Chocolate · Desserts

Healthy Chocolate Beet Cake


You might be thinking beet in a cake? Are you kidding? Well yeah, there are beets in this cake but you can’t taste it at all! Interesting enough?

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It is healthy due to some obvious reasons! One, it has beets. Second, it is made with minimal oil (No butter) and third, it has wholewheat flour mixed in with plain flour. It is light and chocolate-y with a faint hit of cinnamon. Beetroots are fat free and energy giving. It contains a lot of minerals and vitamins and also helps in detoxification. Apart from this there are many more beneficial qualities which I am not going to discuss here.
NOTE– If you wish, you can use wholewheat flour instead of the all purpose flour to make it 100% wholewheat based but I must add that the texture will be slightly denser!  

What I am going to discuss about is this rich cake. 😀

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This earthy vegetable lies in our fridge, waiting to be used in a dish and when it does, it is often not eaten by most kids. So I thought of incorporating the beets in a chocolate cake and the result is amazing. The pureed beets makes the cake moist and compliments the chocolate flavour.

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Ingredients (Serves 14-16 people depending on the size of serving)

  • Chopped cubes of beetroot- 2 cups

(NOTE- I used one large beetroot. This chopped beetroot should yield one cup of puree after cooking)

  • All purpose flour- 1 1/4 cup or 156 grams
  • Wholewheat flour- 3/4 cup or 97 grams
  • Cocoa powder- ½ cup + 2 tablespoons or 74 grams
  • Baking powder- ½ teaspoon or 3 grams
  • Baking soda- 1 teaspoon or 7 grams
  • Salt- a pinch
  • Cinnamon powder- ½ teaspoon
  • Granulated white sugar- 1 3/cup or 350 grams
  • Eggs- 2; room temperature
  • Water- 3/4 cup or 180 ml
  • Sunflower oil- ½ cup or 120 ml
  • Yogurt- 2 tablespoons
  • Icing sugar- to dust
  • Melted chocolate- to serve

Method:

Add the cubed beetroot to a pot containing water. Cook the beets in water for 15-20 minutes or until tender. Drain and let it cool. Puree the beetroots until smooth. Set aside. This should yield one cup.

NOTE– Taste the beet puree. If the beet puree is not sweet, add 2-3 tablespoons of sugar to it. The beets should naturally sweet but if it is not then, addition of sugar is very much essential.

Beet cooking

Preheat oven to 180° C. Grease a 22 cm baking tin with oil and place a disc of parchment paper to fit the size of the inner bottom of the tin. Add a tiny amount of oil and grease the parchment paper and sides as well.

Sift the plain flour, wholewheat flour, cocoa powder, baking powder, baking soda and salt into a clean dry bowl. Take this mixture and sift it two more times. This will ensure that you get an airy cake. To this, add the sugar and whisk it until well combined. Add the cinnamon powder and whisk again.

Beet cake 1

In another bowl, add the eggs, water, one cup of beet puree and oil. Whisk together until thoroughly combined. Add the yogurt and whisk again.

beet cake 2

Add the wet mixture to the dry mixture and whisk until smooth and lump free. The batter will be on the loose side and not very thick.

Beet cake 3

Pour the mixture into the greased tin and bake for 5 minutes. Reduce the temperature to 160° C and bake for a further 22-25 minutes or until a skewer/ knife inserted into the centre comes out clean. Make sure you keep an eye on it. Check once at the half way point to check if it is done. If the cake is browning too much (which it ideally should not), cover the tin with aluminium foil and return into the oven. Once the cake has cooked, cool it in the tin for 10 minutes. Later, flip it onto a wire rack and let it cook completely.


NOTE– The baking time may vary with humidity, temperature of surroundings and even from oven to oven. Make sure you do not overbake the cake as it tends to dry it out if kept for too long.

beet cake testing

Dust the cake with Icing sugar and drizzle melted chocolate over it. Serve. 🙂

(The cake on the whole is quite moist but if you are looking for a very moist cake, poke some holes in the cake while it is still slightly warm and drench it with 1/2 cup sugar syrup. The sugar syrup gives the cake a black forest feel. I find it quite nice. Make sure the sugar syrup is dilute and not too sweet.)

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 Happy Baking. Eat good food and stay happy. 🙂

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5 thoughts on “Healthy Chocolate Beet Cake

  1. hello vaishali..u have mentioned adding granulated sugar to the flour mixture. will it mix well? is it ok if the sugar is blended along with the liquids?

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    1. Hey prajakta, I always add the granulated sugar to the flour mixture and it turns out perfect, the sugar will dissolve partially while mixing with the wet ingredients and the rest while baking. If you wish you can add it to the wet ingredients and whisk it but it is not necessary to do that!
      Hope this helps you. If you try it, you can send a picture to my page along with your review and I’ll be happy to share it! 🙂

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  2. Hi

    Might I add I love beetroots and would love to try this recipe !

    1)can I make this recipe with wheat flour
    2) anyway to make this eggless
    3) what pan size do u recommend and how big / heavy a cake does this recipe yield ?

    Thanks in advance

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    1. Hey! Thank you so much for stopping by.
      For your first query, I added a blend of wholewheat and plain flour so that the cake remains airy. You could completely use wholewheat flour but it’ll make the cake a little denser than the usual.
      Secondly, you could try replacing the eggs with 1/2 cup of applesauce along with 1/2 teaspoon of vinegar. Although I cannot guarantee the same texture. You could also try using 1/2 cup mashed bananas instead of the apple sauce but let me let you know that it will add a banana taste. If you are okay with it, then banana is the best substitute. And if you are making it eggless, I’d suggest you to not completely use wholewheat as it’ll be a little dense without eggs and wholewheat will make it a bit more dense.
      Thirdly, I use a 22cm cake tin, which itself is very big and the batter fills up to 3/4th of the tin which upon baking can easily serve about 14 people or more depending on the size of serving. 🙂

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