Old Fashioned Beetroot Chocolate Cake

by Charlotte Walker
Old Fashioned Beetroot Chocolate Cake

Vegetables in cake? Absolutely! If you like carrot cake or zucchini bread you’ll love this lovely, rich beetroot chocolate cake. It’s extremely moist and impossible to resist. Rest assured, it tastes nothing like beets so no one will be complaining about the fact that you’ve put veggies in cake – I promise you!

If you happen to preserve beets, this recipe is a perfect way to use up your canned beets.

It’s a really versatile cake. Serve with custard, ice cream, vanilla icing or with fresh cream and a fruit compote. You might also enjoy it with rumtopf: Fruit Preserved in Rum.

Old Fashioned Beetroot Chocolate Cake

This recipe was originally posted on steemit.com.

Old Fashioned Beetroot Chocolate Cake

Old Fashioned Beetroot & Chocolate Cake

Vegetables in cake? Absolutely! If you like carrot cake or zucchini bread you’ll love this lovely, rich beetroot chocolate cake. It’s extremely moist… The Kitchen Old Fashioned Beetroot Chocolate Cake European Print This
Serves: 9 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups - cooked beets - puréed
  • 2 cups - unbleached all purpose flour
  • 3/4 cups - chocolate chips
  • 3/4 cup - butter - melted
  • 1/4 cup - dark brown sugar
  • 1/4 cup granulated Sugar
  • 3 large eggs
  • 2tbsp cocoa powder
  • 2tsp baking powder
  • 1tsp vanilla

Instructions

Pre heat the oven to 350F (177C) & Grease a 9 inch cake tin.

In a large bowl add flour, baking powder & cocoa powder

In a medium bowl combine the melted butter, vanilla and sugar. Stir well. whisk in the eggs one at a time.

Purée the beetroot and add it to the egg mixture.

Pour the wet mixture into the flour mixture and stir until combined. Stir in the chocolate chips.

Pour into the greased cake tin

Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool for a few minutes before removing to a cooling rack

 

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4 comments

Lucía Sánchez April 20, 2020 - 6:47 pm

I discovered your blog today as I was researching homesteads and I am dying to try this recipe, hopefully tomorrow!

Reply
Charlotte Walker April 20, 2020 - 6:53 pm

Gosh, its been ages since we had this cake and you’ve reminded me how much we enjoy it. I think we’ll be having some this week too!! 🙂

Reply
Lucía Sánchez April 22, 2020 - 9:31 pm

Hi Charlotte! I hope you guys are well and enjoy the cake! I did it today and it turned out nice but quite flat. I didn’t have chocolate chips or brown sugar so I added a bit more of cocoa powder and switched for less white sugar. I put the oven at the temperature you said but it was done in 21 minutes. Also, what do you recommend to purée the beetroot? I smashed it with a fork, it just made smaller pieces. Any tips are appreciated!

Reply
Charlotte Walker May 2, 2020 - 9:59 am

Gosh, so sorry it took me so long to reply. I didn’t see your message. Substitutions in baking can make it hard to predict the results so I expect that is why you had some problems. To ensure the cake is moist the beets needed to be puree – a blender is best for achieving that. I think without blending them up into a puree the cake would be overly dry. I’m sorry your first attempt didn’t work for you.

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