Best 4 Chocolate Beetroot Cake Recipes

Indulge in the decadent delight of our moist and rich chocolate beetroot cake, an exquisite symphony of flavors that will tantalize your taste buds. This culinary masterpiece is not just a dessert; it's an experience that combines the earthy sweetness of beetroot with the luxurious decadence of chocolate. Our collection of recipes offers variations to suit every palate, from a classic chocolate beetroot cake to a gluten-free and vegan version. Whether you prefer a traditional or a healthier alternative, we have the perfect recipe to satisfy your cravings.

Here are our top 4 tried and tested recipes!

CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING

Chocolate Beetroot Cake With Cream Cheese Frosting image

Beetroot is transformed! The flavour disappears, but the vegetable gives this cake incredible moisture... Recipe taken from Abel & Cole Organics newsletter.

Provided by Chef UK

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

80 g cocoa powder
200 g plain flour
2 teaspoons baking powder
300 g caster sugar
300 g beetroots, unpeeled, scrubbed clean
3 eggs
200 ml vegetable oil
2 1/2 teaspoons vanilla extract, not all used at same time
200 g cream cheese
50 g butter, room temperature
75 g dark chocolate
125 g icing sugar

Steps:

In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
Let cool and peel away the skins.
preheat the oven to 180C, 350F, Gas4.
Butter a medium (20cm) cake tin.
Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
Puree or finely grate the beetroot.
In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
Fold in the dry ingredients to just combine.
Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
Cool 20 minutes in the pan, then remove to a wire rack.
To make the frosting, melt the chocolae in a bowl set over boiling water.
Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.

Nutrition Facts : Calories 505.4, Fat 29.2, SaturatedFat 10.2, Cholesterol 73.8, Sodium 181.7, Carbohydrate 60.3, Fiber 4.3, Sugar 37.8, Protein 7.2

BEETROOT CHOCOLATE FUDGE CAKE FROM 'COOK YOURSELF THIN'

Beetroot Chocolate Fudge Cake from 'cook Yourself Thin' image

I've added this so I don't forget how to make it! This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way. The beetroot is not a touch of madness - it actually provides the gungy texture that makes a great fudge cake, and some natural pink sweetness too. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe. The cake is best eaten when it is still slightly warm. It is also really important to ice it at the last minute or the icing can lose its shine. However, it would freeze beautifully providing you put it away before icing. Simply defrost when needed and ice at the last minute.

Provided by lisajayne

Categories Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

Ingredients

250 g dark chocolate
3 medium free-range eggs
250 g light muscovado sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons maple syrup
2 tablespoons clear honey
40 g self-raising flour
40 g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25 g cocoa powder
50 g ground almonds
250 g beetroots, raw, peeled and finely grated
100 ml strong black coffee
30 ml sunflower oil
150 g dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons clear honey

Steps:

Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

CHOCOLATE BEETROOT CAKE

Chocolate Beetroot Cake image

The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004

Provided by Janine Smith

Categories Dessert

Time 1h25m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 9

Ingredients

75 g good quality cocoa powder (I used Hershey's cocoa)
180 g plain flour
2 teaspoons baking powder
250 g caster sugar (super fine sugar)
250 g cooked fresh beetroots
3 large eggs
1 teaspoon vanilla extract
200 ml corn or 200 ml sunflower oil
icing sugar (confectioners sugar, to dust)

Steps:

Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
Lightly butter a 25cm round or square cake pan.
Sift cocoa powder, flour and baking powder into a large bowl.
Stir in sugar and set aside.
Puree cooked beetroot in food processor.
Add eggs one at a time, mixing after each addition.
Add vanilla and oil and wiz until smooth.
Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
If the cake begins to brown, cover lightly with foil, after about 30 minutes.
It WON'T rise a great deal, and the top might crack.
Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
Dust with icing sugar to serve.
Can be served with fresh whipped cream or creme fraiche or just delicious plain.

Nutrition Facts : Calories 401, Fat 4.9, SaturatedFat 1.9, Cholesterol 93, Sodium 187.9, Carbohydrate 86.2, Fiber 6.5, Sugar 45.9, Protein 10.8

CHOCOLATE BEETROOT CAKE

Chocolate Beetroot Cake image

Make and share this Chocolate Beetroot Cake recipe from Food.com.

Provided by JustEmma

Categories Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups pureed fresh beetroots
2 cups wholemeal flour
1 1/2 cups brown sugar
1/2 cup cocoa
3 teaspoons baking powder
1/4 cup finely chopped macadamias
1/2 cup vegetable oil
4 eggs, beaten

Steps:

Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

Tips:

Use fresh, high-quality ingredients: This will ensure that your cake has the best flavor and texture.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting to set properly.
Use a variety of toppings to decorate your cake: This will make it more visually appealing and delicious.

Conclusion:

Chocolate beetroot cake is a delicious and versatile cake that can be enjoyed by people of all ages. It is perfect for special occasions, or simply as a treat. With its moist texture, rich chocolate flavor, and earthy beetroot undertones, this cake is sure to be a hit. So next time you're looking for a new cake recipe to try, give this chocolate beetroot cake a try. You won't be disappointed.

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