The Ultimate Moist & Fudgy Chocolate Beetroot Cake with Decadent Dark Chocolate Ganache
If you’re searching for an intensely moist, rich, and utterly fudgy chocolate cake, your quest ends here! You simply *must* try this exceptional Chocolate Beetroot Cake with Dark Chocolate Ganache. Much like the cherished Old Fashioned Red Velvet Cake, this delightful dessert ingeniously uses fresh beetroot, not just to impart a beautiful, natural ruby hue, but also to create an unbelievably tender and luscious texture that will surprise and enchant your taste buds.
Forget artificial food colorings and embrace the magic of nature. This recipe harnesses the humble beetroot to achieve a depth of flavor and an unparalleled moistness that sets it apart from conventional chocolate cakes. It’s a wonderful way to enjoy a decadent dessert while subtly incorporating wholesome vegetables. Prepare yourself for a chocolate experience that is both incredibly rich and surprisingly good for you!
Why You’ll Fall in Love with This Chocolate Beetroot Cake
A few years ago, the idea of baking a “healthy” chocolate cake, especially one featuring beetroot, might have seemed unconventional. Yet, this recipe has completely transformed my perspective. What started as an experiment has become a beloved classic, proving that nutritious ingredients can indeed lead to exceptionally decadent results.
Despite being discreetly packed with wholesome beetroot and featuring a balanced sugar content, this chocolate cake defies all expectations of a “healthy” dessert. It is, without exaggeration, one of the most sumptuously rich and irresistibly fudgy chocolate cakes I have ever had the pleasure of baking – rivaling even the texture of a classic Flourless Chocolate Cake! Every bite delivers an intense dark chocolate flavor, coupled with an almost melt-in-your-mouth moistness that will leave you utterly satisfied.
Beyond its incredible taste and texture, this cake offers a delightful way to introduce vegetables into your diet, or even your family’s. Kids and adults alike will be none the wiser that they’re enjoying a wholesome ingredient hidden within their dessert. It’s the ultimate guilt-free indulgence, offering everything you crave in a chocolate cake – profound flavor, luxurious fudginess, and superb moisture – with an added touch of nature’s goodness. It’s truly a game-changer for chocolate lovers!
The Natural Red Velvet: Embracing Beetroot for Color and Texture
The concept of traditional red velvet cake has always sparked a bit of debate for me. At its core, it’s often a cocoa-flavored cake with a generous dose of red food coloring to achieve its signature hue. For those of us who prefer to minimize artificial additives, this often leaves something to be desired.
If you, like me, strive to avoid artificial food coloring whenever possible, then beetroots present an absolutely brilliant and natural alternative for achieving that vibrant red in your “red velvet” creations! What many don’t realize is that this isn’t a new trend; beetroots were actually integral to the original, old-school Red Velvet Cake recipes, used for both their color and their ability to keep the cake incredibly moist.
This chocolate beetroot cake beautifully revives that tradition, essentially offering a delicious red velvet cake without food coloring. By using rich dark chocolate instead of just cocoa, we elevate the flavor profile, creating a dessert that is not only visually stunning with its deep, natural reddish-brown crumb but also bursting with an intense chocolate taste. The beetroot’s subtle earthy notes enhance the chocolate, while its natural sugars contribute to the cake’s exceptional fudginess and moisture. It’s a truly authentic and incredibly satisfying twist on a classic, demonstrating how simple, natural ingredients can create something truly extraordinary.
Key Ingredients for Your Perfect Chocolate Beetroot Cake
Crafting this incredible Beetroot and Chocolate Cake requires a carefully selected list of ingredients, each playing a crucial role in achieving its signature taste and texture. Below are the essential components you’ll need (for exact quantities, please refer to the detailed recipe card further down):
- Beetroots: Pre-cooked is key! These are the stars, providing both natural color and unparalleled moisture.
- Full Cream Milk: Adds richness and helps create the smooth beetroot puree.
- Dark Cooking Chocolate: Choose a high-quality dark chocolate (around 70% cocoa solids) for that intense, decadent flavor. This is what truly makes it a chocolate lover’s dream.
- Unsalted Butter: Contributes to the cake’s tender crumb and rich taste.
- Eggs: Essential for structure and binding, helping to create a light yet fudgy texture.
- Brown Sugar: Offers a deeper, more caramel-like sweetness compared to white sugar, complementing the dark chocolate beautifully.
- Plain Flour: The primary structural component of the cake.
