Fiber-Rich Chocolate Beetroot Cake
A rich, moist chocolate cake made with pureed beetroot, naturally sweetened, and topped with smooth chocolate ganache. High in fiber and plant-based nutrients, this cake is a wholesome, indulgent treat perfect for everyday baking, special occasions, or meal prep.
Equipment
- 9-inch round or springform cake tin
- Mixing bowls (2 medium)
- Blender or food processor
- Whisk or hand mixer
- Microwave or double boiler
- small saucepan
Ingredients
For the Cake:
- 300 g raw beetroot
- 100 g dark chocolate 70–75%, finely chopped
- 3 large eggs room temperature
- 250 g caster sugar about 1⅓ cups
- 250 ml vegetable oil 1 cup
- 2 tsp vanilla extract
- 200 g all-purpose flour 1¾ cups
- 30 g cocoa powder ¼ cup
- 1½ tsp baking soda
- ¼ tsp salt
For the Ganache Frosting:
- 100 g dark chocolate 50–60%, finely chopped
- 80 ml cream ⅓ cup
Instructions
- Prepare the Beetroot Puree: Start by cooking the raw beetroot until completely tender. You can either use a pressure cooker (2–3 whistles) or boil them in a pot on medium heat, making sure to refill water as needed. Test doneness by inserting a knife—the beetroot should slide in easily. Once cooked, allow the beetroot to cool completely. Peel off the skin, trim any remaining stems, and cut into smaller pieces. Transfer the beetroot into a blender or food processor and blend until completely smooth. If not using immediately, cover and refrigerate until needed. This puree is what gives the cake its natural moisture, subtle sweetness, and earthy flavor.
- Melt the Chocolate: Chop 100 g of dark chocolate (70–75%) into small pieces. Place it in a microwave-safe bowl or use a double boiler method. If using the microwave, heat in 20–30 second intervals, stirring in between to prevent burning, until smooth and glossy. Allow the melted chocolate to cool slightly before adding to the batter so it doesn’t scramble the eggs later. This step ensures a rich, deep chocolate flavor throughout the cake.
- Prepare the Cake Tin: Grease a 9-inch round or springform cake tin generously with oil or butter, making sure to coat the bottom and sides. For extra assurance, you can line the base with parchment paper. Preheat the oven to 175°C (350°F). Preparing the tin and preheating the oven in advance guarantees even baking and prevents sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine 3 room-temperature eggs, 250 g caster sugar, 250 ml vegetable oil, and 2 tsp vanilla extract. Whisk using a hand whisk or electric hand mixer until smooth and slightly frothy. This creates a light, airy base for the cake and ensures that the sugar dissolves fully into the mixture.
- Incorporate Chocolate and Beetroot: Gently fold the melted chocolate into the egg-sugar-oil mixture. Once combined, add the beetroot puree gradually, stirring with a spatula or beating on low speed. Take care not to overmix at this stage; you want a homogenous, slightly thick batter. This combination ensures the cake will stay moist and soft while maintaining its rich chocolate-beet flavor.
- Sift and Fold Dry Ingredients: In a separate bowl, sift together 200 g all-purpose flour, 30 g cocoa powder, 1½ tsp baking soda, and ¼ tsp salt. Gradually add these dry ingredients into the wet mixture, folding gently with a spatula or using a hand mixer on low speed to avoid deflating the batter. Scrape the sides of the bowl to ensure even incorporation. The gentle folding method keeps the cake tender while ensuring all ingredients are well-blended.
- Transfer Batter and Bake: Pour the finished batter into the prepared cake tin, spreading it evenly with a spatula. Place in the preheated oven and bake at 175°C (350°F) for about 50 minutes. Keep a close eye on the cake after 45 minutes—if the top begins to brown too quickly, loosely cover with foil and reduce the oven temperature to 165°C (330°F). Test for doneness by inserting a toothpick in the center; it should come out clean. Baking carefully ensures a moist, evenly cooked cake with no dry edges.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely at room temperature. You can leave it loosely covered overnight if preferred. Cooling the cake thoroughly before frosting prevents the ganache from melting and sliding off, and also allows the flavors to settle for a richer taste experience.
- Prepare the Ganache Frosting: Chop 100 g of dark chocolate (50–60%) into small pieces and place in a bowl. Heat 80 ml of cream in a small saucepan over low heat until just simmering—do not allow it to boil. Pour the hot cream over the chocolate and let it sit for 2–3 minutes, allowing the chocolate to melt naturally. Stir gently until the ganache is smooth and glossy. If any lumps remain, set the bowl over a pot of simmering water (without touching the water) and stir until fully melted. Let the ganache cool for about 10 minutes before spreading so it thickens slightly but remains pourable.
- Frost and Serve: Level the top of the cooled cake by trimming any uneven edges. Pour the ganache over the cake, spreading evenly with a spatula to cover the top and slightly over the sides if desired. Allow the ganache to set for 10 minutes before slicing. Serve at room temperature or slightly warmed for the best flavor and texture.
- Store Properly: Once frosted, the cake can be stored in the refrigerator for 5–6 days or frozen for longer preservation. Bring to room temperature before serving for optimal softness and taste. This makes it a great option for meal prep or a ready-to-serve dessert any day.
Notes
- The beetroot puree is the secret to a moist and naturally sweet cake. For best results, cook the beetroot until completely soft and blend until smooth.
- Adjust the sugar according to your taste; this recipe works well with 250 g, but you can increase it slightly for extra sweetness.
- Room temperature eggs ensure better emulsification with oil and sugar, resulting in a tender crumb.
- Baking times may vary depending on your oven and beetroot moisture. Start checking at 45 minutes and use a toothpick to confirm doneness.
- Ganache consistency can be adjusted by letting it cool slightly for a thicker frosting or spreading warm for a more fluid finish.
