Chocolate and Beetroot Cake

Recipe Overview 🍽️

History of the Recipe ✍️

The combination of beetroot and chocolate is becoming increasingly popular in modern recipes. Beetroot, being naturally sweet, pairs well with dark chocolate, offering a moist texture and rich color without requiring large amounts of sugar. This cake is often used in gluten-free or dairy-free recipes, as it can replace traditional fats either partially or entirely.

Ingredients 🛒

listed in the order of use in the procedure:

• 250 g cooked and pureed beetroot
• 200 g dark chocolate (70% or higher)
• 150 g cane sugar
• 100 g flour (white, whole wheat, or gluten-free)
• 2 eggs
• 100 g melted coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 tablespoons unsweetened cocoa powder

Steps (How to Make ) 🥣

1. Prepare the Beetroot: If you cannot find beetroot puree, cook the beetroots (by steaming or baking), then puree them in a blender or with a potato masher.
2. Melt the Chocolate: Melt the dark chocolate using a double boiler or microwave.
3. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a 20 to 23 cm cake pan or line it with parchment paper.
4. Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, cinnamon, and salt.
5. Prepare the Batter: In another bowl, whisk the eggs with the sugar. Add the beetroot puree, vanilla extract, and melted oil. Then incorporate the melted chocolate.
6. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix until the batter is smooth.
7. Bake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Chef Tips 👨‍🍳

• If you prefer more chocolatey cakes, you can add chocolate chips to the batter before baking.
• For an even more surprising effect, you can add some orange zest to the batter for a citrus touch.
• Since beetroot is sweet, you can slightly reduce the amount of sugar in the recipe.

Possible Variations 🎭

• For a gluten-free version, use gluten-free flour such as rice flour or a gluten-free flour blend.
• Replace coconut oil with olive oil or sunflower oil for a more neutral taste.
• Add chopped nuts (such as pecans or hazelnuts) for extra crunch.

Bake Time 🔥

Baking the Chocolate and Beetroot Cake takes about 30 to 35 minutes at 180°C (350°F).

How to Store 🥡

Food and Drink Pairings 🥂

This Chocolate and Beetroot cake pairs well with black tea or strong coffee, as well as with a glass of plant-based milk (almond, soy, or oat). It can also be served with fresh fruits such as raspberries or cherries for a tangy contrast.

Presentation Suggestion 🍽️

Serve the Chocolate and Beetroot cake with a light layer of chocolate ganache or a little vegan whipped cream for extra indulgence. You can also dust the top with cocoa powder or powdered sugar for an elegant finish.

Why It’s Healthy 💚

Beetroot is rich in fiber and antioxidants, which help improve digestion and support cardiovascular health. This Chocolate and Beetroot cake is also a good source of iron and vitamins, while being less sweet than other cakes due to the beetroot. Additionally, it contains no dairy or eggs, making it a lighter option suitable for vegan or lactose-free diets.