Ever since my children started at Kindergarten I have been made aware of the idea of baking Chocolate Cake with Beetroot. It has been on my to do list for ages so today I thought was the day to give it a try!
There are lots of schools of thought as to why you add Beetroot to a cake, some for the health benefits of all the goodness that are in beetroot and for others it is the divine moistness that it provides the cake. Either way it sounded like a grand idea to try, beetroot itself is quite sweet so it adds to the sweetness too. Of course if you smother it in lashings of Chocolate Buttercream and Freeze Dried Raspberries as I have done here you are gauranteed a winner!
My daughters both adore beetroot, fresh or straight from the can so it is always something we have in the house. It seems everyone wants to make a slightly different, slightly more unusual chocolate cake from the one before. I often wonder how many variations you can have, in fact on my Blog alone currently I have 4 completely different (now 5) chocolate cakes and all divine in their own way.
One of the great things about chocolate cake recipes is almost all of them can be made into cupcakes. This recipe makes a lovely big cake so you can always make a smaller cake then pop the rest of the batter into cupcake cases to have on hand in the freezer.
Beetroot is a funny old vegetable lets be honest. The colour is absolutely amazing, it stains everything it touches, it tastes super earthy and is divine in both savoury and sweet dishes, and very few people know how to prepare it properly. In fact I only recently learned the proper way to boil them to prepare them for a delicious combination of sliced beetroot with brown sugar and vinegar – yum! You will find it is a vegetable that people either love or hate. In our family that is especially true, you will want to use fresh cooked beetroot here for best results.
A quick google search reveals over 12,000,000 results for Beetroot recipes so I really feel that we are under utilising this vegetable in our house. Everything from dips to drinks, icing, salads, pizza to sorbets. I may have to lift my game!
So onto the recipe, I used a food processor to blitz up my beetroot before I added it to the recipe (because I didn’t want to grate it!) but you can absolutely grate or mash them if you prefer!
So when it is baked it makes the most beautiful smelling chocolate cake, with the additional density and moisture the beetroot brings but without the beetroot flavour. Also gives a lovely rich colour to the finished product.
So there you have it, another chocolate recipe to add to your collection and to try. It is a firm dense cake so it will be great for decorating too
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This cake is fantastic, I made it Monday to be served Wednesday, and it was still beautifully moist and chocolatey on Friday. Thank you
Also your afghans take me back to my youth the English have never heard of them, they are being educated slowly
Hi, how long can I keep this cake in a tin?
I say usually three days, possibly longer if refrigerated. Fresh is best.
Karen Sanford says
Just love this cake, always turns out lovely & moist.
I’m so pleased!
Can you add in the Beetroot raw? I’ve not made one with it cooked before, or does that make all the difference?
Google tells me raw is fine so now I’m intrigued!! Both appear in many recipes, so next time I’ll try with raw. I wonder if cooked blends in a little more?
Looks yum We have beetroot ready in garden so I will try it out.
You are much better at growing beetroot than we are! xox
Ann Campbell says
hi there .. would grating the cooked beetroot work as my food processor has died recently ( 35yrs old) done well considering.. but thout id ask your thouts on grating it thanks so much in advance
Yes absolutely grating will work ☺️