Chocolate Velvet Beet Cake
The addition of beetroot puree gives this chocolate cake a rich and moist texture while adding a hint of earthy sweetness.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 200 gram Cooking Chocolate
- 200 gram Unsalted Butter
- 1.5 cup Beetroot Puree
- 1 cup Granulated Sugar
- 1.5 cup All-purpose Flour
- 0.5 cup Cocoa Powder
- 2 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 3 unit Eggs
- 2 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch round cake pan.
- In a microwave-safe bowl, melt the cooking chocolate and unsalted butter together in short bursts, stirring in between, until smooth.
- In a large mixing bowl, whisk together the beetroot puree, granulated sugar, eggs, and vanilla extract.
- Add the melted chocolate mixture to the beetroot mixture and stir until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and let it cool completely.
- Once cooled, frost the cake with your favorite frosting or serve it as is.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- 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.