A super-moist and delicious chocolate beetroot cake. The secret ingredient is pureed beetroots! Beetroot makes this chocolate cake incomparably moist. Serve as is, with ice cream or top with chocolate frosting. You can also use this recipe to make cupcakes, simply adjust the baking time accordingly - 15 to 20 minutes at the same temperature should work a treat.
This cake is absolutely stunning. I will make this anytime I need a choc cake or cupcakes. So unbelievably moist! Absolutely no hint of beetroot. I pureed the beetroot in the blender along with the eggs and oil - the result was intensely pink, smooth and creamy. I then poured that out into a bowl and followed the recipe as stated from there. I pretty much followed the recipe to the letter, except I used olive oil instead of reg veg oil, and the result was fabulous. I made cupcakes and baked at the stated temp for about 18 minutes. Thanks! A gorgeous recipe! **Update** I made these a second time for my husband's birthday, and two different people told me they were the best chocolate cupcakes they had ever had! - 04 Mar 2011
I made this as cupcakes and they are delicious! I didn't have the werewithal to puree the beetroot so I just finely grated it, which worked just as well. Possibly a smidge too sweet, but amazingly moist (and I'm one who often has problems making moist cakes!) - 21 Aug 2011
I made these into cupcakes with a simple chocolate butter icing on top. They were lovely, so moist and light. Went down very well with hubby's work colleagues!! - 27 Feb 2012