ad

Search this blog

Chocolate Beetroot Spiced Cake

A single layer beetroot chocolate cake that is spiced with allspice and topped with cream cheese frosting. No electric mixer required! Just two bowls and a whisk! 
Chocolate Beetroot Spiced Cake

Update 2020: Orginal recipe was not recreate-friendly so after 3 years, I made the cake and have updated both the content and recipe to reflect the changes. Originally, I had used caraway seeds but this time I used allspice so updated the title as "spiced" cake as you can use either of them or go wild with your choices. This time too we both would have finished the cake but thankfully I offered the water delivery man some cake which he happily agreed to have! 

Beet Caraway Spiced Chocolate Cake

Muslim Food Blogger Challenge of this month was to cook any recipe from our scrapbook. The scrapbook that has has been holding all our cooking dreams in the form of prints, cut-outs, handwritten, scribbled, tin wrappers with a recipe, carton panels, etc. I chose to make this Beet Chocolate cake that I had recorded in my "recipe diary" where I have handwritten recipes for the last five years.

A couple of years ago, I was a Somewhat OK Cook and zero in baking skills, so much that I dreaded halving, deviating from a cake recipe. I first attempted to make Martha Stewart's Chocolate Beet Cake for F's birthday two years ago and used the microwave with no idea how long to cook. I ended up with an unappetizing and inedible cake with an uncooked centre and dried-up sides. 😥I was trying too hard to be that wife who bakes a cake for hubby dear with beets (which I was told is a rich aphrodisiac  😉) - while my intentions were pure, the results were dangerously awkward. 

Now that I am at a better place with my skills, I baked this Chocolate Beetroot Cake on stove-top for my 33rd birthday. I took the liberty to make quite a few improvements to this recipe and it was a  mind-blowing winner. Even though I planned to give away half of it to the neighbour, but because the following day was a weekend, we ate them all.

Chocolate Beetroot Spiced Cake

Flavour-wise you don't taste beetroot in the cake but because it is sweet, it works really well in cakes just like carrots. For this cake, we boil and puree the beets to maximize the flavour and moisture content. I wanted to add spice flavour so googled on what goes well with beetroot and decided to use allspice. You can use any spice that goes well with beet or chocolate to make this a spiced cake. Some of the spices that go well with beet and chocolate are nutmeg, allspice, cinnamon, etc. I moved out of the common choices and tried caraway the first time I made and recently tried allspice and it is even better! For the frosting, I chose to make cream cheese frosting that will let the spice flavour shine through. 

Chocolate Beetroot Spiced Cake

Ingredients for Chocolate Beetroot Spiced Cake

  • beetroot: we need around 1/4 cup beet puree. I have included in the recipe how to make the puree. 
  • all-purpose flour 
  • sugar
  • cocoa powder 
  • baking soda
  • baking powder
  • allspice: you may use any other spice like cinnamon, nutmeg or  cardamom
  • salt
  • egg
  • cooking oil 
  • vanilla essence
  • buttermilk aka laban or diluted whisked yoghurt
  • hot water

How to make chocolate beetroot cake?

I adapted my best chocolate cake recipe to make this beetroot chocolate cake recipe. You don't have to take out any electric mixer to make this. Preheat the oven to 170 on fan mode with the rack in centre. Add all the dry items in a large bowl. Whisk well to mix and break any large lumps of cocoa powder. I didn't take the extra step to sieve the powders because the hot water that we will add in the end will help in dissolving the lumps if any. In another bowl, whisk the wet items well until no traces of egg strands. The hot water is added after you start to whisk the wet to dry. Initially, you will feel that the batter is too thick or not enough liquid but as you add the hot water, it will all come together and easy to pour. Pour the batter into the lined cake pan and bake for 25 to 30 minutes or until the toothpick comes out clean. I highly recommend making the cream cheese frosting recipe for this cake as it is my favourite topping for a beetroot chocolate spiced cake. 

