Beetroot & Chocolate Cake
Valentine’s Day is coming soon and chocolate has to be on the menu…but, maybe this year we can have some chocolate and not feel so guilty about it. There are lots of chocolate cake recipes out there that include healthy ‘secret ingredients’ like avocados or chick peas, but this recipe, adapted from Green Kitchen Stories, for beetroot chocolate cake is the first one I’ve come across with the dense texture of a really decadent chocolate treat.
If you are still in post-holiday detox mode, a cake with beetroot in it may make you feel a little less guilty about indulging your chocolate cravings. The reason why beets are so wonderful when you are trying to cleanse your body, is because beets are loaded with insoluble fiber that acts like a broom, sweeping the colon free of debris and toxins that are often deposited along the intestinal walls. Maybe not the most romantic thing to think about on Valentine’s Day, but then again, healthy eating is always a good thing for you and your loved ones.
Beetroot is also a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. They are also high in immune-boosting vitamin C and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).
And one final bonus to solidify our ‘love affair’ with this beetroot chocolate cake… beetroot contains trytophan, which relaxes the mind and creates a sense of well-being similar to chocolate so the combination of beetroot and chocolate in this recipe should keep you both happy and healthy!
Happy Valentine’s Day!!
150ml extra virgin olive oil
120ml maple syrup or clear honey
80g dark chocolate (75% cocoa solids), broken into pieces
250g raw red beetroot (3-4 medium sized ones), grated
200g spelt flour
2 tsp baking powder
6 tbsp cocoa powder
pinch of sea salt
1 tbsp desiccated coconut
butter or oil for greasing the cake tin
chocolate glaze/sauce (optional):
450g dark chocolate, chopped into small pieces
450l single cream
Preheat the oven to 180c.
Warm the oil, maple syrup/honey, chocolate in a medium sized saucepan on a very low heat. Remove from heat once the chocolate has melted.
Add shredded beetroot to the saucepan and stir to combine.
Beat the eggs in a small bowl and add to the saucepan with the beetroot mixture.
In a separate bowl, sift the flour, baking powder, cocoa powder and salt together and then add to the saucepan with the beetroot mixture.
Grease a 20cm bundt pan or cake tin with butter or oil. Sprinkle the sides with shredded coconut to prevent the cake from sticking.
Pour the batter into the pan and bake for 25-30 minutes until a skewer comes out clean when testing.
Leave to cool for 15 minutes in the tin before carefully removing the cake.
If serving with chocolate sauce/glaze….heat the single cream in a saucepan on low heat until warmed through. Take pan off the heat and add chocolate. Whisk until all chocolate is melted, then, either pour over the cake or serve warm on the side.