The other day when I was hunting down for something in the refrigerator, I saw a bag full of beetroots. They were not four or five, seriously it was one bag full of them. I asked mom who eats beetroot at home that you have stocked them up like crazy. She was like its in season and also good for health so even I gave a thought and made up my mind to do a recipe with beetroots next. As you all know, I cannot think much of savory so it had to be a dessert.
I had always been fascinated by the name, “Rich Beetroot Chocolate Cake” and each time I used to see that pin on my pinterest profile I fell in love with it. That makes me ask are you still following me on pinterest? Do follow me to see the beautiful recipes I pin there. So where were we, “the rich beetroot chocolate cake?” Doesn’t the name sound interesting to you? May be not but to me it does! haha!
Beetroot is no one’s favorite. I hope I’m not wrong but when you can use it in so many other ways to serve your family,friends or fussy kids, it may become one just like the rich beetroot chocolate cake became mine. Anyway, I could have made the recipe healthier by making it gluten free but I did not because I wanted a fluffy sponge and not a denser cake this time. Good news is that its a eggless cake this time with the goodness of fresh yoghurt in it and is anyday healthier than your regular chocolate cake. If you want to make it even more healthier, just replace the refined all purpose flour with whole wheat flour. I have not tried it yet but I do bake with whole wheat a lot and the cakes are denser in that case.
To make the cake moist I replaced butter with vegetable oil, any neutral flavoured oil can be used. Using oil in a cake does work, the moist texture just makes it extra rich and soft. You can add a teaspoon of butter if you miss the flavour but I avoid doing that. The rich cocoa and the essence of vanilla does not make me miss butter in the cake.
This is a veggie cake, necessarily not to be made with beetroots, can be replaced with carrot, pumpkin or zucchini. All you have to do is make a puree of the vegetable and then use it. For now, grab the recipe from below and get baking!
- Vegetable oil - ½ cup + 1 tbsp (100ml)
- Pureed/finely grated beetroot - little more than 1 cup (175gm)
- Sugar - ¾ cup (175gm)
- All purpose flour - 1⅔ cup (200gm)
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Cocoa powder - ½ cup (50gm)
- Fresh yoghurt/curd - 200 ml
- Vanilla essence - 2 tsp
- For Chocolate ganache topping:
- Chopped dark/milk chocolate - 85 gms
- Whipping cream/fresh cream - ¼ cup
- Butter - ½ tsp
- Chocolate shavings - to garnish
- Preheat oven at 160 degree celsius.
- Line a 8 inch round cake pan with parchment paper and grease with oil.
- In a mixing bowl add in vegetable oil, beetroot, sugar, yoghurt, vanilla essence and beat using a electric hand blender until well incorporated.
- Now sift in the dry ingredients, flour, baking powder, baking soda, cocoa powder and continue beating until you see anymore lumps. You will get a slightly thick batter, not very thick.
- Pour batter into the lined and greased cake pan. Tap the pan to let the air bubbles escape.
- Bake the cake for 50 minutes at 160 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
- Once the cake is done, let it cool down for few minutes in the pan and then transfer to a wire rack to let it cool down fully.
- Meanwhile prepare the ganache, In a saucepan pour in cream and add the butter.
- On a low flame, bring it to a boil.
- Add in the chopped chocolate bits in the cream, give a stir and let it sit for 2 to 3 minutes.
- After 3 minutes, stir the mixture until all the chocolate melts and you get a shiny chocolate ganache.
- Now pour the ganache on the top of the cooled cake and spread evenly all round with an offset spatula. Let some drip off at the edge, looks beautiful.
- To finish, garnish with chocolate shavings from top.
- Chill the cake until gancahe sets, slice, serve and devour.