- Almond Meal: This is a secret weapon for moisture and fudginess! I’ve experimented without it, and the cake turned out noticeably drier. It also adds a subtle nutty undertone.
- Baking Powder: The leavening agent that gives the cake its lift.
- Salt: A pinch of salt enhances all the other flavors, particularly the chocolate.
The synergy between beetroots and dark chocolate is truly remarkable in this recipe. While beetroots are often associated with savory dishes, their natural sweetness and moisture content make them an incredible addition to baking. Incorporating “hidden veggies” like beetroot into cakes is not only a fun culinary adventure but also a fantastic way to boost your daily vegetable intake. Who wouldn’t want to count a slice of this luscious chocolate cake towards their recommended five-a-day?
For the luxurious Dark Chocolate Ganache Topping, you will need (again, refer to the recipe card for precise measurements):
- Dark Cooking Chocolate: Consistency is key, so use the same quality dark chocolate as for the cake.
- Heavy / Thickened Cream: The essential partner to chocolate for a smooth, pourable ganache.
To add an extra layer of texture and visual appeal, I highly recommend finishing the cake with some perfectly Toasted Flaked Almonds. Their delicate crunch and nutty aroma beautifully contrast with the soft cake and silky ganache. However, feel free to get creative! You could also use elegant chocolate shavings, a sprinkle of desiccated coconut, or even fresh berries for a burst of color and tartness.
Looking for more delicious chocolate recipes with hidden veggies? Try these:
- Double Chocolate Zucchini Muffins
- Chocolate and Avocado Mousse (eggless)
- Sweet Potato Brownies from Rhian’s Recipes
How to Bake the Perfect Chocolate Beetroot Cake
Creating this delightful chocolate beet cake is a straightforward and rewarding process. The most crucial initial step is preparing the beetroots, which you can conveniently do ahead of time. Pre-cooked beets can be stored in your fridge for a few days, making the actual cake-baking a breeze when you’re ready. The remainder of the recipe follows a classic method for rich chocolate cakes made with melted chocolate rather than cocoa powder, ensuring a dense, moist, and fudgy result.
- Prepare the Beetroots: Begin by washing and peeling your beetroots. For faster cooking, cut them into smaller, uniform pieces, then wrap them snugly in aluminum foil. Roast them in a preheated oven until they are exceptionally tender and soft when pierced with a fork. This usually takes between 30 to 45 minutes, depending on the size of your pieces. Once cooked, unwrap them and allow them to cool slightly before proceeding.
- Melt Chocolate and Butter: While the beetroots are cooling, finely chop your dark cooking chocolate and cut the unsalted butter into small cubes. Combine them in a heat-proof bowl. Gently melt them together, either in the microwave (heating in 30-second intervals and stirring thoroughly after each to prevent burning) or over a double boiler. Once completely smooth and melted, set this mixture aside to cool down to room temperature.
- Puree Beetroots: Transfer the cooled, cooked beetroots to a food processor. Add the full cream milk and blend until you achieve a perfectly smooth, vibrant puree. This step is vital for ensuring an even texture throughout the cake and maximizing moisture.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk the eggs and brown sugar until the mixture becomes light, frothy, and slightly bubbly. Gradually fold in the cooled melted chocolate and butter mixture, whisking until it’s beautifully smooth and glossy. Then, gently incorporate the beetroot puree, ensuring it’s well combined with the chocolate mixture.
- Add Dry Ingredients: Sift together the plain flour, almond meal, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small streaks of flour are better than an overmixed batter.
- Bake to Perfection: Pour the luscious batter into a prepared 23cm (9-inch) springform pan, lined with baking paper at the bottom and greased edges. Bake in your preheated oven for approximately 25 to 35 minutes. The cake should still be slightly fudgy in the center; a skewer inserted into the middle should come out with a few moist crumbs, not liquid batter. Once baked, remove the cake from the oven and allow it to cool completely in the pan before attempting to remove it. Patience during the cooling process ensures the cake sets properly and maintains its incredible moistness.
Elevate Your Cake with Decadent Toppings
While this chocolate beetroot cake is undeniably delicious on its own, adding a few exquisite toppings can transform it into an even more spectacular dessert. For this recipe, I’ve opted for a classic pairing that enhances both flavor and texture:
- A luxurious Dark Chocolate Ganache for ultimate chocolate indulgence.
- Crunchy, aromatic Toasted Flaked Almonds for a perfect textural contrast.
