Ingredients for Chocolate Beetroot Cake
- 1/2 cup Cocoa Powder
- 1 1/2 cups Plain Flour
- 1 teaspoon Baking Powder
- 1 1/4 cups Caster Sugar
- 1 cup cooked Beetroot, pureed (approx 2 medium beetroots)
- 3 large Eggs
- 1 teaspoon Vanilla Extract
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- 1/2 teaspoon Salt
- 1/2 cup Butter, melted
- 4 ounces (115g) good quality Dark Chocolate, melted
- Favorite Chocolate Ganache or Frosting (optional)
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How to Make Chocolate Beetroot Cake
- Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm round cake tin.
- Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals, stirring until smooth).
- In a large bowl, whisk together the sugar and eggs until pale and fluffy.
- Stir in the vanilla extract.
- Gradually add the melted chocolate mixture to the egg mixture, stirring gently until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Gently stir in the beetroot puree.
- Pour the batter into the prepared cake tin and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate ganache or frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
183g
Fat
9g
Carbs
28g