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–+ servings
decadent fudgy chocolate dessert

Chocolate-Beetroot Cake

This incredibly moist and rich chocolate cake hides a nutritious secret - beetroot! The earthy sweetness of beetroot creates an amazingly fudgy texture while adding natural moisture and subtle sweetness. Your guests will never guess this decadent dessert contains vegetables, making it the perfect way to sneak extra nutrients into dessert.
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Course: Dessert, Snack
Cuisine: American
Keyword: Beets
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 385kcal

Equipment

Chef's Knife
Chopping Board
Food Processor
Mixing Bowl
Springform Pan

Ingredients

  • 300 g raw beetroot
  • 100 g dark chocolate 70%-75%, chopped
  • 3 eggs room temperature
  • 1⅓ cups caster sugar 250g
  • 1 cup vegetable oil 250ml
  • 2 tsp vanilla extract
  • 1¾ cups all-purpose flour 200g
  • ¼ cup cocoa powder 30g
  • 1½ tsp baking soda
  • ¼ tsp salt

Instructions

  • Preheat oven to 180°C (350°F) and grease a cake tin.
  • Peel beetroot and puree until smooth using a food processor or blender.
  • Melt dark chocolate using double boiler or microwave, then mix with beetroot puree.
  • In a large bowl, beat eggs, caster sugar, vegetable oil, and vanilla extract until smooth.
  • In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
  • Gently fold dry ingredients into wet ingredients until just combined.
  • Fold in the beetroot-chocolate mixture until evenly distributed.
  • Pour batter into prepared cake tin.
  • Bake for 60 minutes or until a skewer inserted in center comes out clean.
  • Cool completely before frosting or serving.

Notes

Use high-quality dark chocolate (70%-75%) for the richest flavor and best melting properties
Cook beetroot beforehand and cool completely if you prefer - this can be done up to 2 days ahead
Don't overmix the batter once flour is added to maintain a tender crumb
Cake can be stored covered at room temperature for 3 days or frozen for up to 3 months
For extra indulgence, frost with chocolate ganache or cream cheese frosting
Beetroot can be substituted with grated zucchini or sweet potato for variation
Room temperature eggs mix more easily and create better texture

Nutrition

Calories: 385kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 285mg | Potassium: 245mg | Fiber: 3g | Sugar: 38g