Ingredients
Decadent Chocolate Beetroot Cake
- 200 g beetroot, peeled and roughly chopped
- 200 g dark chocolate, broken into pieces
- 120 g Butter, roughly chopped
- 200 g self-raising flour
- 100 g raw sugar
- 1 teaspoon baking powder
- 3 eggs
- 1 teaspoon vanilla
- 20 g cocoa powder
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease and line a 18cm springform cake tin and set aside.
Place beetroot into mixing bowl and chop 5 sec/speed 6-7. Set aside. Clean and dry mixing bowl.
Place chocolate into mixing bowl and grate 10 sec/speed 8. Set aside.
Place butter into mixing bowl and melt 2 min/70˚C/speed 2.
Add reserved beetroot and chocolate, flour, sugar, baking powder, eggs, vanilla and cocoa powder and combine 20 sec/speed 5, or until well combined. Set aside into prepared cake tin.
Preheat oven to 180˚C. Place 1L water into mixing bowl. Place prepared cake tin into Varoma dish and place Varoma dish into position. Steam 30 min/Varoma/speed 2.
Transfer cake to oven and bake for 15 minutes oruntil an inserted skewer comes out clean.
Allow cake to cool for five minutes in the tin before transferring to a wire rack to cool completely.
Decadent Chocolate Beetroot Cake
Tip
Serve warm or cold with crème fraiche or ice-cream.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Wow-o-WOW!!!
If you are looking for a yummy cake to fool the family and get a little extra veg into them well this is the cake for you. Light, moist and not too sweet would be the best way to describe it. I cooked it as per instructions in the veroma and finished the in the oven it fitted it in the rose gold loaf tin and had extra batter to spare but if you have the small rose gold round spring form tin this would have been a better fit and would have enabled me to use all my batter. All in all an amazing recipe that I will cook again.
OMG this cake is so so nice! Will def make again. Maybe cut sugar back to half. Sweet enough with chocolate and icing sugar on top. Needed to bake an extra 12 mins in oven.
Yum so moist
Fabulous
I halved the recipe, used 3/4 amount of sugar and baked it in a loaf tin. Still turned out perfectly! A recipe to keep! Kids ate it without a suspicion of beetroot in it.
Wow, perfection! I used self raising flour, 75g of raw sugar and cacao instead of coco; Which gave it a nice earthy flavour. The steaming method made it into a beautiful and moist cake, my mini me loved! I Will definitely create this again. Thanks for the recipe
Loved it! I'm also a fan of sneaky veg recipes. Very moist and filling, yum.
Made this on a friends recommendation and absolutely loved it!! Wonderfully moist and cooked to perfection! Used the 20cm rose gold pan springform pan which fitted perfectly in the varoma. Timing in the oven was just right. First time steaming a cake, have done cheesecakes and puddings before but not cake. Will definately be making this again! I topped it with chocolate ganache and blueberries
The batter of this beetroot cake had me worried, but steaming then baking made it rise beautifully. After 15extra minutes in oven skewer was still dirty, but cake a little dry to eat. Next time will just do 10 extra.
Yummy! Loved by the family!
thanks!
First time making a chocolates beetroot cake and this did not disappoint. I only added 85g raw sugar & ~300g beetroot and worked out lovely. My tin didn't fit completely in the varoma so took a bit longer in the oven, but came out nice & moist with a slight crunch on the outside. I didn't ice it & my kids didn't complain
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