Chocolate Beetroot Cake for Clandestine Cake Club!

This is the first cake I have made in over a month! For real.

I don’t know what’s wrong with me? I still have lists of things I’d like to try to make and bake. I just don’t know where I used to find the time!

I have wanted to try a chocolate and beetroot cake or brownies for a long while now. 

Then the theme for this month’s Clandestine Cake Club was “Healthy Start” I thought why not give it a go.

I had several recipes to choose from in various books, but I thought I would try Marian Keyes version in Saved by Cakes as it used already cooked beetroot. 

Which I have no idea what the difference is, I have never tried either raw or cooked beetroot cake before.

Just because a cake has vegetables in it doesn't make it healthy so I lowered the amount of sugar as well.

The cake was very chocolatey and I didn't notice any strong beetroot flavor. It was crumby, but not dry. Again I don’t know if that is normal?

Chocolate Beetroot Cake:

250g cooked beetroot
100g dark chocolate
125g unsalted butter
125g dark muscovado sugar
100g light muscovado sugar
3 large eggs, lightly beaten
225g self-rising flour
30g cocoa powder

Preheat the oven to 180C/350F/gas4 prepare a 23cm circle or square cake tin.
Grate the beetroot and leave to the side. Melt the chocolate carefully in the microwave in 10sec bursts, stirring until completely melted. Leave to the side and beat the butter and sugars together until light and fluffy. Slowly add the eggs, until completely incorporated. Sift in the flour and cocoa together and add to the butter mixture. Fold in the grated beetroot and melted chocolate.

Pour into the prepared tin, it is thick so get a spatula and scrape the sides. Spread the batter as evenly as possible. Bake for 35-45 minutes until a skewer comes out clean when inserted in the middle. Cool in the tin until you can touch it, remove the cake and cool completely.

to finish:

100g golden icing sugar
2-3 tbsp milk
Red food coloring paste
Sprinkles

Gently whisk the icing sugar and milk together. Add 2 tbsp and if it’s too thick add the third, but be wary you don’t want it too runny. Add a toothpick point of red food coloring paste and mix well. If you want it darker add a little bit more. Then pour over the cooled cake and sprinkle with whatever sprinkles you want!

Enjoy! Here are the rest of the cakes: 


Louise our group organizer made an Apple Spice Cake that was full of apples and reminded me of an apple pie.

Clare made a Pecan and Butternut Squash Cake that had no sugar in it. It was very sweet and soft I couldn't believe it didn't have any sugar!

Joanna made a Low Sugar Carrot & Pecan Cake. I love a good carrot cake and once again the lower amount of sugar was unnoticeable.

Jen, fellow blogger at Blue Kitchen Bakes, made a delicious Courgette & Chamomile loaf cake! The tea flavor was definitely noticeable, but not overwhelming.

Charlotte made us a Banana & Strawberry Tea Loaf that was a bit different, but in a good way!

It was an unusually quiet night. It’s a limited space group so usually there are at least half of us “regulars” and always a few new people. I always have a good night when I go and I always look forward to the next meet up! Especially this month as it has gotten me back into baking again. Something I desperately needed after the last month I had!

notes: Clandestine Cake Club; recipe adapted from Saved by Cake by Marian Keyes; make sure your cooked beetroot is in natural juices; melting chocolate in a microwave can be the tricky as it will easily seize up if over heated so stick to 10 sec bursts or use your preferred method; have a read of Jen’s blog here

1 comment:

  1. Sounds odd! I have always wanted to try black bean recipes too

    ReplyDelete

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