Chocolate Beetroot Cake Recipes

BEETROOT & CHOCOLATE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
• When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

CHOCOLATE BEET CAKE

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

BEETROOT CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
• Blend the beetroot in a food processor to a rough purée.
• Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
• Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
• Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
• Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
• Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
• Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
• Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
• Allow to cool in the tin, then serve with crème fraîche or double cream.

CHOCOLATE BEET CAKE

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

AMAZING CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

CHOCOLATE BEET CAKE

Steps:

• Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.
• Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.
• Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.
• Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 minutes.

CHOCOLATE BEETROOT CAKE

Steps:

• Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
• Lightly butter a 25cm round or square cake pan.
• Sift cocoa powder, flour and baking powder into a large bowl.
• Stir in sugar and set aside.
• Puree cooked beetroot in food processor.
• Add eggs one at a time, mixing after each addition.
• Add vanilla and oil and wiz until smooth.
• Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
• Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
• If the cake begins to brown, cover lightly with foil, after about 30 minutes.
• It WON'T rise a great deal, and the top might crack.
• Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
• Dust with icing sugar to serve.
• Can be served with fresh whipped cream or creme fraiche or just delicious plain.