Beetroot chocolate cake is a special chocolate cake in which beetroot pulp is added in the batter which make the cake super moist, tasty and no beetroot flavor what so ever.

It is a delight for all chocolate lovers out there as it is triple flavored chocolate cake, this beetroot chocolate cake is layered with chocolate whipped cream and then covered in dark chocolate ganache. So there is a chocolate inside the cake, in between the cake and finally it is covered with dark chocolaty goodness.

When I was making this cake for the first time, I was little scared if the flavor of beetroots will be too dominating for this cake. But when it came out of the oven, my whole house was smelling like a chocolate and the taste is nothing like beetroots. The flavor of beetroot is perfectly in sync with chocolate flavor. Not only the beetroot makes the color of the cake more appealing but also the texture is just so moist.

So give this beetroot chocolate cake a try next time, when you want something chocolaty.

Beetroot chocolate cake

Recipe by Neha NairCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Beetroot chocolate cake is a decadent cake recipe in which cooked beets is mixed in a regular chocolate cake batter making it super moist and chocolaty.

Ingredients

For Wet Ingredients :-
300 gms of beetroots, cooked
2 eggs
1/2 cup of any neutral oil
3/4 cup of white sugar
1/2 cup of brown sugar
1 tsp of vanilla extract
For Dry Ingredients :-
1.5 cup + 1 Tbsp of all-purpose flour
6 Tbsp of natural unsweetened cocoa powder ( not the dutch processed)
1.5 tsp of baking powder
3/4 tsp of baking soda
Pinch of salt
For Chocolate Whipped Cream :-
3/4 cup of heavy cream
4-5 Tbsp of confectionary sugar
1.5 Tbsp of cocoa powder
1/2 tsp of vanilla extract
For Chocolate Ganache :-
4 oz of semi sweet chocolate chips
1/4 cup of heavy cream

Directions

Preheat the oven to 350 F. Grease and flour the 9 by 1-inch round pan.
Peel the cooked beetroots, chop it roughly and puree it in a food processor. The pulp will be around one heaped cup.
Now in a bowl, mix well sifted all-purpose flour with cocoa powder, salt, baking powder and soda.
In another deep bowl, beat eggs with white and brown sugar until the eggs turn pale and frothy.
Then mix the oil in and beat it well too. Add the pureed beetroots and mix well.
Then add the dry ingredients little by little into the beetroot mixture and mix just enough so that all the dry ingredients are incorporated well into the wet ones.
Pour the batter into the prepared pan and bake it for 40 minutes until the toothpick inserted comes clean.
Let the cake cool down for 10 minutes, then invert it out from the pan to the serving plate.
For Chocolate Whipped Cream Frosting :-
Keep the heavy cream, bowl and beater in a refrigerator for at least half an hour before making the frosting.
In a cold bowl, beat cream with the electric beater in medium speed for about 2 minutes. Then add confectionary sugar and beat it again for a minute.
Lastly add cocoa powder, vanilla extract and beat the cream again until stiff peak forms.( stiff peaks means the whipped cream will stand up straight when the wire whisk is raised.
Refrigerate until it is required.
For Chocolate Ganache :-
Boil water in a saucepan. Turn down the heat and let the water simmer.
Place chocolate chips in a glass or steel bowl large enough to sit over the saucepan.
Place the bowl over the saucepan, make sure the simmering water does not touch the bowl.
Then add the cream into the chocolate chips and let the chocolate melt.
When the cream is hot and chocolate starts melting, take the bowl out of the heat and mix well until the all the chips melt and the sauce is glossy.
Let the ganache cool down for about 8 minutes or until it is thick but still in a droppable and spreadable form.
Assembling the Cake :-
When the cake cools down completely, carefully split the cake horizontally to form two layers. Now place the lower layer in the serving plate and spread chocolate whipped cream generously over it.
Now put the top layer of cake over the frosting. Spread the chocolate ganache all over the top layer and let the ganache drip all over the sides of the cake.
Decorate the cake with chocolate curls or any desirable sprinklers.