Ever tried an extra chocolatey cake? No? Then unpack beet! Here's how to prepare a beet cake that's super moist with an extra dose of chocolate.
Normally you will find here a lot of healthy recipes. In between, however, one has also earned a chocolate bomb. So that the chocolate cake is not sooo unhealthy, we simply pack vegetables in the dough. There is a mega juicy beet cake.
At least the guilty conscience is not so big. To make it even smaller, we replace unhealthy ingredients such as white flour and table sugar. On top of that, there's a dark chocolate glaze without sugar.
But let's take another step back: beet cake? Seriously? Yes, I'm completely serious.
And for all who are now shaking their heads, let me say right up front: You can't taste the beet in the cake! I put it in front of 6 people and no one even came close to me. 😁
That's why, by the way, it's so good as a souvenir for celebrations and parties. Just let your guests guess what they are eating. I'm very sure that hardly anyone will get the idea that beets are in the cake. :)
The beet makes the cake very moist and only when you look very closely do you notice that it leaves a slight red tinge on the plate.
Table of contents
What ingredients do I need for a beet cake?
Before we get straight to the recipe, I would like to say a few words about the ingredients. I'll also tell you what you can replace certain ingredients with and what you need to pay attention to during preparation.
Beet
It is the secret star of this dessert. Beet makes the cake very juicy, but you can't taste much more of it.
If you use fresh beets, a little more time is needed. Wash them thoroughly and cook them with the peel. The cooking time depends on the size, it takes about 30-50 minutes. Important: with peel! Let them cool briefly after cooking.
Put on gloves - very important if you don't want to have red fingers for the next few days - and peel the beet. From here on, the process is quite the same as with already pre-cooked tubers.
You'll be faster if you buy vacuum-packed tubers. You can find them in the vegetable section of most supermarkets. Some stores also sell beet in a jar - but look carefully. It is often mixed with vinegar and is more of a salad than an ingredient for cakes.
Beet powder
Not absolutely necessary, but nice to look at. Sprinkle beet powder on the cake after frosting - or just leave it out. If you don't have beet powder on hand, you can also use raspberry powder, fresh raspberries or simply just Cocoa powder* Use as decoration.
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Spelt flour
Instead of conventional wheat flour, I use whole spelt flour, because it is considered much healthier and also satiates longer. If you want to prepare the cake gluten-free, you can simply replace the spelt flour with buckwheat flour and get an extra nutty note in the dough.
Eggs
Those who do not tolerate eggs can also Use applesauce instead. However, the cake will not be as fluffy and fluffy. In the original recipe, the eggs are beaten until foamy. But for fluffiness in the dough also provides Baking powder* - just try it out.
Chocolate
It provides the extra beautiful dark color and uncanny flavor of my new favorite cake. When choosing, be sure to use a very dark chocolate* - milk chocolate is clearly out of place! I take an 85% ige Chocolate without sugar* for this.
For the glaze you also need some chocolate - I make it myself from two ingredients. You don't have to buy a ready-made glaze. I'll show you how to do that in a moment.
But that's not enough chocolate in this recipe. Additionally you need dark Baking cocoa*. It transforms the cake into a real chocolate bomb.
Vegetable oil
Yes, now it's getting a bit unhealthy, but it's a cake and not a fruit salad :). We need vegetable oil for even more juiciness. You can use sunflower oil, canola oil or Coconut oil* for this. Then we have the most important ingredients together. Now it's time to bake!
Recipe: Beetroot cake
Here you will find a very detailed step by step instructions. For those who regularly bake cakes and are interested in the sewing values, there is a short version of the recipe at the end of the post.
The recipe is enough for a springform pan with a diameter of 18 cm and gives 12 pieces of cake.
Ingredients for the cake
- 450 g vacuum packed beet
- 3 eggs
- 1 pinch salt
- 125 g whole spelt flour
- 50 g Birch sugar*
- 40 g baking cocoa powder
- 5 g Baking powder*
- 100 g dark chocolate with 85% cocoa content
- 150 g sunflower oil
- 1 vanilla pod
Also: food processor, knife, cake pan, three bowls, mixer, two cooking pots.
Preparation beet cake
Preheat the oven to 180° top-bottom heat.
Put the beet in a food processor and turn it on full power until no chunks are visible. The beet should now look like applesauce - only in red. Alternatively, you can process the beets with a Blender* Puree or chop with a knife, but this takes quite a long time. Make sure you wear gloves if you opt for the knife option.
