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Chocolate beet cake with raspberries and whipped cream
A moist chocolate cake made with cooked beets, dark chocolate, butter, and cocoa, baked and topped with whipped cream and raspberries. Serves 12.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 35 min
- Total time
- 1 hr 5 min
- Temperature
- 180 °C (350 °F)
- Servings
- 12 servings
- Difficulty
- Medium
This chocolate beet cake is moist like cheesecake: blend the cooked beets while still warm with dark chocolate and butter, which melt into the beets. Stir the mixture into eggs beaten with sugar, then add flour and cocoa. The beets give the cake a rich color and moist texture, while the flavor is chocolatey. Top with whipped cream and raspberries.
Ingredients
Batter
Topping
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Instructions
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Beet mixture
Cut the cooked beets into pieces while still warm and place in a blender. Add the chocolate broken into pieces, the butter, and the vanilla extract. Blend until smooth—the chocolate and butter will melt in the warm beets. Let cool.
Batter
Beat the eggs with the sugar, vanilla sugar, and a pinch of salt until foamy. Stir in the cooled beet mixture, then add the flour mixed with the cocoa powder and baking powder.
Bake
Pour the batter into a greased 25 cm round cake pan and bake in an oven preheated to 180°C (350°F) for 30–35 minutes. Let the cake cool completely.
Decorate
Whip the cream with the whipped cream stabilizer until stiff peaks form. Spread over the cake and decorate with raspberries.
Recipe by: Ivka Vargová
Tip: Do not keep baking the cake until the center is completely dry—it should still be moist after cooling. You can cook the beets a day ahead; just warm them before blending.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 387 kcal
- Protein
- 5.5 g
- Carbohydrates
- 44 g
- of which sugars
- 30 g
- Fat
- 22 g
- of which saturates
- 13 g
- Fiber
- 4.6 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Cviklovo-čokoládová torta s malinami a šľahačkou
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