Chocolate and beetroot?! Oh yes, it’s possible! Here we show you how to make the most delicious chocolate beetroot cake. After you try it, you won’t be able to stop eating! Plus, it’s moderately sweet, it does not contain flour, and it’s super healthy!

chocolate beetroot cake

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Beets in sweets are somewhat a recent experiment. They give an amazing texture and can be used to make muffins or cake. It’s up to you to choose! In this chocolate beetroot cake recipe, you can still feel the somewhat earthy flavor of the beets, but nothing intrusive. Don’t worry, the taste of the chocolate is dominant. Your kids won’t know that they’re eating beets! Amazing, right?!

Chocolate Beetroot Cake

For the preparation of this recipe, you’ll need the following ingredients:

  • 300g high-quality dark chocolate (75% solids)
  • 250g fresh beets
  • 4 medium-sized eggs
  • 150g brown sugar
  • 120g finely grated walnuts
  • 1 1/2 teaspoons of baking powder
  • 3 teaspoons of raw cocoa
  • 1 vanilla bean
  • A pinch of salt
  • Olive oil, to grease the cake tin

Break the dark chocolate into pieces and melt it in a double boiler.

In the meanwhile, wash and peel the beetroot, and then grate it on the small holes. The smaller and more finely grated beetroot, the better will the texture of the dough be. Or, you can simply blend it in a food processor. Transfer the beets in a large bowl.

Separate the yolks from the egg whites. Put the egg whites in a separate bowl, while add the yolks into the bowl with grated beetroot. Then, add the brown sugar, grated walnuts, baking soda, raw cocoa, vanilla seeds, salt and the melted chocolate. Mix, so that the ingredients combine.

On the side, beat the egg whites with a hand mixer until foamy and stiff. Add half of the foam into the bowl with chocolate and beetroot, and carefully stir the dough using a rubber spatula. Then, add the rest of the foam and once again, mix the dough carefully to combine the ingredients and preserve the airy texture of the foam.

Take a round cake tin, 24 cm in diameter, and grease it with a few drops of olive oil. Pour in the chocolate – beetroot mixture. Use the rubber spatula to even the surface. Preheat the oven at 175° Celsius and bake the cake for 60 minutes. Check the dough with a toothpick, to see whether it’s baked. If necessary, keep the cake in the oven for a few more minutes.

Et voilà! Your chocolate beetroot cake is ready to serve! Once it reaches room temperature, cover it with melted chocolate and cut into 8 pieces. Serve it with a scoop of vanilla ice cream (optional). Bon Appétit!

Amazing Chocolate Beet Cake