Chocolate and beetroot? 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.
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!
Credit: Slightly adapted from Bake to the roots
Super Chocolaty Bundt Cake with Beetroot
- 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
For the chocolate bundt cake, grease a bundt cake pan with 22cm in diameter and flour it. Preheat oven to 180 degrees Celsius.
In a large bowl, puree beetroot, add the oil, molasses and vanilla extract and mix. Add eggs, one at a time. Add all other ingredients and mix until combined, don’t overmix.
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. Let cool for ten minutes before taking out of the form.
Meanwhile prepare chocolate glaze. Melt chocolate and butter on low heat and pour over cake.
For the caramel sauce put sugar and water into a frying pan and stir on medium low until mixture becomes golden. Take off heat, add heavy cream and stir for 30 seconds. Put pan back on the stove and add butter, stir until melted. Let cool at room temperature. Shortly before serving drizzle with caramel sauce.
You can also bake this cake in a 26cm springform or 30cm bread pan form.
Interested in other chocolate recipes with no beetroot? Try my “Everything Chocolate” category
all chocolate recipes