Let’s face it, most of us love chocolate, and a lovely slice of chocolate cake is music to our ears. But what if we added some some veg to make an easy Beetroot Chocolate cake?
Beetroot Chocolate Cake with Layers?
You see the problem is I can’t just make a regular cake, I have to add bits in, puts twists on it, etc…😉
So my version has layers AND chilli! But in case you’re getting anxious, don’t! I’ll explain it all below!
Ok first, let’s talk about the beetroot. It’s common knowledge that beetroot is good for you. But why? What exactly is it good for? Well apparently it has a myriad of benefits:
- may help fight cancer due to the betacyanin (the purple colour is due to this plant pigment)
- may improve digestion due to high antioxidants
- may lower blood pressure, as it is rich in nitrates.
But don’t take my word for it, check out this article by netdoctor.co.uk which has much more information.
Ok where were we with the cake?
Ah yes, so the extras I used – chilli powder and layers.
The chilli powder does not make the cake spicy hot! It merely adds a richness to the chocolate flavour so it elevates it I think. Talking of flavours, the beetroot’s flavour doesn’t really come through in this cake either. It’s the sweetness of the beet which contributes to the cake flavour in a different way. Plus it changes the colour slightly too.
I also decided to make this a layer cake – I’m not sure why but it really does add to the beauty of it. The layers look so pretty when you cut into it plus there’s more icing (a major plus for the kids) and more to go round too! If you just want the one layer or even two, just halve the batter or make it two thirds – it will work just as well!
On the topic of the kids, not sure about you, but my kids are pretty fussy when it comes to vegetables. If they had known there was even a spoonful of beetroot in this cake, they’d have left it well alone. Sooooo… I just didn’t mention it – at all!! And guess what? They had no idea and what’s more, they LOVED it!
Note to self – if only I could do this with all their food! 😉
And yes, I did eventually tell them, but only after they’d polished it all off – I couldn’t risk them leaving half of it for me to wade through. Not that I’d have minded, but my jeans only just fit me now…! 😆
I have to say this easy beetroot chocolate cake really is just that – pretty easy!
However, if I was to give any tips, here’s what I’d say:
- All fridge ingredients should be left at room temperature before starting so that everything is incorporated into the cake batter easily.
- You can make the cake layers in advance and freeze if you like. They will keep in the freezer for up to 3 months as long as you wrap them in clingfilm with a double or triple layer before putting in a sandwich bag or tupperware box. The same goes for the buttercream.
- When I make my cake, I like to crumb coat it and let it chill in the fridge before continuing with the rest of the buttercream frosting. The crumb coat just makes sure that when you do get around to the frosting, you don’t end up with bits of cake in your buttercream! This is really annoying and the texture is less than ideal. This is just something I have been doing recently – it’s still fine the other way too though!
Right, let’s get cracking with the recipe. Oh and if you love this cake but like the idea of other cake recipes too, why not check out my Blueberry Lime cake with walnuts and Thyme or my Triple Chocolate Spiced Banana Bread!
In the meantime, to the recipe! Let me know what you think!
Easy Beetroot Chocolate Cake
- 260 g plain flour sifted
- 15 g baking powder
- 110 g cocoa sifted
- 320 g caster sugar
- 1 tsp mild chilli powder
- 3 large eggs or 4 small eggs
- 225 g roasted beetroot, chopped
- 200 ml vegetable oil
- 50 ml milk
For the buttercream frosting
- 500 g butter, softened
- 750 g icing sugar sifted
- 120 g cocoa sifted
- 100 ml milk you may need more or less to achieve the desired consistency
- 2 tsp vanilla essence
- Preheat the oven to 180°C/170°C for fan ovens. Grease 3 8 inch (20cm) cake pans and line with baking parchment.
- Add the flour, cocoa, baking powder and sugar to a large bowl.
- Add the roasted beetroot, oil and eggs to a blender/thermomix/nutribullet and blitz until smooth
- Add the wet ingredients to the dry ones and mix together carefully until just blended.
- Transfer to the cake pans/moulds ensuring that an equal amount of cake batter goes into each one. Measure on scales if needed.
- Bake for 20-25 minutes, or until a clean skewer comes out clean after inserting into middle of the cake. Leave to cool.
- Meanwhile make the buttercream frosting. Add the soft butter to a large bowl and beat until light and fluffy. Add the vanilla essence. Gradually add the icing sugar/cocoa to the bowl, and keep mixing with an electric whisk. If it gets too hard to blend, add a little milk to the bowl. If the mix ends up too thin, add more icing sugar.
- Once you have removed the cake layers from the moulds, chill in the fridge to firm up. Then arrange the layers on a cake plate, covering each layer with frosting before adding a new layer. Once all three layers are arranged, generously cover the entire cake with the remaining buttercream.
This post contains Amazon Affiliate Links – please click here for full disclosure