Beetroot chocolate cake with chocolate buttercream
If you’re looking for a showstopper dessert that will impress your friends and family while also packing a nutritious punch, look no further than this stunning beetroot chocolate cake with chocolate buttercream. The deep, rich flavors of dark chocolate blend perfectly with the earthy sweetness of beetroot, creating a moist and indulgent cake you won’t soon forget. Plus, it’s a great way to sneak in some veggies while satisfying your sweet tooth!
Why You’ll Keep Making It
This beetroot chocolate cake with chocolate buttercream is not only delicious, but it also boasts several benefits that will keep you coming back for more. Here’s why it’s a must-bake:
- Rich Flavor: The combination of roasted beetroot and dark chocolate creates a decadent flavor profile that is both unique and satisfying.
- Moist Texture: Beetroot adds moisture to the cake, ensuring it stays tender and fluffy, even days after baking.
- Nutritious: Packed with vitamins and antioxidants, this cake is a guilt-free indulgence.
- Visually Stunning: The vibrant color of beetroot adds a beautiful hue to the cake, making it a perfect centerpiece for any occasion.
- Easy to Make: With straightforward steps, this recipe is suitable for both novice and experienced bakers.
Your Shopping Guide
Before diving into this culinary adventure, gather the following ingredients to make your beetroot chocolate cake with chocolate buttercream:
- 300 grams McCain frozen beetroot
- 200 grams good quality dark chocolate (70% cocoa solids)
- 3 free-range eggs (separated)
- 200 grams brown sugar (muscovado or demerara)
- 165 ml sunflower oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100 grams almond flour
- 150 grams all-purpose flour
- 1 Tbsp cocoa powder
- 2 tsp baking powder
- 80 grams dark chocolate (melted and cooled)
- 170 grams unsalted butter
- 125 grams icing sugar
- 40 grams cocoa powder
- 1 Tbsp very strong coffee or espresso
- 1 tsp vanilla extract
- Chocolate shavings or walnuts for decoration
- Beetroot powder to sprinkle (optional)
Prep & Cook Tools
To make your cooking experience seamless, gather these essential tools:
- Mixing Bowls: A variety of sizes for mixing different ingredients.
- Whisk: For aerating egg whites and mixing dry ingredients.
- Spatula: To fold ingredients together gently.
- Cake Pans: 8-inch round pans for baking the cake.
- Double Boiler or Microwave: For melting chocolate.
- Offset Spatula: Ideal for spreading buttercream evenly.
- Cooling Rack: To cool the cakes completely before frosting.
Beetroot chocolate cake with chocolate buttercream Made Stepwise
Step 1: Prepare the Beetroot
Start by cooking the frozen beetroot according to the package instructions. Once cooked, allow it to cool, then blend it in a food processor until smooth. Set aside.
Step 2: Melt the Dark Chocolate
Chop the 200 grams of dark chocolate into small pieces and melt it using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between. Once melted, let it cool slightly.
Step 3: Whip the Egg Whites
In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add half of the brown sugar and continue whipping until stiff peaks form. Set aside.
Step 4: Combine Wet Ingredients
In another large bowl, whisk the egg yolks, remaining brown sugar, sunflower oil, cooled melted chocolate, vanilla extract, and salt until well combined.
Step 5: Mix Dry Ingredients
In a separate bowl, combine the almond flour, all-purpose flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
Step 6: Incorporate Beetroot
Add the smooth beetroot puree to the batter and mix until evenly distributed.
Step 7: Fold in Egg Whites
Carefully fold the whipped egg whites into the cake batter, ensuring not to deflate the mixture. This step is crucial for a light and airy cake.
Step 8: Bake the Cake
Preheat your oven to 180°C (350°F). Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Step 9: Make the Chocolate Buttercream
In a mixing bowl, beat the softened butter until creamy. Gradually add the icing sugar, cocoa powder, coffee, and vanilla extract. Beat until light and fluffy.
