Chocolate Beetroot Cake

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A great way to get veggies into your dessert!
12 servings
For the Cake:
1-1/2 cups beet puree, peeled and cooked
3 whole eggs
1 cup Mazola® Canola, Corn OR Vegetable Oil
1 cup light brown sugar
1-1/3 cup all-purpose flour
1-1/4 teaspoon Fleischmann's® Gluten-Free Baking Powder
1/2 cup cocoa powder
2/3 cup dark chocolate chips
For the Ganache:
2/3 cup dark chocolate chips
1/2 cup whipping cream
1 tablespoon white sugar
Preheat oven to 350°F. Line the base of a 9-inch, deep cake pan with parchment paper.

Drain and dry the beetroot, chop roughly and place in a food processor. Blend until smooth, add the eggs, oil and sugar, blend again until smooth.

Add the remaining cake ingredients and blend until well mixed.

Spread the mixture in the cake pan and bake for 45 to 50 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes then turn the cake out and allow to cool completely.

For the Ganache:

In a medium size pot over low heat add the cream and sugar, heat until it about to boil. Remove from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow to cool until it is thick enough to pour over the cake. Pour over cake  evenly and allow to harden.

Slice and serve.
Total Time
Bake Time 45 t0 50 minutes
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