Separate the eggs. Beat the egg yolks with a pinch of salt.
In a second bowl, whip the egg whites with salt. Big advantage: The egg foam is much more stable and fluffy by whipping separately.
Mix flour, Birch sugar*, Cocoa powder*, Baking powder* in a bowl. It is best to use a tablespoon for this.
Melt the chocolate in a water bath. For this you need two pots. Fill the first one with water and put the chocolate in the second one. Place the chocolate pot in the water pot and boil the water. Keep stirring until the chocolate has melted.
In the meantime, scrape out the vanilla bean. Cut it in half lengthwise and remove the vanilla pulp.
Stir the liquid chocolate into the beet. Add sunflower oil and vanilla pulp. Stir in the flour mixture with a mixer.
Fold in the egg yolks and then the egg whites with a wooden spoon.
Ingredients for the glaze
- 150 g dark chocolate
- 30 g Coconut oil*
- 1 tablespoon beet powder
- 1-2 tablespoons chopped chocolate
Preparation glaze
The glaze will be especially soft and smooth if you use Coconut oil* use. Melt the chocolate and oil in a pan.
But be careful: Do not let it get too hot, then the chocolate starts to lump! The optimum temperature is 32° Celsius.
When the cake has cooled, apply the glaze. Sprinkle the cake with a few chocolate pieces and when the glaze is firm, add a little beet powder.
Cake made from vegetables? Try these cauliflower brownies!
How can I celebrate the beet cake?
The recipe somehow still does not sound exciting enough? You can of course celebrate it with many delicious ingredients.
But if you add nuts, you need to reduce the amount of flour accordingly. That is, either 200 grams of flour or 180 grams of flour and 20 grams of nuts. The ratio must fit, otherwise you will not be happy with the consistency.
That fits into the cake with beet
- 4-5 tablespoons espresso
- Hazelnuts or walnuts
- Poppy
- Cinnamon*
- Cardamom*
- Pistachios - especially as decoration
- Cherry jam
Mega chocolate fan? Try this date-hazelnut spread with cocoa!
Beet cake
Ingredients
For the cake
- 450 g Vacuum packed beet
- 3 Eggs
- 1 Pinch Salt
- 125 g Whole spelt flour
- 50 g Birch sugar
- 40 g Baking cocoa powder
- 5 g Baking powder
- 100 g Dark chocolate 85%
- 150 ml Sunflower oil Alternative: Rapeseed oil
- 1 scraped vanilla pod
For the glaze
- 150 g Dark chocolate
- 30 g Coconut oil
- 1 EL Beet powder
- 1-2 EL chopped chocolate
Equipment
- 3 bowls
- 2 cooking pots
- Cake tin
- Mixer
- Food processor
Anleitung
- Preheat the oven to 180° top-bottom heat.
- Grind the beet in a food processor until there are hardly any pieces left.450 g vacuum packed beet
- Separate the eggs. Beat the yolks with a little salt. In a second bowl, beat the egg whites with a little salt.3 eggs, 1 pinch salt
- Mix flour, sugar, cocoa and baking powder in a bowl. This works best with a spoon.125 g whole spelt flour, 50 g birch sugar, 40 g baking cocoa powder
- Melt the chocolate in a water bath. Mix the liquid chocolate with beet, sunflower oil and vanilla pulp with a mixer until you have a uniform mass. Stir in the cocoa flour mix.100 g dark chocolate 85%, 150 ml sunflower oil
- Now fold in the egg yolks first and then the egg whites.
- Grease a small springform pan and fill with the dough. Put it in the oven. After about 40 minutes your beet cake is ready. Let the cake cool in the form for 20 minutes.
For the glaze
- The glaze will be especially soft and smooth if you use coconut oil. Melt the chocolate and the oil in a pot.150 g dark chocolate, 30 g coconut oil
- Attention: Do not make hot! Then the chocolate begins to lump. Ideal are 32° Celsius!
- Spread the glaze on the cake. Sprinkle with a few chocolate pieces and beet powder.1-2 tablespoons chopped chocolate, 1 tablespoon beet powder
Nährwerte
Our conclusion
Whether it's fresh or vacuum-packed beets, beet cake is just a blast. Super moist, semi-healthy and you can't even tell that the red tubers are involved. Best not to reveal what you put in the cake and keep your guinea pigs guessing. :)
Good luck and enjoy it!
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