Super Moist Beetroot Chocolate Cake

I am going to be a bridesmaid in June and it has been requested by the bride and groom that I make the cake. Now this is not be the usual fancy fruit cake, no, they have requested that the cake represents their interests and the fun they have together; so it is to be of funky décor and healthy unusual sponges. They like the idea of using different vegetable sponges so my first practice is this beetroot chocolate sponge, it uses no dairy and the amazing bright colour of the icing is died from the beetroot juice, how cool is that!? This is not how it will be decorated for the big day but I thought this was fun and colourful and would probably be a great way of getting your kids to eat a healthier alternative cake.

If anyone has any other unusual vegetable or fruit based cake recipes then please share them as I want to make this the most epic cake possible!

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–       180ml corn oil, plus more for the tin

–       190g self-raising flour

–       60g cocoa powder

–       1 tsp bicarbonate of soda

–       250g golden caster sugar

–       250g beetroot, cooked

–       3 eggs

–       1 tsp vanilla extract

–       300g Icing sugar sifted

–       25g White chocolate

–       25g Dark chocolate

Pre-heat oven to 170ºC.

Lightly oil a 23cm round cake tin and line the base with baking parchment.

In a large bowl, sift together the flour, cocoa and bicarbonate of soda and then stir in the sugar. In a food processor, purée the beetroot and then scrape it into a sieve set over a bowl to drain out any over the juices. Set these aside to save for the icing.

Tip the beetroot into a bowl and whisk in one egg at a time, along with the vanilla essence and then slowly pour in the oil while continuing to whisk.

Whisk until it is well combined

Make a well in the centre of the dry ingredients and pour the beetroot mixture into it.

With a wooden spoon, gently fold the mixture together until well combined.

Pour into the tin and bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.

Remove the cake from the oven, leave it for 5–10 minutes in the tin and then turn it out on to a wire rack until completely cold.

Meanwhile make the icing by mixing together the icing sugar and beetroot juice until well smooth. Pour this over the cake which still on the rack and allow to drip over the sides (may be worth putting some paper or foil underneath to save the work top getting covered in icing)

Melt the chocolate in turn over in a bowl over simmering water until melted and then drizzle over the cake to decorate. Allow to set before serving

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25 comments

  1. jonathanochart said on December 30, 2012 Reply

    I never would have thought about using beetroot in a cake, but it looks super appetizing. I hope the wedding (and your cake) goes well (: Thanks for sharing!

    – Jonathan I http://styleoverstress.wordpress.com

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  2. Our Growing Paynes said on December 30, 2012 Reply

    I don’t know about unusual but my mum makes a chocolate cake with courgettes. This looks interesting as well. We’ll be growing beets this year so this would be good to try.

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  3. Anonymous said on December 30, 2012 Reply

    That is pretty cool 🙂

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  4. gottagetbaked said on December 30, 2012 Reply

    I’ve never made cake using vegetables (except for the usual carrot cake) but I totally want to start. I like how it adds a healthier dimension and always makes cake so moist. This looks incredible! Your friends are in good hands with you making their cake!

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  5. juliabarrett said on December 30, 2012 Reply

    Interesting. I can see how beets would keep a cake moist and add an intangible something. One of my high school boyfriend’s mothers made tomato soup chocolate cake. It was surprisingly good.

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  6. rollinwithcarro said on December 30, 2012 Reply

    it looks so good!!

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  7. Kim @ Tranquil Dreams said on December 30, 2012 Reply

    I have nominated you for the Blog of the Year 2012. You can check it out here: http://klling.wordpress.com/2012/12/30/blog-of-the-year-2012-2nd-star/

    Happy New Year!
    Kim

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  8. petit4chocolatier said on December 31, 2012 Reply

    This looks really good! You will have to keep us updated on the cake!!

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  9. PotSoup said on December 31, 2012 Reply

    Try a beet root and carrot cake with caramelized orange rinds. Then layer and soak it in rum.. BTW Your cake has managed to achieve the bridesmaid color also I see.
    Happy Baking!

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  10. rantingrose said on December 31, 2012 Reply

    I’ve never heard of anything like this before! Looks tasty and fun!

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  11. nasyitahtanwahling said on January 1, 2013 Reply

    Super glad you came by and liked my first recipe so I have the opportunity to find you! 🙂

    Was just thinking to myself that the hugely popular Red Velvet cake and its cupcake version should just be done with beets to healthify it and here your recipe is! 🙂

    Also love your tagline. Absolutely! Mess is fun! 🙂

    Hoping to see more of and from you in 2013 and do drop by every now and then.

    Cheers!
    Nasyitah
    http://www.coloursofthedomesticgoddess.wordpress.com

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  12. lucyducy said on January 2, 2013 Reply

    My mouth was watering at the instant I glanced at your cake!

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  13. lovinghomemade said on January 3, 2013 Reply

    That looks brilliant! I have been trying very hard recently not to put all my vegetables in cakes so will use this as an excuse to start again! I have a few recipes on my blog if you’re interested. Happy New Year!

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  14. xoruby21 said on January 10, 2013 Reply

    looks delicious! would never have thought of that

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  15. luluintherunningshoes said on January 11, 2013 Reply

    This looks awesome! I’ve heard of chocolate beetroot cake but I’ve never made it before – I might give your recipe a try. My (dietitian) mum makes chocolate cake with kidney beans (as well as chocolate mousse with avocado instead of eggs and dairy – delish) but I think beetroot would be a bit more moist… sounds yum!

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  16. pudbakes said on January 11, 2013 Reply

    I made a beetroot cake years ago, I love how moist it makes a cake when it has a vegetable in it too!

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  17. Marnelli said on January 12, 2013 Reply

    wow..I kinda want to try something with beetroot. Nobody eats it in our house so this is going to be interesting haha

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  18. voiceinwords said on January 17, 2013 Reply

    Hi there! I am running a blog carnival called flavor burst and this recipe has really caught my eye. I really like the idea of not using any food coloring as food coloring has all kinds of possible detrimental effects on the human body. I would really like to include this post in the first edition of the blog carnival! Let me know if that would be ok with you!

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    1. homemadewithmess said on January 17, 2013 Reply

      Hi,

      Yes of corse that would be ok, I would be honored! Please post a link to it as I would love to see it 😀 Thankyou

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      1. voiceinwords said on January 17, 2013

        I will send you a link as soon as I have published the blog carnival! Thanks!

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      2. voiceinwords said on January 17, 2013

        I forgot to add, I would like permission to use your wordpress profile pic and photo of the beetroot cake in the pdf production of the Flavor burst carnival. Let me know if that is ok with you!

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  19. wineonmymind said on January 23, 2013 Reply

    Looks fabulous! Thanks for liking my blog post! Cheers!

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  20. drtracistein said on January 28, 2013 Reply

    Reblogged this on Integrative Health Psychology and commented:
    I love the way beets were incorporated into this recipe!

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