Moist, dense and hiding beetroot, you could be forgiven for thinking this Beetroot Cake was a good take on “death by chocolate”.
I was stuck for a minder for an hour and my sister offered to help me out. So I figured what better way to say thank you than with a hunk of chocolate cake?
Having dropped the cake over to her along with the toddler, I headed off to do my task and came about about 90 minutes later to crumbs on the plate. Which was when my brother in law asked me why the 3 year old kept on talking about beetroot. My brother in law is the type of guy who would go to a Chinese restaurant and order oxtail soup, followed by steak and chips and finish with jelly and ice cream. He’s a creature of habit, loves his food, but likes to know what he’s eating.
With a big grin I told him that they had all eaten beetroot in the cake. He looked at me in suspiciously, because I’d managed to hide a decent vegetable in something as delicious as a cake. It wasn’t that I set out to hoodwink him, after all the toddler was happily telling everybody that he liked beetroot (who wouldn’t if it was in a cake?). Anyway I’m not sure if he will trust me again unless I detail all the ingredients and a photograph of the cake so he knows that I’m not kidding him.
This cake is dense and moist, it also doesn’t rise so you don’t need to add a raising agent however a small amount of baking powder does seem to help with the flavour. I used my trusty 20cm cake tin to bake it but you could just as easily make it in a loaf form. I like the fact that there is no creaming as you’re not trying to introduce air into the mixture and if you don’t have a stand mixer or hand whisk you can make this cake with ease.
To prepare the beetroot follow steps 1-8 from my blogpost on pickled beetroot or buy beetroot precooked in a vacuum pack before grating on a medium grade.
- 150g caster sugar
- 100g butter
- 65g grated beetroot
- 60g plain flour
- 2 eggs
- 3 heaped tablespoons of good quality cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Medium saucepan
- Weighing scales
- Mixing bowl
- Large wooden spoon
- 20cm springform cake tin
- Baking paper (greaseproof)
- Preheat a fan oven to 200 degrees Celsius.
- Line your cake tin well using the baking paper.
- Place the saucepan on the weighing scales and weigh out the butter and sugar into the pan directly.
- Put the saucepan on a low heat and keep an eye on it, stirring every now and again.
- You want the butter to melt and the sugar to melt as well so that you have a smooth syrup.
- Put the bowl onto the weighing scales and weigh out the flour, baking powder and cocoa powder (dry ingredients).
- Grate the beetroot and leave it to one side – don’t add it to the flour now as it has a high water content and will make the final cake lumpy.
- Turn off the hob and make a well middle of the bowl of dry ingredients.
- Pour the melted butter/sugar syrup inside and mix well.
- Crack in your 2 eggs and mix again until part of the batter (you don’t add the eggs until after the butter is mixed into the flour as otherwise you could get scrambled eggs).
- Stir in your half teaspoon of vanilla extract and finally then the beetroot.
- The batter is quite thick. Make sure the beetroot is well coated in the batter.
- Pour into the pre-lined cake tin.
- Bake in the oven for 40 mins.
- Once baked, leave to cool completely in the tin before removing the paper and serving.
The cake is moist enough that it doesn’t need a frosting but I did serve this with a delicious ganache made the quick way by scalding (not boiling) 100ml of full fat milk in the saucepan and melting 200g of milk chocolate in the milk then pouring.