Skip to main content

# 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.
                 



Labels:

Comments

  1. Angie's RecipesSeptember 16, 2013 at 2:00 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 16, 2013 at 10:01 PM

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

      Delete
  2. ~ Nee ~September 16, 2013 at 4:47 AM

    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. Sokehah cheahSeptember 16, 2013 at 10:01 PM

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

      Delete
  3. AmeliaSeptember 16, 2013 at 9:59 AM

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

    Have a nice week ahead.

    ReplyDelete
  4. ~~louise~~September 16, 2013 at 10:50 AM

    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. Veronica September 16, 2013 at 12:48 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 16, 2013 at 10:04 PM

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

      Delete
  6. Yummy BakesSeptember 16, 2013 at 12:57 PM

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

    ReplyDelete
  7. PHSeptember 16, 2013 at 4:47 PM

    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. Sokehah cheahSeptember 16, 2013 at 10:06 PM

      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. Medeja- CranberryJamSeptember 17, 2013 at 8:50 AM

    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. Sokehah cheahSeptember 17, 2013 at 4:15 PM

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

      Delete
  9. Baking DiarySeptember 17, 2013 at 10:08 AM

    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. Sokehah cheahSeptember 17, 2013 at 4:16 PM

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

      Delete
  10. kitchen flavoursSeptember 17, 2013 at 9:04 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 18, 2013 at 5:31 PM

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

      Delete
  11. ann lowSeptember 18, 2013 at 8:53 AM

    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. Sokehah cheahSeptember 18, 2013 at 5:30 PM

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

      Delete
  12. ZoeSeptember 18, 2013 at 10:33 AM

    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. Sokehah cheahSeptember 18, 2013 at 5:29 PM

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

      Delete
  13. Barbara BakesSeptember 20, 2013 at 7:34 PM

    What a pretty cake. Love how moist it is.

    ReplyDelete
  14. Joanne T FergusonSeptember 28, 2013 at 2:46 PM

    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. mui muiOctober 1, 2013 at 8:14 AM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more