Beetroot has a natural sweetness and is the perfect addition to chocolate cake.
This easy recipe produce a moist, flavourful chocolate cake that’s ideal to enjoy with a cup of tea. Try to resist eating the entire cake!
ADVERTISEMENT
Nutrition Facts
Beetroot chocolate cake
Amount Per Serving
Calories 832
Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 37g231%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 199mg66%
Sodium 92mg4%
Potassium 502mg14%
Carbohydrates 62g21%
Fiber 5g21%
Sugar 34g38%
Protein 11g22%
Vitamin A 1723IU34%
Vitamin C 2mg2%
Calcium 166mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Beetroot chocolate cake
A delicous tea-time treat
Servings: 8
Calories: 832kcal
Equipment
- 23cm loose-bottomed cake tin
- Food processor
- Small bowl
- Large bowl
- Electric whisk
Ingredients
For the cake
- 200 g quality dark chocolate (70% cocoa)
- 250 g plain cooked (vacuum packed) beetroot drained & pureed
- 200 g plain flour
- 200 g unsalted butter melted
- 100 g dark brown sugar
- 100 g caster sugar
- 3 large eggs
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp vanilla extract
- icing sugar for dusting
For the icing
- 250 g mascarpone
- 300 ml double cream
- 1-2 tbsp icing sugar
Method
- Preheat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.
- Break the chocolate into pieces and put in a food processor. Blitz until crumbed but not totally powdered - some larger pieces will give the cake a great texture. Tip out into a small bowl.
- Add thebeetroot to the food processor and blend together. Then add the remainingingredients to the processor and whiz until well mixed. Stir in the chocolate pieces. Pour into the prepared cake tin and lightly levelout the surface.
- Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
- While the cake is cooling, make the icing. In a large bowl, using an electric whisk, combine the mascarpone, double cream and icing sugar until you have a smooth consistency. Feel free to add less or more icing sugar depending on how sweet you like your icing.
- Cut the cake in half horizontally and sandwich the two halves togetherwith half the icing, then spread the rest on top.
- Enjoy as adessert or a slice is also great with a cup of tea.
Nutrition
Calories: 832kcal | Carbohydrates: 62g | Protein: 11g | Fat: 61g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 92mg | Potassium: 502mg | Fiber: 5g | Sugar: 34g | Vitamin A: 1723IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 5mg
Recipe courtesy of Love Beetroot (www.lovebeetroot.co.uk).
Best-selling electric whisk
Need an electric whisk? Check out our list of best-selling electric whisks on Amazon.
No products found.
This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.
ADVERTISEMENT
