Beetroot Chocolate Cake
This chocolate beetroot cake is a deliciously rich and moist treat, combining the earthy sweetness of beets with the deep flavor of chocolate. A healthier twist on your classic chocolate cake that’s sure to wow your taste buds!
Ingredients
- ½ Cup Vegetable oil
- 1¼ Cup Boiled beets
- 2 tablespoon Cocoa
- 2 Cups Whole wheat flour
- ¼ Cup Almond Flour
- ½ Cup Sugar
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking sSda
- 2 Eggs
- 1 teaspoon Vanilla
- 3 tablespoon Milk (plus more if needed)
For the cream:
- ½ Cup Yogurt
- 1 Cup Cream
- 1 tablespoon Cocoa
- ¼ Cup Sugar
- Christmas Sprinkles (optional)
Instructions
- Make a puree from the boiled beets and measure it into a cup.
- Combine all the dry ingredients in a bowl.
- Add eggs and liquid ingredients to the dry mixture.
- Mix everything together until just combined.
- Divide the batter into two small 8-9 inch molds and bake at 350°F for 35 minutes, then let cool completely.
- Add yogurt, sugar, and cocoa in a bowl.
- Whip the cream with yogurt, sugar, and cocoa powder until fluffy.
- Assemble the cake by layering the cream between the cake layers. Frost the cream over the top of the cake and finish with Christmas sprinkles.
Notes
Blend Beets Smoothly: Puree the boiled beets thoroughly to avoid chunks and ensure a consistent batter.
Measure the Flour Correctly: Spoon the flour into the measuring cup and level it off to avoid over-packing, which can make the cake dense.
Taste the Frosting: Adjust the cocoa and sugar in the cream frosting to match your preferred level of sweetness and chocolate intensity.
Let it Cool Completely: Ensure the cake is fully cooled before frosting to prevent the cream from melting.
Nutrition
Calories: 476kcalCarbohydrates: 49gProtein: 9gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 76mgSodium: 243mgPotassium: 249mgFiber: 4gSugar: 25gVitamin A: 517IUVitamin C: 1mgCalcium: 117mgIron: 2mg
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