Chocolate Beetroot Cake

This month, the Crazy Cooking Challenge is to bake a chocolate cake. I decided to make Betty Bake’s Chocolate Beetroot Cake as I was wondering whether Dave, who does not like beetroot, would notice it in the cake. No-one who had a taste of this cake knew it had beetroot in other than Dave – and he thinks it is great. It has a lovely deep colour and not too overwhelming a chocolate taste. It got a resounding thumbs up from the taste panel.  Betty Bake has a gluten free recipe, but as this is not a concern for me, I used ordinary flour and substituted the sugar!

The one great thing about this challenge is that I get to show case my fellow South African bloggers. Betty Bake was more than happy to let me use her recipe, and I am more than happy to be able to share it with you.

Chocolate Beetroot Cake

Chocolate Beetroot Cake

Recipe Category: Baking
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 50 g dark chocolate
  • a tiny pinch of salt
  • 45 mls cream
  • 200 g fructose
  • 3 eggs
  • 180 mls canola oil
  • 250 mls cooked and puréed beetroot *
  • 45 mls cocoa powder
  • 5 mls bicarbonate of soda
  • 5 mls baking powder
  • 500 mls flour

Method

  • preheat the oven to 155° Celsius
  • combine the chocolate, salt and cream in a bain-marie over a low heat
  • melt the chocolate and then stir until smooth and put to one side
  • use a whisk mixer to beat together the fructose, eggs and oil until thickened slightly and the mixture has lightened a little
  • add the beetroot to the egg mix and mix in
  • add the chocolate mix and mix in until totally incorporated
  • sieve together the cacao, bicarbonate of soda, baking powder and flour
  • gradually add to the wet ingredients, beating well
  • place the mix into a buttered and floured cake tin – I used a spring form tin
  • bake for 40 minutes
  • leave to cool before turning out of the pan

Notes

to get one cup of cooked beetroot I took 250g of peeled and julienned beetroot and popped it in the microwave for 4 minutes. I then used my immersion blender to purée it. This was really a no mess, no fuss option.

Click on the links for conversions and notes.

It is amazing how friendships can grow through blogging. I met Betty Bake aka Bernice through our blogs. Since then we have become firm friends. We message each other about places to visit. And travel through each others’ eyes. This is such a blessing.

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