It’s no secret chocolate rocks this house. My stash of chocolate bars gets depleted at an alarming rate. That said, we are very fussy about our chocolate, it has to be the deep dark variety and not cloyingly sweet. We can demolish a cake in one single day…really! And because today all of us were in a chocolate cake demolition mood, I decided to bake this chocolate beetroot cake….
This is a wonderfully moist and fudgy cake, not overly sweet, which makes it perfect for snacking as opposed to “only dessert”. We like that, don’t we?
I have made a whole-wheat version of this cake a few times before, which also came out delicious. This time I went the gluten-free way using buckwheat flour, currently my favourite and used honey and dates to sweeten it. With fingers crossed, popped it in the oven and the cake rose beautifully, got a crackly top, came out of the tin without a fuss and tasted gloriously rich and decadent. While beets add moisture and a hint of that gorgeous red colour, dates make it subtly sweet and sticky…in a good way! Next time I’ll probably leave out honey and use only dates.
I grated the beetroots thickly, so this cake does have strands of beetroot making an appearance here and there, like in a carrot cake, adding to the texture. If you don’t fancy that, you could thinly grate the beets or maybe cook them first and puree them before adding them to the batter.
This beauty got prettied up a bit with some chocolate glaze, chopped pistachios, hazelnuts and pumpkin seeds. A dusting of cocoa powder completed the look. Though this is absolutely optional… it does make the cake look rather fetching!
THE RECIPE adapted from Green Kitchen Stories
Buckwheat flour – 170 gms
Baking powder – 2 tsp
Salt – 1/4 tsp
Cocoa powder – 25 gms
Coconut oil – 125 ml
Dark chocolate – 50 gms ( I used 70%)
Honey – 100 ml
Dates , pitted and chopped – 50 gms
Eggs – 3
Vanilla extract – 2 tsp
Beetroot, grated – 120 gms
Preheat oven to 180 C. Grease a 7″ round cake pan. Dust it with some cocoa powder. You could use plain flour as well.
In a small bowl, sift the flour, baking powder, salt and cocoa powder together.
Combine coconut oil, honey, chopped dates and dark chocolate in a large saucepan. Warm the mixture over very gentle heat and stir till the chocolate melts. Add the grated beetroot. Mix well.
Let the mixture cool a bit and then beat in the eggs and vanilla.
Stir in the dry ingredients. It will be a thick batter. Pour into the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
Turn out on a cake rack to cool. serve as is or glazed.
Chocolate Glaze ( optional) :
Cocoa powder – 15 gms
Honey – 50 ml
Coconut oil, melted – 10 ml
Mix all three ingredients in a small bowl till thick and glossy. Taste and adjust for sweetness. Pour over the cooled cake. Sprinkle some nuts, seeds and cocoa powder.