Dessert · Pastries as Snack

Chocolate Beetroot Cake

April came and Re-Cake 2.0 issued a new contest! This month they proposed us a very tasty recipe: Chocolate Beetroot Cake!

This cake is delicious. Maybe a little too sweet, at least for my taste. But I liked it and I’m very happy for having tried this cake!

This recipe is quite easy and the cake can be prepared in one day! It is more tasty if you eat it the day after the preparation!

I strongly suggest the chocolate lovers to try this cake!

I have never prepared a cake with some vegetables (in this case a tuber). I often use the beetroot in salty dishes, to give them a colorful touch!

In this recipe we are using the beetroot into the mixture but, trust me, its flavour is gentle!

According to the contest rules, there are some ingredients that can be altered and some others that shall be kept fixed. For this preparation, the list of possible variations and of the fixed ingredients is reported below.

What can be modified:

  • the kind of flour;
  • the shape of the cake;
  • the kind of chocolate.

What can’t be modified:

  • the icing;
  • the beetroot;
  • the butter cream.
The original recipe foresees the use of two cake pans, each of 20 cm diameter. Instead, I used 8 cake pans each with 10 cm diameter and some muffins cups. I used the dark chocolate at 85%.
Chocolate Beetroot Cake

Chocolate Beetroot Cake

Ingredients for the cake:

  • 200 g of dark chocolate;
  • 4 tablespoons of warm espresso coffee;
  • 200 g of butter in cubes;
  • 135 g of pastry flour;
  • 1 teaspoon of baking powder;
  • 3 tablespoons of cocoa;
  • 5 eggs (at room temperature);
  • 200 g of sugar;
  • 250 g of mashed beetroot.

Ingredients for the chocolate butter cream:

  • 300 g of icing sugar;
  • 150 g of butter;
  • 100 ml of whipping cream;
  • 50 g of cocoa powder.

Ingredients for the chocolate icing:

  • 200 g of dark chocolate;
  • 200 ml of whipping cream;
  • 4 tablespoons of maple syrup.

Preparing the Chocolate Beetroot Cake

Preheat the oven to 180° C. The static oven mode shall be selected. Grease and flour the chosen cake pans.

Melt the chocolate using the “bain-marie” method. We can also melt the chocolate into the microwave: be careful not to burn it.

When the chocolate is melted, add the coffee. Add also the butter in cubes and stir to melt it.

Let it cool slightly.

Sift the flour with the baking powder and the cocoa.

Divide the eggs yolk from the eggs white. Put them into 2 different bowls.

Beat the eggs yolk, using the electric whisk, until they get spumy.

Pour the melted chocolate and the mashed beetroot into the eggs mixture. Stir to combine the ingredients.

Beat the eggs white while adding the sugar little by little, until a meringue is obtained.

Add the meringue into the mixture prepared before. Combine them using a spoon or a spatula with a smooth movement from the bottom to the top: be careful not to break the mixture down.

Add the sifted powders, few at time. Combine them.

Spill the mixture into the cake pan prepared before and bake the cake for about 30 minutes.

Check the baking with a skewer. Insert it into the center of the cake: if the skewer comes out clean, the cake is ready.

Take the cake out of the oven and let it cool.

Note: To perfectly cut the cake, I suggest you to keep it into the fridge for about two hours!

Preparing the Chocolate Butter Cream

Beat the icing sugar with the butter (at room temperature). Add the whipping cream and combine them.

Add the cocoa and stir it.

Garnish the cake with the chocolate butter cream.

Preparing the Chocolate Icing

Chop the chocolate and put it into a bowl. Warm the whipping cream and, before it starts boiling, pour the chocolate into it.

Stir until the chocolate get melted. Add the maple syrup to make the icing glossy.

Assemble the Chocolate Beetroot Cake

I prepared 8 cakes each with a diameter of about 10 cm. In this way they can grow in height: I cut them to obtain 4 bases from each.

So: cut the chocolate cakes (or the cake) prepared and cut them horizontally. They must be cool.

Transfer the chocolate butter cream in a pastry bag.

Take a base (the bottommost one). Garnish the top with the cream butter. Stack another base on top of it. Repeat it for the second and third base. Don’t garnish the topmost base.

Pour the icing chocolate on the top of the cake.

To make some decoration, use a pen for decoration or a small paper cone.

Keep the Chocolate Beetroot Cake into the fridge. Take the cake out of the fridge 30 minutes before serving it.

Chocolate Beetroot Cake

Chocolate Beetroot Cake

You can find the original recipe below!

Chocolate Beetroot Cake Contest Flyer

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