| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 6g | 58g |
| sugars | fibre | protein | salt |
| 45g | 4g | 6g | 0.5g |
Ever since I discovered the deliciously surprising combination of beets and chocolate in this Beetroot Chocolate Cake, my dessert repertoire has never been the same. Growing up in Atlanta with Nigerian parents, I’ve always appreciated how different cultures can meld together to create something new and extraordinary. This cake epitomizes that fusion—bringing together the earthy sweetness of beets and the rich depth of chocolate into one beautifully moist and flavorful cake.
Flavorful and Nutritious
One of the reasons I adore this Beetroot Chocolate Cake is its surprising health benefits. Beets are loaded with essential vitamins and minerals—particularly folate, manganese, and potassium. When puréed and blended into the cake, they bring a moist texture that allows you to use less oil and refined sugar. This makes for a slightly healthier dessert without sacrificing indulgence. And let’s be real, who doesn’t need more veggies in their life, even if it’s in cake form?
Perfect for Any Occasion
This cake is versatile enough to serve at any gathering, be it a casual family dinner or an elegant soirée. Its deep, chocolatey flavor with just a hint of earthiness from the beets can surprise even the most skeptical eaters. I’ve found it works well alongside other Afro-Southern fusion dishes like our Jollof Rice with Southern-Style Fried Chicken. Trust me, this combination is an adventurous yet comforting spread that has always left my guests asking for seconds.
If you’re skeptical about the beetroot addition, I’d encourage you to try it at least once. This cake can be a gateway to exploring more vegetable-based desserts, similar to carrot cake or zucchini bread. If you enjoy those, you will likely fall in love with this delightful Beetroot Chocolate Cake. It’s also a fantastic way to get more creative in the kitchen while sneaking in a bit more nutrition.
You might also enjoy pairing this cake with a refreshing mint iced tea or a warm spiced chai latte for a comforting end to any meal. Or, if you’re in the mood for something fruity, it could be delightful with a mango sorbet on the side. The combinations are endless, making this recipe not just a one-time experiment but a lasting addition to your dessert rotation.
This Beetroot Chocolate Cake has quickly become a stable selection in my household, a testament to how melding distinct culinary traditions can create something downright magical. Whether you are looking to impress guests or just want a comforting treat for yourself, this cake will deliver on both flavor and fun.
What You’ll Need
- 2 large beets (about 8 oz each), cooked and pureed
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup semi-sweet chocolate chips
Method
Step One
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step Two
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined and slightly fluffy.
Step Three
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Then, mix in the vanilla extract and the beetroot puree until smooth.
Step Four
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Step Five
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Step Six
Fold in the semi-sweet chocolate chips gently with a spatula until evenly distributed throughout the batter.
Step Seven
Pour the batter into the prepared cake pan, spreading it out evenly.
Step Eight
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Nine
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
