Beetroot Chocolate Cake
In my last post about my 10 favorite recipes on the blog, I've been on red beet. Previously hated vegetable enemy, she slowly turned into an absolute darling. And after she convinced me in juice and hearty dishes, here she makes her debut in a cake. I present: Beetroot chocolate cake !
Anyone who turns away now, that is calmed down: in the cake baked beetroot you do not taste as vegetables out. It only provides a wonderfully deep brown, slightly reddish color and an incredibly juicy cake. But as a real highlight, one can describe the topping: it is a cream cheese pour, which is topped with candied beetroot. You heard right: candied! For this purpose, thin slices of beetroot in a sugar-water mixture are gently cooked until they are either soft or crispy. The perfect complement to sour-fresh frosting and earthy chocolate beetroot chocolate cake.
I discovered the recipe in an English magazine. The original recipe can be found here: Beetroot and chocolate tray bake. As always, I have understood the original but only as inspiration and modified according to my ideas. From the butter topping, I made a cream cheese frosting, because that does not taste quite as powerful and brings a fresh-sour note to the otherwise very earthy cake. In addition, it melts so deliciously on the cake.
And even if you find the idea or combination strange, give the cake a chance! The candied beetroot tastes just crisp and sweet, but also looks incredibly good. Just like the syrup, which is produced during cooking and is later poured over the cake. So delicious! And if you're too much into beetroot for getting started with cakes and vegetables - I also have a recipe for carrot cake and Carrot Cake Cupcakes with Cream Cheese Frosting on the blog! Have fun trying it out!
Beetroot Chocolate Cake
- 150 g of dark dark chocolate (at least 70% cocoa content)
- 200 g soft butter
- 150 g brown sugar
- 2 large beetroot (fresh)
- 3 eggs (size L)
- 75 g Sour cream
- 250 g of flour
- 50 g of cocoa powder
- 2 teaspoons of tartar baking powder
- 150 g of sugar
- 150-200 g powdered sugar
Preheat the oven to 175 ° C top and bottom heat. Lay out a square baking tin with 23-24 cm side length thoroughly with baking paper.Make sure that the water does not boil. Stir well, stir in the brown sugar, then allow to cool slightly.
Mix flour, cocoa powder and baking powder well in a separate large bowl. Add the liquid mixture and stir in briefly but thoroughly.
Pour the batter into the prepared mold and smooth it out. Bake in the preheated oven on the middle rack for about 25 minutes. The cake should be, but may be a bit soft like a brownie inside. Allow to cool completely on a wire rack.
In the meantime prepare the candied beetroot. Peel the second beetroot (do not forget the gloves!) And slice it into thin slices. It works best on a mandolin or grater.
Put the normal sugar in a saucepan with 100 ml of water and bring to the boil. Stir until the sugar has dissolved, then adjust the oven so that the liquid simmers only slightly. Put the beetroot slices into the pot one at a time and simmer for about 10-15 minutes. They become lighter and, depending on the thickness, either soft or crisp. Using a pair of tweezers or forceps, gently lift out of the liquid, drain slightly over the pot and allow to cool side by side on a non-stick baking paper and allow to dry. Remove the syrup.
Sprinkle the cooled cake evenly with the frosting, cover with the candied beetroot and add drizzle with some of the syrup.
The weight of Beetroot is not here decisive and it does not depend on the gram. As always, high quality ingredients should be used. Well packaged, the cake lingers in the fridge for a few days, but the candied beetroot becomes a bit "sloppy". If you want to prepare the cake and serve it later, you should either let the beet completely dry and then hang up or prepare freshly on the day of serving.
More recipes with beetroot in the blog:
Salad with baked beetroot, goat cheese, oranges and hearty granola
Spinach and chickpea salad with beetroot and hummus dressing