Chocolate Cake You Can’t Beet!


I don’t know about you, but in my house it’s a daily battle getting the kids to eat vegetables. I’m always on the lookout for new ways to sneak vegetables into their meals so when a friend passed me this recipe, I just knew I had to try it. I know it sounds weird. Really weird. Beets in a cake, weird, right? But trust me, you cannot taste the beets in this cake. It’s like a healthy red velvet cake. Your kids will be none the wiser. Vegetable battle won!

Unbeet-able Chocolate Cake (Chocolate Beetroot Cake Recipe)

You will need

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • Salt
  • 2 large eggs
  • 3/4 cup warm water
  • 1/4 cup oil (vegetable oil like sunflower or safflower)
  • 1 teaspoon vanilla extract
  • 4 medium beets, peeled and quartered

To make

Cook beets in boiling water until very tender. Drain and puree. Set aside. Preheat over to 350 degrees.

In large bowl whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. In another bowl whisk together eggs, water, vanilla, oil, 1/2 teaspoon of salt and 1 cup of pureed beetroot. Add wet mix to the dry mix and stir to combine. Do not over mix.

Line the base of a 9-inch round cake pan and brush the sides with oil (or use spray oil if you prefer). Pour batter into the prepared pan and bake for approximately 45 minutes. Test the cake is cooked by inserting a toothpick into the center, it should come out clean.

Leave the cake to cool in the pan for 20 minutes and then turn out onto a wire rack to cool completely. When cool, decorate with a glaze (ganache) made from 3 ounces of bittersweet chocolate, 1/2 cup of cream and 1 tablespoon on honey, heated over a low heat until thick and glossy.

You can decorate with any fancy sprinkles you have in the pantry.