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!If you are looking for other dessert cake ideas, try my White Chocolate Raspberry Cake, Cannoli Cake, Moist and Delicious Carrot Cake, or my Lemon Poppy Seed Loaf.
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.
Notes
Top tip
Try to split the batter evenly between the two baking pans. Alternate pouring the batter between the two pans until all the batter is finished. Don't worry so much about being exact. You can use your eye to check how far up the pan the batter goes and then try to match the batter of liquid between both pans.