Sunday 22 May 2016

Beetroot Chocolate Cake

This is a rich and delicious chocolate cake with healthy addition of beetroot.  I just tried adding beetroot for the first time for a healthy bake and to my surprise, it came out very well. 

Beetroot merges very well in the cake that no one in my family recognized the presence of vegetable in this cake!

I have already tried Avacado brownies which gave the confidence to try this cake with beetroot. 

Don't give a second thought, its worth trying!

20 min
50 mins
Recipe for Beetroot Chocolate Cake
Recipe type: Baked Goodies

Cuisine: Western


Beetroot - 1
Dark chocolate – 250 grams
Eggs – 3
Sugar – 1 cup (powdered)
Salt – ½ tsp
All purpose flour - 1 cup
Cocoa powder - ¼ cup
Baking powder - 
½ tsp
Baking soda - ½ tsp
Milk - ½ cup (Add if you feel the batter is too thick)

Preheat oven to 180 deg C and prepare your cake tin (grease with butter / oil and dust it with all purpose flour); keep aside.

In a medium bowl, sift together flour, cocoa, baking powder, baking soda and salt. Keep aside.

Wash, peel the skin and grate the beetroot. Keep aside.

Chop the chocolate into pieces and melt it a double boiler or in a microwave oven: keep aside.
In a separate bowl add oil, egg, powdered sugar and vanilla essence and blend until it is combined well.

Next add dry ingredients mixture (all purpose flour, salt, baking powder, baking soda and cocoa powder) to the wet mixture and beat on medium speed until mixed thoroughly.

Next add grated beetroot and melted cooking chocolate.
Mix well it is combined.   If the batter is thick, add milk and mix.
Pour the batter into the greased cake tin and bake on preheated oven at 180 deg C for 30 – 35 minutes, until a toothpick inserted into centre of a cake comes out clean.

Remove from oven and allow to cool completely.

Once it is cooled completely, remove cake from the pan to Slice and Serve.

Bring all the ingredients to room temperature before you start preparing the cake.

Baking time and temperature may vary for different ovens.


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