Chocolate Beetroot Cake

A little white just is pouring melted chocolate on the beetroot chocolate cake.

4.78 from 9 votes

This beautiful cake is so delicious, moist, and easy to make: just blend all the ingredients in a food processor, and bake!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Dessert

Keyword: beetroot and chocolate cake

Servings:

Calories: 281kcal

Author: Katia

Ingredients

2 (7oz/200 grams) medium beets, cooked
2 medium-sized eggs, at room temp
½ scant cup (80-90 grams) vegetable oil (I use expeller pressed canola oil)
1 ¼ cup (170 grams) all-purpose flour
1 ½ teaspoon baking powder
½ cup (100 grams) sugar (I use unrefined cane sugar)
3 tablespoon (20 grams) cocoa powder, unsweetened
¼ teaspoon vanilla essence
1 (100 grams) 70% or 85% dark chocolate bar (use less if you wish) (optional, but recommended)
Pinch of salt

Instructions

Preheat the oven to 360 ℉./180℃.
Grease or line your cake pan with parchment paper (Mine is a ring pan 8.6 x 4 inch-deep).
Place all the ingredients, except the flour and baking powder, in a food processor and blend into a smooth consistency.
Add the flour and baking powder n two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix (the pictures above show the main steps in the food processor).
Scrape the batter into the pan, level the top and bake in the middle shelf of the oven for about 30 minutes.
After 30 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
When the cake is ready, remove it from the oven and let it cool.
In the meanwhile melt the dark chocolate in the microwave or into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny.
Remove your cake from the pan and decorate with the runny dark chocolate sauce. Enjoy it!

Notes

Blender or food processor? I always use a food processor, not a blender. A blender is fine for mixing wet ingredients, but you risk overmixing the batter as soon as you add the flour. To avoid overmixing, add flour by hand using a spatula, just until combined.

Nutrition facts: The nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition