Chocolate and beetroot cake

Votes: 4

Time: 1 hour 15 minutes

Your loved ones will never guess that this rich chocolate cake isn't so chocolatey and is loaded with beets. There's not a hint of the vegetable, nor any beet flavor or aroma. Instead, the layers are incredibly moist, moist, and sweet, and their calorie count is significantly lower than other chocolate sponge cakes. To better disguise the grated beets in the cake, use alkalized cocoa. It will give the layers a rich, dark color and a more in-depth chocolate flavor. Spread chocolate icing over the layers and cover the entire cake. Serve the finished cake and garner rave reviews!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 cups premium flour
1 and 3/4 cups sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon of salt
3/4 cup room temperature butter, cut into pieces
2 large eggs at room temperature
1 tsp vanilla extract
2 large boiled beets, finely grated
1 and 1/4 cups hot water

Glaze

0.5 cup plus 2 tablespoons (30 g) butter
1 cup of sugar
3/4 cup cocoa powder, sifted
3/4 cup heavy cream
1 tsp vanilla extract
0.5 tsp salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, beet, eggs, cream, vanilla extract, cocoa

Cooking the dish according to the recipe:

Bake the crust. Preheat the oven to 175°C. Grease two 20cm cake pans. Line the bottoms with parchment paper and dust the sides with flour, shaking out any excess.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, sift together the flour, sugar, cocoa, baking powder, and salt. Add the butter and mix on low speed until the mixture is dry and fluffy.

Add the eggs and vanilla, mix well, and fold in the beets. While mixing on low speed, add the hot water, then increase the mixer speed to medium-high and knead the dough for 2–3 minutes, until thick and fluffy. Pour it into the prepared pans, level them, and tap the pans on the counter to release any large air bubbles.
Bake the cakes for 35 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 30 minutes, then turn them out onto a wire rack and let cool completely.
Prepare the glaze.

In a medium saucepan, melt the butter and whisk in the sugar and cocoa. Continue stirring, heating the mixture over medium-high heat until it begins to simmer. Stir in the cream. Continue stirring until the mixture returns to a gentle simmer. Stir for another minute and remove the saucepan from the heat. Add the vanilla and salt.
Cool the glaze to room temperature and refrigerate for about 1 hour, stirring occasionally. The glaze will set and be easy to spread on the cake.
Assemble the cake.

Remove the parchment paper from the cake layers and place one cake layer on a serving platter. Spread an even layer of frosting over it and top with the second cake layer. Spread the frosting over the entire top and sides of the cake, spreading it into a smooth layer. Refrigerate the cake to set, but remove it an hour before serving. The cake can be stored in the refrigerator for 4 days..