Crafting the Perfect Dark Chocolate Ganache
Rather than a traditional icing, I chose a rich and glossy Dark Chocolate Ganache to crown this cake. Because, let’s be honest, can you ever really have too much chocolate? The ganache not only adds another layer of deep chocolate flavor but also a beautiful, professional finish.
Making ganache is surprisingly simple, requiring only two key ingredients: good quality Dark Chocolate and Heavy Cream. The process involves heating the cream until it’s just simmering, then pouring it over finely chopped chocolate. The secret to a perfectly smooth ganache lies in patience. Allow the hot cream to sit undisturbed over the chocolate for 2 to 3 minutes, letting the heat work its magic. This gives the chocolate ample time to melt evenly. After this brief wait, stir gently from the center outwards until the mixture transforms into a silky, luscious emulsion.
Here’s a crucial tip for achieving a flawless ganache every time: ensure your chocolate is very thinly chopped or use chocolate callets/chips. Smaller pieces melt much more quickly and uniformly when the hot cream is poured over them, significantly reducing the chances of any stubborn, unmelted lumps. This simple step guarantees a glossy, irresistible ganache that will beautifully cascade over your cake.
Adding Crunch with Toasted Flaked Almonds
To provide a delightful textural contrast and a hint of nutty flavor, I love to finish this cake with some perfectly Toasted Flaked Almonds. The toasting process brings out their essential oils, intensifying their aroma and crunch.
To toast them, simply spread the flaked almonds in a single layer on a flat baking tray lined with parchment paper or a baking mat. Place them under the broiler (grill) in your oven, set to a low or medium heat. Keep a very close eye on them, as flaked almonds toast incredibly quickly under the broiler – often in just 2 to 3 minutes! They will rapidly transition from pale to a beautiful golden brown. Once toasted to your liking, remove them immediately from the oven and let them cool before sprinkling generously over the freshly ganached cake. The contrast of the warm, fudgy cake, cool ganache, and crisp almonds is simply divine.
Alternatively, if flaked almonds aren’t your preference, consider other delightful toppings such as chocolate shavings, a dusting of cocoa powder, fresh raspberries, or even a classic cream cheese frosting if you’re leaning into the traditional red velvet experience.
Chocolate Beetroot Cake: Your Questions Answered
I wholeheartedly recommend cooking the beetroots first – it makes a monumental difference! I conducted a side-by-side test, comparing a version made with raw grated beetroots to one with pre-cooked, pureed beets. The textural distinction was truly massive and clearly favored the cooked version. The cake made with raw beets was denser, drier, and had a more pronounced, earthy beetroot flavor that sometimes overshadowed the chocolate. Visually, the top of the cake also appeared lumpy due to the discernible pieces of grated beetroot. In stark contrast, the cake made with pureed cooked beets was exceptionally smoother, profoundly fudgier, and boasted a much more intense, harmonious chocolate flavor. Cooking the beetroots ensures they blend seamlessly into the batter, contributing maximum moisture and a silky texture without any grittiness. Don’t skip this step for the best results!
The storage method for your Chocolate Beetroot Cake depends on whether you’ve already applied the luscious dark chocolate ganache. Each scenario requires a slightly different approach to maintain freshness and quality.
- Unglazed Cake: If the cake has not yet been topped with ganache, it can be kept at room temperature for approximately one day. Ensure it’s well-protected in a large, airtight container or tightly wrapped in plastic wrap to prevent it from drying out. For longer storage, transfer the unglazed cake to the fridge, where it will remain fresh for an additional 2 to 3 days.
- Glazed Cake (with Ganache): Once the cake is adorned with the chocolate ganache, it should be stored in the fridge. The ganache, being cream-based, requires refrigeration to stay fresh and firm. It will keep beautifully in the refrigerator for 3 to 4 days in an airtight container.
If you’re serving slices of refrigerated cake, you might find that the cake is a bit firm due to the chilling. To bring back its super moist, fudgy texture, gently re-heat individual slices in the microwave for just a few seconds. Be cautious not to overheat, as you don’t want to melt the ganache completely, just enough to soften the cake’s crumb.
Yes, this delicious beetroot cake freezes wonderfully, making it perfect for meal prep or enjoying a slice whenever a craving strikes! However, it’s crucial that the cake is frozen without the ganache. To freeze your cake effectively, first allow it to cool down completely to room temperature after baking. Once cool, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves its moisture. Place the wrapped cake on a flat tray to freeze solid, then you can remove the tray for more compact storage in your freezer. This cake can be kept in the freezer for up to 2 months without compromising its quality. To thaw, simply remove it from the freezer and leave it at room temperature overnight. Once fully thawed, you can then prepare and add the fresh chocolate ganache to finish it off, ensuring it tastes as good as freshly baked!
