Double chocolate beetroot cake

Double chocolate beetroot cake

Based on 78 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
13⅓ g
dark chocolate
30 g
beetroot (cooked)
21⅔ g
flour
29⅛ g
sugar
10 g
cocoa powder
¼ tsp
baking powder
25 ml
olive oil
tsp
vanilla extract
½
eggs
13⅓ g
cream
tbsp
cherry jam
tbsp
cocoa powder for dusting
salt
olive oil for greasing
rosemary for garnish
MetricImperial

Utensils

oven, springform pan, large mixing bowl, whisk, blender, cutting board, knife, aluminum foil, cooling rack, small saucepan, heatproof bowl

How-To Videos

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How to slice a cake like a pro

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How to Prepare a Cake Pan

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How to chop chocolate

Nutrition per serving

Cal314
Fat18 g
Protein4 g
Carb33 g
  • Step 1/5

    Preheat the oven to 175°C/350°F (top and bottom heat). Grease springform pan with olive oil. Set aside. In a large bowl, mix the flour with sugar, baking cocoa, salt and baking powder.
    • 21⅔ g flour
    • 29⅛ g sugar
    • 10 g cocoa powder
    • ¼ tsp baking powder
    • salt
    • olive oil for greasing
    • oven
    • springform pan
    • large mixing bowl

    Preheat the oven to 175°C/350°F (top and bottom heat). Grease springform pan with olive oil. Set aside. In a large bowl, mix the flour with sugar, baking cocoa, salt and baking powder.

  • Step 2/5

    Dice the cooked beetroot, add to a blender, and purée. Combine in a large mixing bowl with the olive oil and vanilla extract. Add the eggs one at a time and beat well.
    • 30 g beetroot
    • 25 ml olive oil
    • tsp vanilla extract
    • ½ eggs
    • whisk
    • blender
    • cutting board
    • knife
    • large mixing bowl

    Dice the cooked beetroot, add to a blender, and purée. Combine in a large mixing bowl with the olive oil and vanilla extract. Add the eggs one at a time and beat well.

  • Step 3/5

    Mix the wet ingredients with the dry and stir until well combined. Transfer batter to the greased springform pan and smooth.

    Mix the wet ingredients with the dry and stir until well combined. Transfer batter to the greased springform pan and smooth.

  • Step 4/5

    Bake on the middle track of the oven for approx. 35 – 45 min. Cover for the last 10 min. with aluminum foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.
    • aluminum foil

    Bake on the middle track of the oven for approx. 35 – 45 min. Cover for the last 10 min. with aluminum foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.

  • Step 5/5

    Remove the cake from the oven and let cool in the pan for approx. 20 – 30 min. before turning out onto a cooling rack. Meanwhile, break chocolate into pieces into a heatproof bowl set over a small saucepan of simmering water. Add cream and cherry jam, and stir until combined and melted. Drizzle over the cake, then dust with cocoa powder. If desired, garnish with some rosemary. Wait for chocolate to set and enjoy!
    • 13⅓ g dark chocolate
    • 13⅓ g cream
    • tbsp cherry jam
    • tbsp cocoa powder for dusting
    • rosemary for garnish
    • cooling rack
    • small saucepan
    • heatproof bowl

    Remove the cake from the oven and let cool in the pan for approx. 20 – 30 min. before turning out onto a cooling rack. Meanwhile, break chocolate into pieces into a heatproof bowl set over a small saucepan of simmering water. Add cream and cherry jam, and stir until combined and melted. Drizzle over the cake, then dust with cocoa powder. If desired, garnish with some rosemary. Wait for chocolate to set and enjoy!

  • Enjoy your meal!

    Double chocolate beetroot cake

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