Decadent beetroot and chocolate cake

Decadent beetroot and chocolate cake

By
From
The Green Kitchen
Serves
10
Photographer
Johanna Frenkel

I have been baking chocolate cakes since I was a teenager. In fact, for a few years I solemnly baked chocolate cakes two or three times a week, so I see myself as pretty experienced in this area. Although this cake is far less sweetened than my teenage chocolate cakes, it has so much more flavour. Don’t be intimidated by the beetroots. They don’t taste strange at all; instead they actually add a depth to the chocolate.

Ingredients

Quantity Ingredient
150ml extra virgin olive oil
120ml maple syrup or honey
50g dark chocolate, broken into pieces, (75% cocoa solids)
250g raw beetroot, grated
3 eggs
200g light spelt flour
2 teaspoons baking powder
5 tablespoons cacao powder
pinch sea salt
1 tablespoon desiccated coconut

Method

  1. Preheat the oven to 180°C.
  2. Warm the oil in a saucepan on a very low heat. Add the maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroot and stir to combine. Beat the eggs in a small bowl and add them to the saucepan.
  3. In a separate bowl, sift the flour, baking powder, cacao powder and salt together and stir into the beet mixture.
  4. Grease a 20 cm bundt pan or a cake tin with a little oil. Sprinkle the sides of the pan with shredded coconut, to prevent the batter from sticking. Pour in the cake batter and bake for 25–30 minutes, or until slightly dark and cracked on top and still a little sticky inside.
  5. Leave to cool for 15 minutes before carefully removing the cake from the tin. It tastes amazing while warm, but can be cooled and kept in the fridge for 2–3 days.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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