Grab a glass of fresh milk and take a seat – this cake will blow your taste buds ;)
It is soooooo much chocolate – it is great! If you take the first bite, the chocolate flavor will explode in your mouth! For those who are not strong enough, I recommend to take a sip on the milk to bring the flavors down a bit ;)
And now for real – it is a lot of flavor, but it is soooo good. And the color! If you like chocolate, you will love this cake. And the fact it is made with beetroot makes it all even better! Because if there is a vegetable in it, it is healthy, right?! ;) Well almost.
When I saw recipes with beetroots I instantly knew I had to try something like that myself. I like beetroot (unlike many others I guess) – a nice chickpea salad with beetroot – hard to beat. But baking with it was new for me. I already made cakes with zucchini and avocado (e.g. Avocado Cake) but never with beetroot. What can I say?! The result is superb! You can’t taste the beetroot, but it gives the cake a great texture and makes it fluffy and moist at the same time – just great! Definitely gonna try to bake more with that vegetable.
INGREDIENTS / ZUTATEN
2 cups (260g) all-purpose flour
12.7 oz. (360g) beetroot (about 3 pieces), cooked and peeled
1 1/4 cup (300ml) vegetable oil (e.g. sunflower oil)
5 eggs
3 tsp. baking powder
3.5 oz. (100g) cocoa powder
1 3/4 cup (350g) sugar
1 tsp. vanilla extract
pinch of salt
cocoa powder for dusting
260g Mehl (Type 405)
360g gekochte Rote Beete (ca. 3 Stück)
300 ml Pflanzenöl (z.B. Sonnenblumenöl)
5 Eier
3 TL Backpulver
100g Kakao
350g Zucker
1 TL Vanille Extrakt
Prise Salz
Kakao zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. In a bowl mix flour with baking powder, cocoa powder, sugar and salt. Set aside
3. Puree the beetroot (Be careful or you hands will get very red) and mix with the oil and vanilla extract in a large bowl. Add the eggs one by one and mix well after each addition. Add the flour mixture and mix until combined. Do not overmix. Fill into the loaf pan and smooth out the surface. Bake in the middle of the oven for 70-75 minutes (check after 60 minutes and cover with aluminum foil in case the cake gets too dark). The cake should still be a bit moist in the middle. Take out of the oven and let cool down in the pan for 30 minutes. Transfer to a wire rack and let cool down completely. Dust with cocoa powder before serving.
2. In einer Schüssel das Mehl mit Backpulver, Kakao, Zucker und der Prise Salz vermischen. Zur Seite stellen.
3. Die Rote Beete pürieren (Achtung! Die Rote Beete färbt extrem) und in einer großen Schüssel mit dem Öl und dem Vanille Extrakt verrühren. Eier einzeln zugeben und verrühren. Mehlmischung zugeben und kurz unterrühren. Teig in die Kastenform füllen und glattstreichen. In der Mitte des Ofens für 70-75 Minuten backen (nach 60 Minuten checken und evtl. mit Alufolie abdecken). Der Kuchen sollte in der Mitte noch leicht feucht sein. Aus dem Ofen nehmen und ca. 30 Minuten in der Form und dann auf einem Kuchengitter auskühlen lassen. Vor dem Servieren mit Kakao bestäuben.
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Here is a version of the recipe you can print easily.
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Beetroot Chocolate Cake
- Prep Time: 20
- Cook Time: 75
- Total Time: 100
Ingredients
- 2 cups (260g) all-purpose flour
- 12.7 oz. (360g) beetroot (about 3 pieces), cooked and peeled
- 1 1/4 cup (300ml) vegetable oil (e.g. sunflower oil)
- 5 eggs
- 3 tsp. baking powder
- 3.5 oz. (100g) cocoa powder
- 1 3/4 cup (350g) sugar
- 1 tsp. vanilla extract
- pinch of salt
- cocoa powder for dusting
Instructions
- Preheat the oven to 350˚F (175°C). Grease and dust a large loaf tin (85 fl oz./12 inches) with flour and set aside. In a bowl mix flour with baking powder, cocoa powder, sugar and salt. Set aside
- Puree the beetroot (Be careful or you hands will get very red) and mix with the oil and vanilla extract in a large bowl. Add the eggs one by one and mix well after each addition. Add the flour mixture and mix until combined. Do not overmix. Fill into the loaf pan and smooth out the surface. Bake in the middle of the oven for 70-75 minutes (check after 60 minutes and cover with aluminum foil in case the cake gets too dark). The cake should still be a bit moist in the middle. Take out of the oven and let cool down in the pan for 30 minutes. Transfer to a wire rack and let cool down completely. Dust with cocoa powder before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 16
Hello
The recipe sounds great… But I’m an American and have no idea what ‘Zucker’ is for an ingredient…. Could you let me know.
Thanks
I would say “lost in translation” ;) forgot to translate that word – it’s sugar – corrected it. Cheers, Marc
This beetroot and chocolate just looks so moist, dense and delicious. Craving a slice now!
This looks delicious! Can you tell me if the beets are cooked or raw when you puree them?
Hi Laura,
the beet roots should be cooked – gonna add that information to the recipe. Thxs :) Marc
Hi
Just wondering if I could replace the oil with some applesauce.
This Looks wonderful.
Hi Irene,
I am sorry, but I have no idea if that would work – you have to try.
May I ask why you want to replace the oil?
Cheers,
Marc
I am sorry for being so ignorant here but beet root is just a beet right? Can I use jar beets for this or do I need to buy raw beets and cook?
Hi Leah,
red beets, beet root or just beets ;) You can use pre-cooked ones from the store of course! Just make sure they are not stored in vinegar.
Cheers,
Marc
Can I use powdered beetroot ?
Hi Janet,
unfortunately, I can’t tell – have never worked with powdered beetroot.
I suppose the cake would not be the same because the beets also bring volume moisture to the bake, so you would have to add something else instead.
Cheers,
Marc
Hi Marc,
what is the best way to cook the beetroots for this recipe? Boil or Roast?
Hi,
I normally cook them.
Cheers,
Marc
How do you cook the beets? Boil, bake, steam? Please be specific…we want to get it right
Hi.
I buy them precooked, but you can just use fresh beets and bake them in the oven until soft and then peel them.
Cheers,
Marc
Hello, Marc!
Just found your blog so I’ve never tried one of your recipes but this one looks absolutely delicious and I want to give it a try. Unfortunately, I only have sweetened cocoa powder, not the “normal” one. Do you think this could work just as good, maybe lowering the amount of sugar at the same time for balance?
Hi.
I would not recommend using cocoa powder that has sugar added.
Depending on the brand it’s possible there is only around 20% of cocoa in the powder which would mean you need 5 times the amount to get the cocoa you need. Assuming the rest of the powder mix is mostly sugar, you probably end up with more sugar than you actually could leave out (worst possible outcome) ;)
Cheers
Marc
I love this recipe! I found it a few years ago (I think) and it has literally changed my life. To say it was a hit for all seven people in my house is amazing! Not only that but every time someone sees beets, they look at me wondering if I am going to make the cake again! Thank you!