Chocolate Beetroot Cake

5 from 1 vote

Chocolate Beetroot Cake is a delicious and nutritious dessert that has gained popularity in recent years. This unique cake combines the rich and decadent flavor of chocolate with the natural sweetness and earthy undertones of fresh beetroots. It almost tastes like a brownie!

Prep Time40

Cook Time30

Cooling1

Total Time2 10

Course: Desserts and Snacks

Cuisine: American

Keyword: beetroot, chocolate, healthy, vegetable

Servings:

Calories: 556kcal

Author: AmyG

Ingredients

Cake

2 cups all purpose flour
1 cups sugar
⅔ cups cocoa powder dutch process preferred
1 tsp baking powder
1 tsp salt
¾ cups unsalted butter room temperature
2 large eggs
1 tsp vanilla extract
¾ cups beets cooked, shredded or finely chopped
1 ¼ cups warm water tap water is fine

Chocolate Glaze

½ cup and 2 tbsp unsalted butter
1 cup sugar
¾ cups cocoa powder dutch process preferred
¾ cups heavy cream 35% cream
1 tsp vanilla extract
½ tsp salt

Instructions

Preheat oven to 350°F (or 340°F if you are using a convection oven). Butter and flour two round 8" cake pans.
Combine flour, salt, cocoa and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Add the butter and mix at low speed until well incorporated.
Combine egg and vanilla extract in one bowl. Mash, grate or chop ¾ cups of the cooked beets. Add the eggs and vanilla one at a time. Add in the beets. Mix well.
Add warm water to mixture and beet on low until you have added all the water. Mix on medium for another 2 minutes until well combined.
Divide the batter into two cake pans and bake for about 25 to 30 minutes or until a toothpick inserted in the middle comes out dry. Cool cakes completely and remove from pans.
Melt butter in a saucepan. Add cocoa and sugar and mix using a whisk. Bring to a simmer.
Add whipping cream and mix with a whisk. Allow mixture to return to a simmer. Continue to whisk for another 2 minutes while the mixture simmers lightly. Remove from heat add vanilla extract and salt. Let cool to room temperature. Cool in refrigerator for about 30 minutes so that you get a spreadable icing.
Place a dollop of frosting on a cake board and place the first layer of cake down. Frost first layer of cake. Place second layer on top and spread frosting on top and down sides. Decorate as desired.

Nutrition