Beetroot Chocolate Cake
🧾 Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar (optional, for extra depth)
- 3 large eggs
- ½ cup (120ml) olive oil or vegetable oil
- 1 ½ cups (about 250g) cooked and puréed beetroot (roasted or steamed)
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk, yogurt, or plant-based milk with 1 tsp lemon juice
👩🍳 Instructions
1. Prepare the Beetroot:
- Roast or steam beets until tender. Let cool, peel, and purée in a blender or food processor until smooth.
- You can make this a day ahead and refrigerate.
2. Preheat Oven:
- Heat oven to 350°F (175°C).
- Grease and line a 9-inch round or 8×8-inch square cake pan (or make cupcakes).
3. Mix Dry Ingredients:
In a medium bowl, whisk:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
4. Mix Wet Ingredients:
In a large bowl, whisk together:
- Eggs
- Sugar and brown sugar
- Oil
- Beet purée
- Vanilla
- Buttermilk or yogurt
5. Combine:
- Fold the dry ingredients into the wet until just combined (don’t overmix).
- Pour into the prepared pan and smooth the top.
6. Bake:
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
🍫 Optional Chocolate Ganache Topping:
Ingredients:
- 150g dark chocolate
- ½ cup (120ml) heavy cream or coconut cream
- 1 tbsp honey or maple syrup (optional)
Method:
- Heat cream until steaming.
- Pour over chopped chocolate, let sit 2–3 min, then stir until glossy.
- Spread over cooled cake and let set.
🍴 Serving Suggestions:
- Dust with powdered sugar
- Top with whipped cream and berries
- Serve slightly warm with vanilla ice cream
