Chocolate and Beet Cake
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- Total Time
- 1hr 10mins
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- Serves
- 8
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- Calories
- 539
A delicate, soft chocolate cake with an all-natural deep dark color. Delicious!
recipe updated 21 Feb. 2022
Ingredients
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- Fresh beet
- 250 g
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- Dark chocolate
- 200 g
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- Salted butter
- 200 g
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- Hot coffee
- 4 ½ tablespoons
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- All purpose flour
- 135 g
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- Cocoa powder
- 3 tablespoons
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- Baking powder
- 7 g
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- Egg yolk
- 5
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- Egg white
- 5
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- Granulated sugar
- 190 g
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- Freeze-dried raspberries
- as needed
Tools
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Stand mixer
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Spatula
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Oven
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Whisk
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Stove
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Water
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Stick blender
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Medium glass bowl
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Saucepan
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Medium bowl
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Springform pan - 10 x 2.5"
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Large mixing bowl
Step preview
- Pre-heat oven - 180°C
- Prepare a clean springform pan
- Add fresh beet to a clean saucepan
- Fill with water
- Boil until soft - 15 min, medium heat
- Drain
- Blend with stick blender until smooth - medium speed
- Add dark chocolate, salted butter and hot coffee to a clean medium glass bowl
- Melt until smooth while stirring occasionally - low heat
- Add all purpose flour, cocoa powder and baking powder to a clean medium bowl
- Whisk until combined then set aside
- Transfer purée to chocolate mixture
- Mix egg yolk into the chocolate mixture
- Add egg white and granulated sugar to a clean large mixing bowl
- Whisk until stiff peaks form
- Fold chocolate mixture into batter carefully
- Fold dry ingredients into batter and mix until just combined
- Pour batter into springform pan
- Bake until skewer tests clean - 40 min, 180°C
- Let cool on round wire rack
- Dust with freeze-dried raspberries