Try out this foolproof recipe for very moist chocolate beetroot cake. Velvety chocolate combines with the slightest purple tint from the beetroot giving a visually pleasing and ever so moist and tasty result.
12 people made this
225g plain chocolate, chopped
3 tablespoons espresso coffee
1 teaspoon almond extract
220g unsalted butter, at room temperature
5 eggs, separated
200g golden caster sugar
140g self raising flour
1 teaspoon baking powder
3 1/2 tablespoons cocoa powder
250g cooked beetroot, peeled and roughly chopped
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease and line a 20cm springform cake tin with baking parchment.
Over a double boiler, melt the plain chocolate then once melted remove from the heat and set aside. Add the coffee, almond extract and butter and stir until well mixed. Allow to cool slightly. Add the egg yolks and whisk until thick and creamy.
In a large mixing bowl, whisk the egg whites until stiff peaks form then gradually add the sugar until the whites are glossy.
In a separate bowl, sift in the flour, baking powder and cocoa powder.
Into the chocolate egg yolk mixture, fold in the whites, followed by the flour mixture, trying to keep as much air in the cake mixture as possible.
Purée the cooked beetroot in a food processor until smooth. Fold the beetroot into the cake mixture.
Transfer the cake mixture to the prepared cake tin and smooth the top.
Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Transfer cooled cake to a serving plate then slice and enjoy.