BEETROOT & CHOCOLATE CAKE
Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist
Provided by Barney Desmazery
Categories Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
- When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.
Nutrition Facts : Calories 594 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.78 milligram of sodium
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
CHOCOLATE BEET CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
- Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
- For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
- For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
- In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
- Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
- Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
- Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
CHOCOLATE BEETROOT CAKE
The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004
Provided by Janine Smith
Categories Dessert
Time 1h25m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
- Lightly butter a 25cm round or square cake pan.
- Sift cocoa powder, flour and baking powder into a large bowl.
- Stir in sugar and set aside.
- Puree cooked beetroot in food processor.
- Add eggs one at a time, mixing after each addition.
- Add vanilla and oil and wiz until smooth.
- Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
- Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
- If the cake begins to brown, cover lightly with foil, after about 30 minutes.
- It WON'T rise a great deal, and the top might crack.
- Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
- Dust with icing sugar to serve.
- Can be served with fresh whipped cream or creme fraiche or just delicious plain.
Nutrition Facts : Calories 401, Fat 4.9, SaturatedFat 1.9, Cholesterol 93, Sodium 187.9, Carbohydrate 86.2, Fiber 6.5, Sugar 45.9, Protein 10.8
CHOCOLATE BEETROOT CAKE
Make and share this Chocolate Beetroot Cake recipe from Food.com.
Provided by JustEmma
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
- Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
- Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
- Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
- In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
- Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.
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