Beetroot & Chocolate Cake

Beetroot chocolate cake from veggie box

Beetroots bring some colour to winter! Always a treat to have in our organic veggie boxes. They go well in a roast or shredded in a salad and they are also very well suited as a baked good.

Like in this delicious beetroot & chocolate cake.

 
This recipe has reduced sugar and is made with gluten free, self raising, flour. Feel free to use normal flour and add another half a cup of sugar if you want to make it a bit sweeter. We used duck eggs, because of their large yolks, they are great to bake with.  Duck eggs have a yolk-white ratio of 50-50, where chook eggs are 35-65.

This recipe is made in a slow cooker (we love the slow cooker.), it takes about 90 minutes on the high setting to be ready. Simply line the slow cooker with baking paper and afterwards, let the brownie cool off completely before removing from the slow cooker. You can also just use a 20x30cm baking tray and bake the beetroot brownie in the oven for 30 minutes on 180°C.

Let us know what you think of this recipe or share your favourite beetroot recipe!


Recipe beetroot & chocolate cake


Ingredients for 16 slices

3 duck eggs

5 small orangic beetroots

1 tspn vanilla essence

1 cup gluten free (or regular) self raising flour

½ cup caster sugar

200g dark chocolate (min. 72% cocoa)

10-15 frozen raspberries or blackberries

25g cocoa powder

100g butter

1 tspn salt

Method

  1. Top and tail the beetroots, then peel them. Roughly chop them and cook them for about 15 minutes in boiling water.
  2. Whilst the beetroot is cooking, line the slow cooker or a traybake with baking paper and (if you’re using the oven) preheat to 180°C.
  3. Roughly chop the chocolate and butter, then put into a food processor, add vanilla. Once the beetroot is soft enough, get rid of the water and let it steam out for a second. Add the beetroot to the food processor and whizz until the four ingredients are smoothly blended. The hot beetroot will melt the butter and chocolate.
    TIP: if you’re using a blender, make sure to take the little cap in the middle off. Heat and blenders don’t go well together, there needs to be a way for the steam to get out.
  4. Mix sugar and ducks eggs with an electric whisk in a bowl for about 2 minutes.
  5. Keep ¼ cup of the beetroot mix seperately and carefully add the rest to the egg mix. Sift flour and cocoa powder in, add salt and fold all the ingredients together, trying to keep it as light and fluffy as possible.
  6. When it looks like a beautifully smooth batter, move to baking tray or lined slow cooker. Now you get to be creative! Add the raspberries or blackberries evenly across the batter and use a wooden skewer to draw patterns with the ¼ cup left over chocolate & beetroot mix.
  7. Bake for 30 minutes in the oven or 90 minutes in the slow cooker. If you use the slow cooker, let the brownie cool of a fair bit, then move onto a tray and place under the grill for 4-5 minutes until a bit brown on top.

Tip: serve with vanilla ice cream, red berries or some icing sugar on top.

Beetroot chocolate cake before
Beetroot chocolate cake after

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