Truly Yummy Chocolate Beetroot Cake
My Truly Yummy Chocolate Beetroot Cake is gluten free, dairy free and perfect for when you need a rich chocolate fix.
I was inspired by Jamie Oliver’s version of this cake, which uses raw beetroot. I’ve experimented with both raw and cooked beetroot, and both work beautifully. Shop-bought pre-cooked beetroot is easiest. There is no peeling required, just grate it but wear gloves and an apron, as it can get messy.
You don’t actually taste the beetroot, it just adds depth, moisture and a wonderful texture. It’s a clever way to sneak in one of your five-a-day, and kids love it too. Unlike carrot cake, the beetroot is completely disguised by the chocolate.
The result is a deep, rich chocolate cake that’s perfect with a dollop of dairy free yoghurt and a drizzle of dark chocolate. Ideal for afternoon tea, dessert or even with your morning coffee. Truly indulgent and so yummy, you will be disappointed!
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Truly Yummy Chocolate Beetroot Cake
Equipment
- 1x 24cm silicone cake mould or 22/23cm springform cake tin. If using a tin, grease with a little olive oil and line the base with baking parchment paper.
- 1x food mixer with balloon whisk
- 2x large mixing bowls
- 1x small heat proof bowl
- 1x saucepan
- 1 x wooden spoon
- 1x large serving spoon
Ingredients
- 300 g dark cooking chocolate recommend Green & Blacks Organic Dark Cooking Chocolate (70% cocoa)
- 250 g beetroot (raw or precooked), grated if raw, peel before grating
- 4 large free range eggs
- 150 g caster sugar
- 120 g ground almonds
- 1 tbsp cocoa powder recommend Green & Blacks Cocoa Powder
- 1 tsp baking powder recommend Dr Oetker Baking Powder
Instructions
- Preheat the oven to 180℃ / Gas Mark 4.
- Break up 200g of the chocolate into chunks and place in a heat proof bowl over a pan of simmering water. Once the chocolate has melted, remove the bowl from the pan and set aside to cool slightly.
- Separate the eggs. Place the whites in one large mixing bowl and the yolks into another.
- Add the grated beetroot, sugar, almonds, baking powder, cocoa powder and melted chocolate into the bowl with the yolks. Give everything a good mix with the wooden spoon so everything is well combined.
- Using the food mixer, whisk the egg whites until you have stiff peaks.
- Use a serving spoon to stir a quarter of the egg whites into the beetroot mixture to loosen it. Then gently fold in the remaining egg whites, taking care not to over mix, but ensuring they are fully incorporated.
- Gently pour the mixture into the cake mould and spread it out evenly.
- Bake in the oven for 40 minutes. Stick a skewer in the centre and if cooked remove from the oven and allow to cool. If its a little sticky place back in the oven for another 5 minutes until cooked.
- Once cooled, turn the cake out onto a serving plate. Melt the remaining chocolate and serve with a spoonful of yoghurt and a drizzle of melted chocolate.