Discover More Irresistible Chocolate Recipes:
- Chocolate Loaf Cake with Whipped Ganache
- Easy Chocolate and Orange Brownies
- Fudgy Brownies with Raspberries
- Baked Triple Chocolate Tart
- Easy Flourless Chocolate Cake
- Mini Chocolate Brownie Bites
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Recipe Card
Chocolate Beetroot Cake with Dark Chocolate Ganache
Print Recipe
Ingredients
Chocolate Beetroot Cake
- 250 gr (9oz) Beetroot, about 2 large beetroots
- 200 gr (7oz) Dark Cooking Chocolate, I used 70% Chocolate
- 120 gr (1/2 cup) Unsalted Butter
- 60 ml (1/4 cup) Full Cream Milk
- 3 Eggs
- 50 gr (1/4 cup) Brown Sugar
- 120 gr (3/4 cup) Plain Flour
- 30 gr (1/4 cup) Almond Meal
- 1 1/2 tsp Baking Powder
- 1 pinch Table Salt
Dark Chocolate Ganache
- 120 gr (4oz) Dark Cooking Chocolate, I used 70% Chocolate
- 120 ml (1/2 cup) Heavy / Thickened Cream
Toppings
- 40 gr (1/2 cup) Flaked Almonds, or to taste
Instructions
Chocolate Beetroot Cake
- Preheat your oven on 180’C/350’F.
Cut out the top of your beetroot and peel them. Cut them in half (1) and wrap them in aluminium foil. Cook for 30 to 45 minutes, or until very soft. Remove from the foil and set aside to cool down.
- Thinly chop the Dark Chocolate and cut the Butter into small Cubes. Place both in a heat-proof bowl and melt in the microwave, stopping every 30 seconds to stir (2). Set aside to cool once fully melted.
- Place the cooked beetroots in your food processor with the Milk, and blend until smooth.
- In another large bowl, whisk the Eggs and Brown Sugar. Add the melted Chocolate & Butter and whisk until smooth and shiny.
- Whisk in the blended Beetroot, then lastly add all of the dry ingredients: Plain Flour, Almond Meal, Baking Powder and Salt. Whisk until combined.
- Pour the batter into a 23cm/9inch Springform Pan lined with Baking Paper and greased edges. Bake for 25 to 35 minutes (3) then set aside to cool down completely.
Chocolate Ganache
- Heat up the Cream on the stove until it starts to simmer.
- In the meantine, thinly chop the Dark Chocolate and place it in a heat-proof bowl. Pour the hot cream over it and leave it for about 3 minutes without stirring. Then using a stiff spatula, stir starting at the centre of the bowl and slowly making your way to the edges (4).
- Remove the Cake from the Springform Pan and pour the Ganache over while still warm (your cake needs to be cool though). Use a spatula to spread it over the cake if needed.
Toasted Almonds (optional)
- For additional topping, place the flaked almonds on a flat tray lined with baking paper or a baking mat. Leave under the broiler (set on low/meddium) in your oven for 2 to 3 minutes, or until it turns golden brown (5). Sprinkle over the Chocolate Ganache.
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Notes
- Cutting the beetroot into smaller pieces will speed up the cooking time. Ensure they are fork-tender for the smoothest puree.
- If melting the chocolate and butter in the microwave, it is crucial to use short intervals (30 seconds) and stir well each time to prevent the chocolate from burning or seizing. Alternatively, using a double boiler provides gentler, more controlled heat.
- For that signature fudgy texture, the cake should still be slightly moist in the middle when tested. A skewer inserted into the center should come out with a few small, moist crumbs attached, but no liquid batter. Overbaking will result in a drier cake.
- Should you find any stubborn chunks of un-melted chocolate after pouring the hot cream for the ganache, it likely means the chocolate didn’t have enough time to melt or wasn’t finely chopped enough. Simply pop the bowl into the microwave for a very short burst (5-10 seconds), then let it sit again for a minute before stirring. This allows residual heat to finish the melting process evenly.
- When toasting flaked almonds under the broiler, vigilance is key! They can go from perfectly golden to burnt in a matter of seconds. Stay near the oven and check frequently until they reach your desired level of toastiness.
Nutrition (per serving)