Double chocolate beetroot cake

Double chocolate beetroot cake

Based on 29 ratings

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
80 g dark chocolate
180 g beetroot (cooked)
130 g flour
175 g sugar
60 g cocoa powder
1½ tsp baking powder
150 ml olive oil
1 tsp vanilla extract
eggs
80 g cream
2 tbsp cherry jam
1 tbsp cocoa powder for dusting
salt
olive oil for greasing
rosemary for garnish
Metric
Imperial

Utensils

  • springform pan (20cm/ 8 in.)
  • oven
  • cooling rack
  • aluminum foil
  • whisk
  • small saucepan
  • blender
  • cutting board
  • knife
  • heatproof bowl
  • 2 large mixing bowls

Enjoy with

Tawny Port
Finish your meal with a delicious cake and a delicious port. Just make sure to pass the bottle to your left!

Nutrition per serving

Cal
314
Protein
4g
Fat
18g
Carb
33g

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.
  • 130 flour
  • 175 sugar
  • 60 cocoa powder
  •  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.
  • 180 beetroot
  • 150 ml olive oil
  • 1 tsp vanilla extract
  • 3 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!
  • 80 dark chocolate
  • 80 cream
  • 2 tbsp cherry jam
  • 1 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!