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. 

Tau Yu Bak ~ Braised Pork Belly in Soy Sauce ( 豆油肉 )

  'Tau you bak' in Hokkien or 'Braised Pork Belly in Soy Sauce' in Cantonese is a very homey dish.  The main sauces are light and dark soy sauce with the addition of some spices like cinnamon, pepper and star anise and in this recipe I also added some oyster sauce, which is optional.  The addition of hard boiled eggs infused with the intense gravy makes this a very delicious and tasty dish.  Pair it with some sambal belacan to make it more appetising and appealing. Tau Yu Bak  ~   Braised Pork Belly in Soy Sauce ( 豆油肉 ) Ingredients 700 gm pork belly cut into 1.1/2 inch 1 Tbsp oyster sauce 1 Tbsp light soy sauce 1.1/2 Tbsp dark soy sauce 8 cloves garlic 1 cinnamon stick 2 star anise some pepper rock sugar to taste Hard boiled eggs Method Marinate the pork belly with oyster and light soy sauce for a few hours or preferably overnight. Saute the garlic with cinnamon stick and star anise with some oil in a wok. Toss in the marinated pork.  Stir-fry, add in the some hot water

Sunflower Oatmeal Cookies ~ 向日葵麦片曲奇饼

  These cookies are crunchy on the outside and a bit soft and chewy on the inside.  They are healthy cookies with sunflower seeds and whole grains giving a unique and delicious flavour.  I used instant oats in this recipe and they tend to soften the cookies somewhat but if you prefer them to be more crunchy when you consume the next day, just pop them into the oven toaster for a minute or two. You may like to add this onto your CNY to-do list of cookies. Sunflower Oatmeal Cookies    ~   向日葵麦片曲奇饼   Ingredients 60 gm butter 80 gm brown sugar 20 gm caster sugar 120 gm plain flour 1 egg 1 tsp vanilla 1/4 tsp cinnamon 1/2 tsp bicarbonate of soda 1/4 tsp salt 100 gm raw sunflower seeds 80 gm oats (instant or rolled oats) I used instant oats Method With a hand mixer beat butter with brown and caster sugar till well combined.  Add in egg and vanilla. Sift in the flour, bicarbonate of soda, cinnamon and salt.  Mix well. Fold in the sunflower seeds followed by the oats.  Mix till well combined.