This moist and intensely flavored Beetroot Cocoa Cake can win hearts at the very first bite. While beetroot can be an acquired taste, it’s not the same case with the cake. The combination of cocoa powder with grated beetroot gives a sweet chocolate taste and because I added oil instead of butter, the texture turned out fluffy and soft. We absolutely loved the cake.
Several years back, I learnt a basic cake batter ratio from my Mom and I have been following that for most of the cake recipes. I baked my first beetroot cake about 5 years back. I followed my Mom’s basic cake recipe and added some beetroot plus cocoa to it. After impatiently waiting for 40 minutes, the cake not only turned out moist but it also had that gorgeous pink shade. The funny thing is that after the day, I tried the same recipe a few times and every single time, it was a flop. Either the pink shade would die or the texture would turn out super dense.
Then, I tried it yet again last month. This time, I added yogurt along with lemon juice and crossed my fingers as it baked in the oven. You can only imagine my excitement when it turned out just the way I was hoping! I am not good at following recipes to the exact steps or measuring everything to that detail. But this time, I was not taking any chances. So, I wrote down every single measurement.
I am more of a no-frosting-cake kind of person. But this time, I felt like going for it because I knew Avyan would love it. It’s a simple mascarpone vanilla frosting topped with some strawberry slices. Frosting or no frosting, I would love for you to try this cake because it’s really that good.
for the cake
- 2 eggs
- 1 cup granulated sugar
- ¾ cup olive oil
- 1 cup all purpose flour
- 3 tablespoons 100% unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 2 cups finely grated red beetroots
- ¼ cup greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup hot water
for the frosting
- ¼ cup mascarpone cheese
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- strawberry slices
- cocoa powder for dusting
- Preheat the oven to 350F. Grease an 8-inch round baking pan with oil and dust with flour. Keep it aside to be used later.
- Take a mixing bowl and crack the eggs into it. Add sugar and give it a whisk until it all combines to a smooth consistency. Add oil and give it another whisk to mix everything.
- Take a separate mixing bowl and whisk all the dry ingredients; the flour, cocoa powder, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients bowl and whisk. Then, add the grated beetroot, yogurt, lemon juice and hot water. Give it another whisk to mix everything together to a smooth batter.
- Pour the batter into the prepared baking pan. Place the pan on the middle rack of the pre-heated oven. Bake it for 35 to 40 minutes. Poke with a toothpick and if it comes out clean, the cake is done. Else, put it back into the oven for a couple of more minutes. Allow the cake to cool for 15 minutes. Then, release the sides with butter knife, invert the cake on a cooling wire and let it cool completely.
- When the cake it completely cooled, prepare the frosting for the cake. Add all the ingredients to a clean dry bowl and whisk until it comes together to form a thick spreadable consistency.
- You could layer the cake and frosting. Or you could just spread it on top. Add some sliced strawberries and dust with cocoa powder.
The flavor of the cake might be different depending on the cocoa powder you are using.