Super Moist and Chocolaty Bundt Cake with Beetroot

Super schokoladiger Gugelhupf

I think I have mentioned before that I am a big chocolate fan. One of the reason I have quite a few chocolate recipes on this blog. Just to give you some great ones

I had read before that beetroot is supposed to make a chocolate cake great. I haven’t tried that yet, but thought I would give it a shot. I mean, it does sound weird, I give you that, but if it really is as moist and delicious as people have claimed, I wanted to give it a go. So I finally got around to making a very chocolaty bundt cake and this time I wanted to see whether beetroot really could work its magic on it.

Super schokoladiger Gugelhupf

So I did a little research and then decided to go with the recipe posted by Marc from the blog Bake to the roots. As always I changed the recipe a bit to my liking. For example, I added molasses as I love the caramel flavor of it. Also, I made a chocolate glaze and decided to make another layer of caramel, because, why not? And when I finally tried my first piece, I have to say, yes, beetroot really makes it super moist and delish. I hate dry cakes, especially if they are made as a bundt cake. So this was perfect for me. So may I introduce you to a super moist and chocolaty bundt cake with a hint of caramel and some chocolate glaze!

Super schokoladiger Gugelhupf

Credit: Slightly adapted from Bake to the roots

Super Chocolaty Bundt Cake with Beetroot

Print Recipe
Serves: One Bundt Cake with 22cm in diameter Cooking Time: 20min preparation + 75min baking

Ingredients

  • Chocolate Cake
  • 300 grams pre-cooked beetroot (I needed three)
  • 250 grams of canola oil
  • 50 grams of molasses (alternatively 50 grams regular sugar)
  • 1 teaspoon vanilla extract, see here how to make your own
  • 5 eggs, size L
  • 280 grams all-purpose flour
  • 3 teaspoons baking powder
  • 100 grams unsweetened cocoa
  • 200 grams of regular sugar
  • A pinch of salt

  • Chocolate Glaze
  • 100 grams of semi-sweet chocolate
  • 50 grams of butter

  • Caramel Sauce (optional)
  • 160 grams of icing sugar
  • 2 tablespoons of water
  • 80 grams of butter
  • 200 millilitres of heavy cream

Instructions

1

For the chocolate bundt cake, grease a bundt cake pan with 22cm in diameter and flour it. Preheat oven to 180 degrees Celsius.

2

In a large bowl, puree beetroot, add the oil, molasses and vanilla extract and mix.

3

Add eggs, one at a time.

4

Add all other ingredients and mix until combined, don’t overmix.

5

Pour into prepared pan and bake for one hour. Inserted toothpick should come out clean. If cake still needs baking, cover with aluminum foil. Mine needed one hour and 15min.

6

Let cool for ten minutes before taking out of the form.

7

Meanwhile prepare chocolate glaze. Melt chocolate and butter on low heat and pour over cake.

8

For the caramel sauce put sugar and water into a frying pan and stir on medium low until mixture becomes golden.

9

Take off heat, add heavy cream and stir for 30 seconds.

10

But pan back on the stove and add butter, stir until melted. Let cool at room temperature.

11

Shortly before serving drizzle with caramel sauce.

Notes

You can also bake this cake in a 26cm springform or 30cm bread pan form.

Super schokoladiger Gugelhupf

PS: I am organizing a blogger advent calendar, every day a new recipe is posted. Feel free to check it out!

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2 Comments

  • Reply
    Eva von evchenkocht
    Monday December 11th, 2017 at 05:45 PM

    Hallo liebe Jenny,
    oh wie schön! Ein süßes Rezept mit roter Bete! Damit hätte ich gar nicht gerechnet, find ich aber ne richtig super Idee! Vor allem, weil er auch noch so unverschämt saftig aussieht! Da vergesse ich glatt den Plätzchenteller neben mir!
    Dankeschön auch fürs Mitmachen beim Event!
    Liebe Grüße,
    Eva

    • Reply
      Jenny
      Monday December 11th, 2017 at 05:55 PM

      Ha, ich bin immer lieber bei Schokolade dabei und muss sagen, dass Plätzchen bei diesem Kuchen nicht mithalten können 😋

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