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Homemade Beetroot chocolate cake with chocolate buttercream photo

Beetroot chocolate cake with chocolate buttercream

This Beetroot Chocolate Cake is a showstopper! Rich chocolate and earthy beetroot combine for a moist, indulgent dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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)
For the Chocolate Buttercream:
  • 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)

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Double Boiler or Microwave
  • Offset spatula
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Incorporate Beetroot - Add the smooth beetroot puree to the batter and mix until evenly distributed.
  7. Step 7: Fold in Egg Whites - Carefully fold the whipped egg whites into the cake batter, ensuring not to deflate the mixture.
  8. 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.
  9. 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.
  10. 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.
  11. 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.