Chocolate Beetroot Cake
A chocolate beetroot cake is incredibly moist and delicious. With subtle hints of red in a dark chocolate background, adding beets is the perfect way to make a Red Velvet cake without food coloring. The beets add color and keep the cake wonderfully moist, but you won't taste them at all.
Servings: 1 8'' cake
Ingredients
- 1 cup beet puree roasted, cooled & pureed
- 2 eggs
- 2 cups whole wheat flour or white flour
- 1/3 cup cocoa powder
- 1 cup cane sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/4 cup oil
- 3/4 cup milk
- 2 teaspoons pure vanilla extract
Chocolate Ganache Frosting
- 6 oz semi-sweet dark chocolate chopped into pieces
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 350 F. Prepare an 8'' round cake pan by lining it with parchment or greasing thoroughly.
- Mix together dry ingredients including flour, cane sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the eggs, cooled beetroot puree, oil, milk and vanilla.
- Add the wet mixture into the dry and stir until just combined.
- Pour into prepared pan and bake for 50-55 minutes. Test for doneness with a toothpick in the center, it should come out clean.
- Allow the cake to stand for about 5 minutes, and then remove from the pan to cool completely.
- Ganache topping
- Place the chocolate pieces in a heat proof bowl. Create a double boiler by placing a bit of water in the bottom of a saucepan, and placing the bowl on top. Bring the water to a simmer to melt the chocolate, and then remove from heat and add the heavy cream.
- Allow the ganache to cool for about an hour, until it reaches a thick spreadable consistency. Be patient!
- Frost the cooled cake with the cooled frosting and serve.