Chocolate Beetroot Spiced Cake

Why do cakes crack when baking?

I am not an expert baker but have had my share of experience with cake cracking and learnt the reason and how to avoid it. If you notice your cake is forming cracks on the top, that means your oven is too hot or the cake was placed too high in the oven. The crack is caused because the crust is formed much earlier due to the hot oven while the cake continues to rise. This does not alter the taste, but if it happens in the first 15 minutes, then reduce the temperature or move the cake to lower rack and continue to bake. At least you will save it from having more cracks which you can always hide with toppings, frosting or icing! 😉

How long does chocolate beetroot cake last? 

Before know how long you can store the cake, it is important you know how to store the cake. The unfrosted cake in the fridge will last for 3-4 days if stored properly. Which means, as soon as the cake cools completely, and you don't intend to frost them immediately, then it is better if you cling wrap it completely and refrigerate it in a bag. If the cake is left open for too long especially when you leave it to cool, it will lose moisture and become too dry. You may fix this by drizzling some sugar syrup just before frosting. The cake with cream cheese frosting can be refrigerated for 1-2 days at most. You may freeze the frosted cake for up to 3 months but ensure it is wrapped properly and stored in airtight boxes or bags. 

Chocolate Beetroot Spiced Cake

Chocolate Beetroot Spiced Cake Recipe

Ingredients measured using the fluff, scoop and sweep method
makes one 8inch round cake

INGREDIENTS

For the Beet Puree:
1 small beetroot
water to boil

Dry items: 
1 cup all-purpose flour 
3/4 cup sugar
1/4 cup cocoa powder 
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon allspice or cinnamon or caraway powder
a pinch of salt

Wet items:
1 large egg, room temperature
2 tablespoon cooking oil 
1/2 teaspoon vanilla essence
1/4 cup buttermilk aka laban or whisked yoghurt
1/4 cup beet puree

1/4 cup hot water (add after mixing dry and wet)

Cream Cheese Frosting:
50gms cream cheese cubes (3 cubes), room temperature
14gms butter (1 tbsp), softened 
approx 2/3 cup confectioner sugar or icing sugar 
1/4 teaspoon vanilla essence

METHOD

Prepare the beet puree:
  1. Trim the roots and wash the beetroot off any dirt
  2. Add to a pot of water and let it boil until you can pass a knife through it easily
  3. Remove the beetroot and discard the water
  4. Peel the skin with a peeler and grate it using the tiny hole side (you will need 1/4 cup puree)
Prepare the batter and bake the cake:
  1. Preheat the oven to 170℃ 
  2. Line an 8" round cake pan with baking paper 
  3. Whisk the dry items in a large bowl 
  4. Whisk the wet items in another medium bowl 
  5. Add the wet mixture into the dry and whisk while gradually adding the hot water 
  6. Whisk until everything is incorporated well
  7. Pour the batter into the lined cake pan and tap the pan to level the batter 
  8. Bake for 25 to 30 minutes or until the toothpick comes out clean.
Prepare the Cream Cheese Frosting
  1. Use a hand whisk to whisk together the butter, cream cheese and vanilla essence
  2. Add the powdered sugar and continue to whisk until everything is incorporated without any visible lumps
  3. Cover with cling wrap and refrigerate for at least an hour before using
Frost the cake
  1. Use a bread knife to level the cake top (I removed the dome shape and used it to make cake pops that I placed back on top of the frosted cake)
  2. If you have any sugar syrup in hand, then drizzle over the cake. This is optional but will help keep the cake moist for longer if you plan to store it.
  3. Spread the frosting evenly over the cake
  4. Serve and refrigerate any leftover frosted cake covered completely to prevent it from drying out
  5. Serve as dessert or snack with chai or coffee
Chocolate Beetroot Spiced Cake

TRIED THIS RECIPE? 

I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!

Check out what my other fellow bloggers shared for this challenge - An InLinkz Link-up

Comments

Subscribe

ad