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This chocolate beetroot cake is the perfect remedy for a sweet craving, minus the sickly sweet!
When the Easter Bunny hops by your house, be sure to ask them to leave you some high-quality dark chocolate because you've got baking to do!
Perfect for dessert served with thick cream, part of a morning tea spread, or simply served with a cup of coffee or tea in the afternoon when someone unexpectedly pops in!
This chocolate cake sneaks in beautifully earthy beetroot to ground the chocolate flavour. It is packed with warming spices and uses honey to replace refined sugars.
Chocolate Beetroot Cake
Ingredients :
Cooking notes:
- 250g cooked beetroot
- 1 cup plain flour
- 1/2 cup polenta
- 1/4 cup cocoa powder, sifted
- 2 tsp baking powder, sifted
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 100g dark chocolate, melted
- 3 eggs, separated
- 20-30g piece of ginger, peeled and grated
- 2/3 cup honey
- 2/3 cup olive oil
- 1 tsp vanilla paste (or essence)
- Finely grated zest and juice of 1 orange
Drizzle
- 200g dark chocolate
100ml whipping or pouring cream
Method
- Preheat oven to 180°C. Grease and line a 22cm x 10cm (1.5L capacity) loaf pan with baking paper.
- Blend beetroot in a food processor until smooth.
- Add flour, polenta, cocoa powder, baking powder, cinnamon and salt to a large bowl. Whisk to combine.
- Add melted chocolate, egg yolks, ginger, honey, oil, vanilla, orange zest, juice, and beetroot to the bowl. Whisk to combine.
- In a separate bowl, use electric beaters or a stand mixer to beat egg whites until soft peaks form. Gently fold into cake mixture until just combined.
- Pour cake mixture into prepared pan and bake for 50-60 minutes or until a skewer inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack or plate to cool.
- For drizzle; simmer all ingredients in a saucepan over low heat, stirring until thick and glossy. Cool slightly.
- Spoon drizzle over cake, allowing it to run down sides of cake. Optional: scatter over extra shaved chocolate and garnish with slices of dehydrated beetroot to serve.
- We used a loaf tin to bake this cake, you can use a cake tin between 18cm and 22cm.
- For shaved chocolate, use a vegetable peeler to shave a chocolate block.
- If you don't have pre-cooked beetroot, use 350g fresh beetroot. Peel and roughly chop. Boil until beetroot is tender. Drain well and allow to cool before blending and adding to cake mix.
Want to make this at home? We used Love Beets Baby Beetroot, Raw Food Factory Organic Raw Cacao Powder and Raw Food Factory Unfiltered Raw Honey from the Dinner Twist Marketplace.
