Chocolate and Beetroot Cake
Beetroot is often used in baking to add moisture and natural sweetness to cakes, while also giving them a vibrant red color.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chocolate and Beetroot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.
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Peel and grate the beetroot. Set aside.
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Melt the dark chocolate and unsalted butter in a heatproof bowl over simmering water. Stir until smooth and well combined.
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In a separate bowl, whisk the eggs and granulated sugar until pale and fluffy.
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Gradually add the melted chocolate mixture to the egg mixture, stirring constantly.
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Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
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Stir in the grated beetroot until evenly distributed.
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Pour the batter into the prepared cake tin and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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Dust with powdered sugar and serve with whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
