The chocolate and beetroot cake is a surprising dessert, super chocolaty with an incredibly soft and moist texture. A classic chocolate cake enriched with a special ingredient: red beetroot, a root with an intense color that we normally use in the kitchen for savory dishes like side dishes, gnocchi, focaccia, or fresh pasta.
Just like with pumpkin and carrots, beetroot also lends itself perfectly to dessert preparation. In this cake, its earthy flavor is not perceived: what dominates is the deep taste of chocolate. The beetroot works “behind the scenes,” giving a moist, soft texture and a slight reddish hue to the dough.
To make it even more scenic and delicious, this cake is decorated with a mascarpone and cream topping naturally colored with ube powder (or beetroot powder). The ube gives a delicate purple color, perfect for an elegant and festive dessert.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients to prepare Chocolate and Beetroot Cake
- 1.75 cups all-purpose flour
- 10.5 oz red beetroots, cooked, boiled
- 3 eggs
- 0.75 cups sugar
- 0.5 cups whole milk
- 0.5 cups chocolate chips
- 0.5 cups unsweetened cocoa powder
- 0.5 cups butter
- 1 packet baking powder
- 1 pinch salt
- 8.8 oz mascarpone
- 0.5 cups heavy cream
- 0.25 cups powdered sugar
- 1 tsp ube powder (or beetroot powder)
- colored sprinkles
Tools to prepare Chocolate and Beetroot Cake
- Blender
- Bowls
- Electric Whisks
- Spatula
- Sieve
- Springform Pan
How to prepare Chocolate and Beetroot Cake
Cut the beetroots into cubes and blend them until you obtain a smooth and homogeneous puree.
In a bowl, crack the eggs, add the sugar, and beat with the whisks until you obtain a light and frothy mixture.
Add the beetroot puree and the melted butter, mixing well.
Sift the flour, cocoa, and baking powder. Add the dry ingredients in two batches alternating with the milk.
Add the pinch of salt and the chocolate chips. Mix gently.
Pour the batter into a greased and floured 8-inch springform pan.
Bake in a preheated static oven at 356°F (180°C) for 45–50 minutes. Perform the toothpick test.
Remove from the oven and let cool completely.
Whip mascarpone, cream, and powdered sugar until you obtain a smooth and stable cream.
Add the ube powder (or beetroot) until the desired color is achieved.
Spread the cream on the cold cake and finish with colored sprinkles.
Storage
In the fridge: up to 3 days in an airtight container
Without cream: up to 4 days under a cake dome
Tips
Blend the beetroot very well: the texture of the cake depends on this.
Use warm butter, not hot, to avoid cooking the eggs.
If you want an even more intense flavor, replace some of the chips with chopped dark chocolate.
Variants
Lactose-free: lactose-free milk and cream + margarine or oil instead of butter.
Glazed version: replace the cream with dark chocolate ganache.
Naked cake version: serve it without topping, just with powdered sugar.
FAQ (Frequently Asked Questions)
Does the cake taste like beetroot?
No, the chocolate flavor is predominant.
Can I use raw beetroot?
Better not: it needs to be cooked to achieve the right texture.
