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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.