Step 10: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of chocolate buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
Step 11: Decorate
Finish off your beetroot chocolate cake with chocolate buttercream by decorating with chocolate shavings or walnuts. For an extra touch, sprinkle a little beetroot powder on top.
Quick Replacement Ideas
If you need to make substitutions or adjustments, consider these options:
- For almond flour, use ground hazelnuts or oat flour.
- Replace sunflower oil with melted coconut oil or vegetable oil.
- Use a flaxseed meal mixed with water as an egg replacement (1 egg = 1 Tbsp flaxseed meal + 2.5 Tbsp water).
- If you prefer a different sweetener, honey or maple syrup can be used in place of brown sugar, adjusting the liquid content accordingly.
Behind-the-Scenes Notes
When making beetroot chocolate cake with chocolate buttercream, it’s essential to ensure that the beetroot is completely blended for a smooth texture. You can also roast the beetroot in the oven for a deeper flavor, but cooking it according to the package instructions works just as well! The choice of dark chocolate will significantly affect the cake’s final taste, so opt for high-quality chocolate for the best results.
Cooling, Storing & Rewarming
After baking, allow your beetroot chocolate cake to cool completely on a rack before frosting. If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To rewarm, simply slice a piece and microwave it for about 10-15 seconds or enjoy it at room temperature. The cake can also be frozen before frosting; just wrap it tightly in plastic wrap and store it in the freezer for up to three months.
Frequently Asked Questions
Can I taste the beetroot in the cake?
While beetroot adds moisture and a subtle sweetness, the dominant flavor comes from the chocolate. Most people can’t even tell there’s beetroot in the cake!
Can I use fresh beetroot instead of frozen?
Absolutely! Just make sure to cook it until tender and blend it into a smooth puree before adding it to the cake batter.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend and ensure that your baking powder is gluten-free.
How do I prevent the cake from sinking?
Be sure to fold the egg whites gently into the batter, and avoid overmixing. Also, ensure your oven is properly preheated and doesn’t have hot spots that could affect baking.
Ready, Set, Cook
Now that you have all the ingredients and tools ready, it’s time to embrace your inner baker and create this delightful beetroot chocolate cake with chocolate buttercream. Whether it’s for a special occasion or just a sweet treat for yourself, this cake will surely be a hit. Enjoy every slice and the compliments that come your way!
Beetroot chocolate cake with chocolate buttercream
Ingredients
Equipment
Method
- Step 1: Prepare the Beetroot - Cook the frozen beetroot according to the package instructions. Once cooked, allow it to cool, then blend it in a food processor until smooth. Set aside.
- Step 2: Melt the Dark Chocolate - Chop the dark chocolate into small pieces and melt it using a double boiler or microwave. Once melted, let it cool slightly.
- Step 3: Whip the Egg Whites - In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add half of the brown sugar and continue whipping until stiff peaks form. Set aside.
- Step 4: Combine Wet Ingredients - In another large bowl, whisk the egg yolks, remaining brown sugar, sunflower oil, cooled melted chocolate, vanilla extract, and salt until well combined.
- Step 5: Mix Dry Ingredients - In a separate bowl, combine the almond flour, all-purpose flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
- Step 6: Incorporate Beetroot - Add the smooth beetroot puree to the batter and mix until evenly distributed.
- Step 7: Fold in Egg Whites - Carefully fold the whipped egg whites into the cake batter, ensuring not to deflate the mixture.
- Step 8: Bake the Cake - Preheat your oven to 180°C (350°F). Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Make the Chocolate Buttercream - In a mixing bowl, beat the softened butter until creamy. Gradually add the icing sugar, cocoa powder, coffee, and vanilla extract. Beat until light and fluffy.
- Step 10: Assemble the Cake - Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of chocolate buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
- Step 11: Decorate - Finish off the cake by decorating with chocolate shavings or walnuts. Sprinkle a little beetroot powder on top for an extra touch.
Notes
- Ensure beetroot is completely blended for a smooth texture.
- Roasting beetroot can add a deeper flavor.
- Use high-quality dark chocolate for the best results.
