moist healthy beetroot cake made with pureed beetroot and only oil.

Sticking to my goals to stay fit at least till the wedding I have baked this simple moist chocolate beetroot cake to take care of my never-ending chocolate cravings!

This recipe is not super healthy but way healthier than the average chocolate cake.

To make this sweet treat nutritious I have used whole wheat flour, substituted butter with oil and reduced the amount of flour usually needed. And of course, added in some beetroot to count a serving of veggie for the day!

Wheat flour makes your cake extremely dry but the beetroot and oil perfectly complemented the flour with its extra moistness. To my surprise, this delicious beet cake turned out to be a rich super moist healthy chocolate cake.

The best part: There was no prominent beetroot flavour in the cake. Before this recipe, I didn’t think beetroot could do that. So expecting to bake more and more beetroot recipes in the future.

More healthy dessert recipes: whole wheat cumin crackers and the easy brownie cookies.

How to puree beetroot in a blender?

Peel and chop the beetroot into bite sized pieces. In a pan, add water and the beetroot. The water level should be such that the beetroot pieces are fully submerged into the water for even cooking. Close the pan with a lid and let it boil for 15 minutes or until the beetroot is fully boiled. To check if the beetroot is fully boiled, insert a knife through the beetroot. If it slides in smoothly without any resistance the beetroot is fully cooked. Drain the water and let the beetroot rest in the sieve until warm and all the water is drained.

When the beetroot is warm, blend it and make it into a paste. For this chocolate cake recipe do not add water to make the paste. It would change the consistency of the cake batter.

In a nutshell

How to make the best moist chocolate beetroot cake recipe ever

• Before prepping the batter, check that all ingredients are at room temperature. If ingredients are not in room temperature, it is better to wait than to risk seizing the chocolate.
• Today’s chocolate cake recipe is made with baking chocolate and without cocoa powder. For this simple cake, I have used 150 grams of dark chocolate and 100 grams of milk chocolate. But this can be adjusted according to your taste. Just make sure to keep the total chocolate to 250 grams.
• Puree the beetroot to a fine paste. Do not add water. This will change the consistency of the batter.
• Sift the whole wheat flour, baking powder and salt at least two times. Since wheat flour is quite dense, this would help to incorporate some air into the batter.
• Once the batter is ready, don’t forget to rest the batter for 15 minutes. This process helps to hydrate the flour and makes the cake extra soft.
• As soon as you add in the chocolate and beetroot paste to the batter, make sure to beat on medium until thoroughly combined.

This cake recipe tastes best the next day. I have tried this beetroot cake recipe with both cream cheese frosting and the chocolate ganache. Since I am a chocolate chocolate person I loved the extra chocolate from the ganache. But if you prefer cream cheese, you can try the cream cheese frosting from this everday carrot cake recipe.

How to make chocolate ganache?

Making ganache is the easiest frosting you can ever make. All you need is just 2 ingredients: Fresh cream and chocolate. Once the cream starts to boil, add it to the chopped chocolate and let it sit for 5 minutes. Then gently stir the cream and chocolate until the ganache turns glossy. Wait 20 minutes until the ganache has thickened and then pour this delicious frosting on the cake.

So what to do when the ganache is not smooth and there are lumps of chocolate in it?

If the chocolate is not fully melted for some reason, double boil the chocolate mixture and while stirring continuously. Just take care no water directly touches the ganache. The chocolate would seize and there is no recovery from it.

How to store this simple moist chocolate beetroot cake?

This simple moist cake when frosted can be chilled for up to a week.

Chocolate cake can be frozen before frosting for up to 2 months. Cover the cake with cling film and then wrap it again with aluminium foil to prevent freezer burn.

Always frost the cake on the day you are going to serve. Sprinkle the crushed almonds just before serving for a fresh look and an added crunchy texture to this simple moist cake.

Looking for more chocolate cakes with different flavours? Try out these delicious peanut butter chocolate cake slices or maybe the cardamom chocolate cake with orange.

If you have tried this recipe, be sure to tag me on Instagram or Facebook. I would love to hear your comments and substitutions.

Print Recipe

Chocolate Beetroot Cake

(3 votes, average: 5.00 out of 5)

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Serves: 9” or 8” baking pan

Prep Time: 30 minutes – Cooking Time: 45 minutes

Deviously moist healthy beetroot cake made with pureed beetroot and only oil.

Ingredients

• For the chocolate beetroot cake
• ½ cup oil (canola, sunflower or olive oil)
• 3 eggs( 135 grams), room temperature
• 200 grams brown sugar
• 1 teaspoon vanilla
• 150 grams dark chocolate, chopped
• 100 grams milk chocolate, chopped
• 150 grams beetroot, peeled, chopped and boiled (approx 1 ½ beetroot)
• 75 grams whole wheat flour
• 1 teaspoon baking powder
• A pinch of salt
• 60 grams almonds, ground with skin
• For the chocolate ganache
• 250 ml fresh cream
• 200 grams dark chocolate, chopped
• 50 grams milk chocolate, chopped

Instructions

For the beetroot chocolate cake

1

To make beetroot paste, blend boiled beetroot without adding any water. Keep aside.

2

In a microwave-safe bowl, heat chopped chocolate. Stir in 10-second intervals and keep heating until the chocolate melts. Set aside until needed.

3

Sift the flour, baking powder and salt at least twice. Set aside.

4

In a bowl, beat eggs, oil and vanilla until smooth.

5

Now add in warm chocolate and the beetroot paste to the eggs and beat thoroughly until well incorporated.

6

Stir in the flour mixture along with the ground almonds.

7

Let the batter rest for 15 minutes.

8

Meanwhile, preheat the oven to 180°C (350°F). Line and grease a 9” or an 8” baking pan with aluminium foil.

9

Pour the batter into the prepared pan and bake for 45 minutes or until the toothpick inserted comes out clean.

10

Let the cake rest in the pan for 10 minutes.

11

Gently unmold the cake from the pan and let the chocolate cake cool completely before frosting it.

For the chocolate ganache

12

Chop chocolate into bite-sized pieces.

13

In a pan, heat the cream until it just starts to simmer.

14

Pour the hot cream over the chocolate and let it sit for 5 minutes.

15

Now stir the chocolate until it is completely blended without any lumps and the ganache has a glossy shine to it.

16

Set aside for 25 minutes or until the chocolate ganache thickens.

17

Once thickened, gently pour the frosting over the cake and let the ganache set properly before serving.

18

Add crushed almonds on the ganache just before serving.

Notes

• Freeze the cake before frosting for up to 2 months. • After frosting, the cake can be chilled for up to a week.