Sweet Beetroot Cake
Category: Desserts
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 190g |
| All-purpose flour (00) | 260g |
| Pre-cooked beetroot | 400g |
| Dark chocolate | 130g |
| Corn oil | 230g |
| Eggs | 3 |
| Baking powder | 16g |
| Vanilla bean | 1 |
Instructions
1. Prepare the Beetroot Puree:
Start by peeling the pre-cooked beetroots. Once peeled, place them in a blender or immersion blender jar. Add a drizzle of oil (approximately 30g, which is part of the total oil quantity needed for the recipe). Blend the mixture until smooth and creamy. Set this beetroot puree aside while you focus on the other ingredients.
2. Melt the Chocolate:
Next, chop the dark chocolate into small chunks. Melt it over a double boiler (bagnomaria) until it is completely smooth. Once melted, remove it from the heat and allow it to cool to room temperature.
3. Prepare the Cake Batter:
In the bowl of a stand mixer (or with an electric hand mixer), add the sugar and eggs. Make sure the eggs are at room temperature for better incorporation. Add the seeds from the vanilla bean and mix them into the sugar and eggs. Continue mixing until the mixture becomes smooth and slightly pale.
4. Incorporate the Beetroot Puree and Chocolate:
Gradually add the cooled beetroot puree to the sugar and egg mixture, stirring gently to combine. Then, pour the melted dark chocolate into the batter and stir gently with a spatula until fully incorporated.
5. Add the Dry Ingredients:
Sift the all-purpose flour and baking powder together to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring slowly to avoid overmixing. You should have a smooth, slightly thick batter.
6. Bake the Cake:
Prepare a 24cm round cake pan by greasing it and lining the base with parchment paper. Pour the batter into the prepared pan. Preheat your oven to 170°C (static setting) or 150°C (fan setting). Bake the cake for approximately 65 minutes (or 55 minutes in a fan oven). The cake is done when a toothpick inserted into the center comes out clean.
7. Cooling and Serving:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. If desired, you can dust the top of the cooled cake with powdered sugar before serving to add a delicate touch.
Enjoy your Sweet Beetroot Cake, a moist and rich dessert that balances the natural sweetness of beetroot with the depth of dark chocolate. Perfect for a special occasion or simply as a treat with tea or coffee!
