🍰 Desserts

Beetroot Chocolate Cake

Name: Beetroot Chocolate Cake
Prep time: 26 min
Cook time: 40 min
Total time: 66 min
Yield: 11 servings
Cuisine: Desserts
Ingredients: 3 tbsp Butter; a pinch Salt; 3 Eggs; 1 cup Sugar; 2 tsp Baking Powder; 1 tsp Vanilla Extract; 1 cup, chopped Dark Chocolate; 2, grated Beetroot; 1/2 cup Cocoa Powder

🍰 Desserts

Grated beetroot keeps this chocolate cake impossibly moist — no one guesses the secret. The kind of simple, generous cake that disappears before it cools. Keeps well covered for three days — if it lasts that long.

Prep 26 min Cook 40 min Serves 11 Medium

Ingredients

Butter3 tbsp
Salta pinch
Eggs3
Sugar1 cup
Baking Powder2 tsp
Vanilla Extract1 tsp
Dark Chocolate1 cup, chopped
Beetroot2, grated
Cocoa Powder1/2 cup

Instructions

1
Heat the oven to 180 C / 350 F and line the tin; a properly prepared pan is half the battle.
2
Whisk the dark chocolate, eggs and sugar until pale, thick and doubled — this takes three or four good minutes.
3
Alternate the dry ingredients with the milk, folding with a spatula so the batter stays airy.
4
Bake in the middle of the oven for 30-35 minutes; cool in the tin for ten before turning out.
5
Cool completely, then frost or dust — a warm cake melts frosting into a puddle.

Chef's tip

Chill the dough when the recipe says so; warm dough spreads into flat, greasy cookies.

Cook it with your pantry → Share this page: /dish/30955

Watch how it's made

Video: Chocolate Beet Cake - Everyday Food with Sarah Carey · on YouTube