The Earthy-Sweet Secret Ingredient
Adding vegetables to cake might sound unusual, but much like carrots, beetroot is a brilliant addition to baked goods. Its primary role is to provide incredible moisture, resulting in a tender, delicate crumb without needing excess oil or butter. The
natural sugars in beetroot also add a subtle, earthy sweetness that beautifully complements the robust flavour of dark chocolate. When puréed and blended into the batter, its flavour becomes mellow and it helps create a wonderfully fudgy texture that melts in your mouth. Most people will never even guess the secret ingredient is there, but they will certainly ask for a second slice.
Ingredients for the Beetroot Chocolate Cake
This recipe uses common pantry staples to create a rich and flavourful cake. For the best results, use cooked, un-vinegared beetroots. You will need: 200g plain flour; 100g good quality cocoa powder; 1 tbsp baking powder; 250g caster sugar; 3 large eggs; 2 tsp vanilla extract; 200ml sunflower or other neutral oil; 200g cooked beetroot, roughly chopped; and 100g dark chocolate, broken into pieces. A 20cm round cake tin or a 900g loaf tin works well for this recipe.
Baking the Perfect Beetroot Cake
First, preheat your oven to 180°C (170°C fan). Grease and line your chosen cake tin. In a food processor, blitz the cooked beetroot until it's finely chopped or puréed. Add the flour, cocoa powder, baking powder, sugar, eggs, and vanilla extract to the processor and blend until everything is well combined, scraping down the sides as needed. With the processor on a low speed, slowly stream in the oil until the batter is smooth and glossy. Finally, stir in the chopped dark chocolate pieces. Pour the batter into your prepared tin and bake for 50-60 minutes. To check if it's done, insert a skewer into the centre; it should come out clean or with a few moist crumbs attached. Let the cake cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
Crafting the Silky Cashew Cream Glaze
This dairy-free glaze gets its incredible creaminess from raw cashews. The key is to soak them first to ensure they blend into a perfectly smooth texture. For the glaze, you’ll need: 1.5 cups of raw cashews; 1/4 cup of maple syrup or honey; 3 tablespoons of almond milk (or water); 1 tablespoon of melted coconut oil; 1 teaspoon of vanilla extract; and 1 tablespoon of fresh lemon juice for a slight tang. To prepare, soak the cashews in boiling water for at least an hour, or overnight in cold water. Drain and rinse the cashews well. Place them in a high-speed blender with all the other glaze ingredients. Blend on high until the mixture is completely smooth and silky. This may take a few minutes, so be patient and scrape down the sides of the blender periodically. The glaze will thicken as it chills.
Assembly and Finishing Touches
Before you can finish your masterpiece, ensure the beetroot chocolate cake is completely cool. Applying glaze to a warm cake will cause it to melt and run off the sides. Once cooled, place the cake on a serving plate. Pour the cashew cream glaze over the top, using a spatula to gently guide it down the sides for an elegant drip effect. If your glaze is too thin, you can chill it in the refrigerator for 30 minutes to an hour to help it firm up before using it. For an extra touch of flair, you can garnish the cake with chocolate shavings, fresh berries, or a sprinkle of chopped nuts. The finished cake is best stored in an airtight container in the fridge, but be sure to bring it to room temperature before serving to enjoy its full flavour and soft texture.
