Skip to main content
logo
Food Advertising by

# Bundtamonth : Beet Chocolate Cake


This is a moist fudgy cake but with an unusual combination of chocolate and  raw beetroot.  The combination did complement each other and the cake is tasty, easy to make and it tasted much better the next day.













Recipe for Beet Chocolate Cake

    Ingredients
    • 20 gm Varlhona cocoa powder
    • 230 gm plain flour + 2 tsp baking powder  OR 230 gm Self-Raising flour
    • 120 gm brown sugar
    • 100 gm dark chocolate
    • 125 gm butter
    • 250 gm beetroot, grated
    • 3 eggs
    • 1/4  tsp vanilla
    • pinch of salt
    • Icing sugar for dusting (optional)
    Method
    1. Melt the chocolate either by double boiling or microwave, leave aside.
    2. Sift plain flour, salt, baking powder and cocoa powder.  Set aside.
    3. Beat butter and sugar till light and creamy, add in the eggs one at a time.
    4. Mix in the melted chocolate.
    5. Fold in the sifted cocoa and flour.  Mix well.
    6. Stir in the grated beetroot, mix well.
    7. Pour batter into a greased and flour dusted 23 cm Bundt pan.
    8. Bake in a preheated oven @ 180 deg C for 45 mins.  Test with a skewer till it comes out clean.
    9. Let cake cool in pan before unmoulding and cooling it completely on a wire rack.
    10. Lightly dust with icing sugar before serving.
 Note :  1. Alternatively, mix some icing sugar with the beetroot juice and drizzle onto the cooled cake.
                 



Comments

  1. I too love beet chocolate cake! Yours looks really light and moist in texture, Cheah.

    ReplyDelete
    Replies
    1. Thank you, Angie. I think the grated beetroot helps to keep the cake moist.

      Delete
  2. Hi Sokehah Cheah , love chocolate , love beets , so why not together , cake looks so moist and delicious be right over , thanks for sharing :).

    ReplyDelete
    Replies
    1. You're more than welcome, Nee. This cake does taste good.

      Delete
  3. Hi Cheah, very delicious cake. Love the texture so moist and chocolatey. Great to go with coffee.

    Have a nice week ahead.

    ReplyDelete
  4. Just look at that color, Cheah! Your cake looks gorgeous. Between you and me, (and now the rest of the world:) I would much rather enjoy a Beet Chocolate Cake than, dare I say it, a Red Velvet Cake. That's just me of course:)

    Thanks for sharing, Cheah...

    ReplyDelete
  5. I've never try or bake beer root cake before. Can you taste the beet root? Thanks for sharing.

    ReplyDelete
    Replies
    1. No, you can't distinguish the beet taste, maybe overwhelmed by the chocolate and cocoa.

      Delete
  6. It looks moist from the photos. Havent tried beets in cakes.

    ReplyDelete
  7. Cheah, how strange to have beets in a chocolate cake! But it seems to work and I don't mind sampling a slice :)

    ReplyDelete
    Replies
    1. I was hesitant at first, but you won't know unless you've tried, right? So, I did and it turned out good.

      Delete
  8. Mm..this yummy thing has been (and still is) on my to bake list for ages.. :) looks great, I love that color

    ReplyDelete
    Replies
    1. Perhaps you should take out the recipe from hibernation and give it a try :)

      Delete
  9. No sign of the beet after baking huh! I have tried one similar recipe before and could still taste the beet even though it can't seen!.

    ReplyDelete
    Replies
    1. Maybe I wasn't too conscious of the beet, but I loved it.

      Delete
  10. Lovely cake! I have never tried baking with beets before. The cake looks very moist!

    ReplyDelete
    Replies
    1. I suggest that you give beetroot a try and I believe you won't be disappointed.

      Delete
  11. Morning Cheah, I've never tried to use beet to bake cake. Yours cake looks moist and chocolately, wish I can have a slice for my breakfast now.

    ReplyDelete
    Replies
    1. Sad that you're not my neighbour, Ann, otherwise I can share my bake with you :(

      Delete
  12. Hi Cheah,

    I have seen lots of beautiful cakes made with beetroot and yours look fantastic too! I love to visit the rest of bundt cakes that you are linking too.

    Zoe

    ReplyDelete
    Replies
    1. Yes, Zoe, they are all a wonderful group of bakers out there and they churn out marvellous recipes.

      Delete
  13. What a pretty cake. Love how moist it is.

    ReplyDelete
  14. G'day and very healthy indeed, true!
    Your photo looks very moist and wish I could taste too!
    Cheers! Joanne
    Viewed as part of #BundtaMonth

    ReplyDelete
  15. Hi Cheah,
    I love how your bundt cake looks.
    The beet root give a lovely red hues to the cake. Simply beautiful. I guess this can be make into cupcakes and it will be like red velvet cupcakes with the red coloring :)
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.