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Dark Chocolate Beetroot Cake: Amazing Fudgy Treat

Dark Chocolate Beetroot Cake
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A rich and moist chocolate cake with a hidden secret: beetroot! This cake is surprisingly fudgy and delicious, with the beetroot adding moisture and a hint of earthiness that complements the dark chocolate beautifully. It’s a unique twist on a classic chocolate cake that you’ll love.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (85g) finely grated cooked beetroot (about 1 medium beet)
  • 1/2 cup (85g) dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Gently fold in the grated cooked beetroot and dark chocolate chips.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure your cooked beetroot is finely grated for best results.
  • You can use any type of buttermilk; homemade is fine too.
  • Dark chocolate chips add an extra layer of chocolatey goodness.
  • This cake is delicious on its own or with your favorite frosting.

Nutrition

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