Dark Chocolate Beetroot Cake (Printable Version)

A moist, rich chocolate snack infused with earthy beetroot and deep cocoa flavors.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup vegetable oil, such as sunflower or canola
09 - 1 teaspoon pure vanilla extract

→ Vegetables

10 - 1 1/2 cups cooked beetroot, finely grated or puréed (about 2 medium beets)

→ Chocolate

11 - 3 oz dark chocolate (70% cocoa), melted and cooled

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, whisk granulated sugar and eggs until light and slightly thickened, approximately 2 minutes.
04 - Add vegetable oil and vanilla extract to the sugar and egg mixture and mix until homogeneous.
05 - Fold in the grated or puréed beetroot and melted dark chocolate until fully integrated.
06 - Gently fold the dry mixture into the wet ingredients until just combined; avoid overmixing.
07 - Pour the batter into the prepared pan and smooth the surface evenly.
08 - Bake the batter for 30 to 35 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
09 - Allow the cake to cool completely in the pan before cutting into 12 squares.

# Expert Advice:

01 -
  • It tastes like a decadent chocolate dessert but secretly packs in whole beetroots and their nutrients.
  • The texture stays moist for days, which means you can make it ahead without worry.
  • It looks stunning when sliced—those deep burgundy swirls through dark chocolate never fail to impress.
02 -
  • Don't overmix once you add the dry ingredients; that's the quickest way to end up with a tough, rubbery cake instead of something tender.
  • The beetroot must be cooked and drained well, not pickled; pickled beets will throw off both the flavor and the moisture balance.
03 -
  • Melt your chocolate and let it cool before adding it to the batter; warm chocolate can slightly cook the eggs, and you lose that silky texture.
  • If you can't find cooked beetroot, roast fresh beets yourself at 400°F for about 45 minutes, then grate or puree them while still warm for the best flavor and texture.

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