Oh yes, you are in for a treat this time! This cake is simply just amazing, and I really just want all of you to make it straight away to improve your life quality with about 20% within the first bite. Now that’s said, you might wanna know what this fellow is made of. First of all it contains a strange ‘cake-ingredient’; beetroot, and yet such a fantastic suitable one. Beetroot contributes with sweetness, colour, texture and a bunch of vitamins and minerals! Further more there is quite a bit chocolate in it as well, both in the shape of cocoa powder and 70% high quality chocolate, so good!
I always chose chocolate with a high percent of cocoa mass (min 70%) in order to get the most rich and intense flavour. Organic and fair trade chocolate is to be preferred, in order to get the least processed product and the highest bean quality, produced by people under the best possible conditions. Chocolate do contain a lot of healthy antioxidants (flavonoid and phenols), which might (research is still working on giving us more answers) boost your immune system and protect you against cancer and some heart diseases. But more importantly the phenyl ethylamine (one of the antioxidants) can boost the level of endorphins in the brain and thereby enhance our mood and make us feel happy, how wonderful!!
Besides flavor and healthy, whole ingredients texture is really one of the most important things for me when eating a cake. I need a rich, moist and often dense cake to be really satisfied. I love that you can actually feel full after a single piece of cake, which you definitely will after a piece of this. Instead of using regular flour, I chose to grind oats in order to get a more chunky and wholesome flour, which contributes to a dense texture. Coconut oil was selected for the same reason plus it adds a nice flavor as well. Coffee and vanilla are pushing the taste and aroma buttons and are a perfect match to the concentrated chocolate flavor.
All in all it’s just a damn good chocolate cake, which I hope you’ll enjoy just as much as I have done for the past 3 days 🙂 And hopefully you’ll experience the feeling of being high on chocolate!
After baking this cake more than a few time (I really love it) I have found that the sweetness of the cake is very dependent on the sweetness from the beets. Sometimes the cake is not as sweet as I would like it. So I recommend you to add an extra 1/4 cup of sugar if your beets are not too sweet or if you just generally like a cake that is sweeter than e.g. a fruit bread.
Beetroot cake w. chocolate
50 g coconut oil
1/2 cup/100 g sugar – or (3/4 cup or 150 g dependent on your preferences and beets)
100 g dark chocolate (70%), chopped
250-300 g (around 2 cups) raw beetroots, finely grated
1,5 cup/ 150 g rolled oats
2 tsp baking powder
5 tbsp cocoa powder
½ tsp vanilla extract or 1 vanilla bean scraped
2 tsp instant coffee/ or one espresso shot
a pinch salt
1. Preheat oven to 350 F °/175 C °.
2. Peel and grate beetroot finely. Chop chocolate and melt it.
3. In a bowl combine coconut oil, eggs and sugar. Use a mixer to whisk it into a creamy texture and make sure all sugar crystals have been dissolved. In a blender or food processor blend the rolled oats to make a flour.
4. Add melted chocolate while you stir it into the mixture. Add grated beets, cocoa powder, coffee, salt, vanilla and baking powder. Mix well. Add ground oats as the last thing
and now taste the batter to go to food heaven.
5. Grease a bundt pan or another pan/tin, and if you like me have an old pan without any easy slip layer you could add grated coconut or cocoa powder to avoid the batter from sticking to the pan.
6. Bake in oven for approximately 25 minutes.
Serve with a drizzle of cocoa powder and just as it is, or take it up a nudge and serve ice-cream and whipped cream on the side, enjoy.