Beetroot and Chocolate Cake Recipe
A cake made with beetroot? Yes – it’s sweet and an ideal substitute for flour, so this recipe is not only delicious and vegetarian, it’s gluten free too, and without added fat so it’s not too terrible a deviation from your diet!
You can make one 20cm cake or small individual muffin-size ones like the ones in the picture
- 200g beetroot
- 150g dark chocolate (at least 70%)
- 25g cocoa powder
- 4 eggs
- 120 g soft brown sugar (can substitute caster)
- 100 g ground almonds
- 1 teaspoon baking powder
- 100g dark chocolate
- 100ml soy cream (or single cream)
- 100ml rum, brandy or liqueur (optional)
First cook your beetroot – put it in a saucepan, just cover it with water, and boil at a slow simmer for 30 minutes. Drain and cool.
Preheat the oven to 180°C (gas mark 4)
Lightly grease the cake tin with butter or margarine and dust with flour. This quantity either makes one 20cm sponge tin (one with a loose base helps with serving afterwards) or 8 muffins.
Peel the beetroot with a potato peeler – you might want to wear gloves if you don’t want bright purple hands!! In any case be sure to wash immediately afterwards.
Grate the beetroot with a coarse cheese grater or, if you have one, the grating attachment of a food processor. Put the grated beetroot into a large mixing bowl.
Separate the eggs. Add the yolks to the beetroot and put the whites into a separate perfectly clean and dry bowl.
Add the ground almonds, sugar and cocoa powder to the beetroot and eggs and mix thoroughly.
Break the chocolate into small pieces and add to a heatproof bowl. To melt it, place on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow it to melt, stirring occasionally. Alternatively cover the bowl, add a dessertspoon of water and microwave it for 30 seconds, stir, another 30 seconds, stir again… until melted. Don’t microwave for more than 30 seconds at a time or you risk it burning!!
Once melted, carefully remove from the heat and add the melted chocolate to the beetroot mixture. Stir well to combine.
Beat the egg whites to stiff peaks
Fold a third of the egg whites into the beetroot mixture to loosen it, then fold in the remainder. Don’t over mix!
Add the mixture to the prepared cake tin and spread out evenly using a spatula.
Bake for around 40 minutes (20cm cake) or 30 minutes (individual muffins)
Check it’s cooked by sticking a skewer into the middle of the sponge and pulling it out - if it comes out clean the cake’s cooked; if crumbs are sticking to it, cook for a further 5-10 minutes.
Allow to cool in the tin for 5 minutes, then carefully turn it out on to a wire rack to cool completely.
If you’re using alcohol, prick all over the base of the cake(s) with a skewer or cocktail stick and anoint with about 50ml of the spirits using a teaspoon.
To make the ganache to cover the cake(s), put the cream and the broken chocolate into a pan over a low heat – together with the spirits if using – and stir continuously until the chocolate melts and the mixture combines. Pour the ganache over the cake(s). Serve with Greek yogurt, cream or icecream!