This chocolate and beetroot cake might seem unusual at first. However, when you try it it will all make sense. After all, opposites attract. Don't they?
This is my third chocolate cake recipe here at Souvlaki For The Soul.
My original chocolate cake recipe was more of a traditional one. It was passed down to me by a friend who swore it was the best thing since…well, chocolate cake!
The last chocolate cake recipe I featured was a "paleo" chocolate cake. This has been my staple recipe for the previous few years. No matter what you think about that lifestyle/diet, the ingredients work together beautifully.
Today's recipe is a chocolate and beetroot cake.
I know it's an unusual combination. So much so, that when I took it to a friend's place for a taste test he flat out refused to taste it!
"Vegetables and chocolate do not belong together!" he exclaimed.
I can tell you right now that he's wrong!
The beetroot actually makes the cake quite moist.
Yes. It does give the cake a slight earthy flavour but it's not like the only ingredient.
I did a fair bit of tweaking trying to find a good balance between earthy, moist and sweet.
Admittedly, it does have more of a "grown-up" taste. It's not sickly sweet like the mass produced chocolate cakes you'll find in some cafes.
I've also used a combination of spelt flour, and almond meal and these two behaved well producing a gorgeous crumb.
Coconut oil makes a guest appearance too and if you don't like the taste of coconut use another neutral flavoured oil.
The beetroot was purchased already cooked in a pre packaged, vacuum sealed pouch at the local supermarket.
If you're not lazy like me, just roast some beetroot bulbs wrapped in foil for approx. 45 mins in a hot oven and let them cool before blending with the other ingredients.
Oh! and I couldn't help myself. I just had to make a chocolate ganache to give this chocolate and beetroot cake a nice little topping.
I mean, cake isn't cake without at least some icing!
Are you a Chocolate Lover?
- Devour this chocolate baklava - there won't be any leftovers
- Easter time? Make these chocolate hot cross buns - better than the original
Chocolate And Beetroot Cake
For the cake:
- 130 g spelt flour, white
- 120 g almond meal
- 6 tablespoon cacao, raw preferably
- 1 pinch salt
- 2 teaspoon baking powder
- 150 ml coconut oil
- 125 ml honey
- 250 g beetroot, cooked, i.e. roasted (see Note 2)
- 3 eggs
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 100 g dark chocolate, 70%, broken into even pieces
- 125 g coconut milk
- Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C.
- In a large bowl combine the spelt flour, almond meal, raw cacao, baking powder and salt. Stir thoroughly to remove any lumps and set aside.
- In a blender or food processor combine the coconut oil, beetroot, eggs and vanilla. Blend or process on low speed until the bee root is well blended.
- Pour the beetroot mixture over the dry ingredients and stir until well incorporated. Pour in the cake tin and bake for 25-30 mins or until a skewer inserted comes out clean. Leave in the tin for 10 minutes before inverting onto a cake cooler. Allow the cake to cool completely before icing with the ganache.
- To make the chocolate ganache, heat up the coconut milk on medium heat. Once it begins to boil, remove and pour over the broken chocolate. Stir until smooth and allow it to rest for ten minutes before drizzling over the cake.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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