Moist, rich, and irresistibly chocolatey, this beetroot cake is a real little surprise. The beets give it moisture, fullness, and gorgeous color, while its flavor is barely noticeable. Paired with a light pink cream cheese frosting and crunchy pistachios, you have an elegant dessert.
Required:
- 250 g boiled beets
- 200 g of dark chocolate
- 180 g butter
- 180 g brown sugar
- 3 eggs
- 150 g plain flour
- 40 g cocoa
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon vanilla extract
For the cream
- 200 g of cream cheese
- 150 ml whipped cream
- 80 g powdered sugar
- 3 tablespoons beetroot juice or puree
- A few drops of lemon juice
- Vanilla extract to taste
- Pistachios
Preparation: If using fresh beetroot, cook until soft, peel and cool. Then puree it into a smooth puree using a blender or hand mixer. Melt the dark chocolate and butter over low heat or steam. Stir until the mixture is completely smooth, then leave to cool slightly for a few minutes. In a large bowl, beat the eggs and brown sugar for 3-4 minutes, until the mixture is light and slightly foamy. Add the beetroot puree, vanilla and melted chocolate with butter to the mixture. Mix everything well. Separately mix the flour, cocoa, baking powder and salt. Then gently fold them into the cake mixture, without over-mixing. Line a 22-24 cm diameter cake tin with baking paper or lightly grease it. Pour the mixture into the tin and bake in a preheated oven at 175 °C. Bake for about 45-55 minutes. The middle of the cake should remain slightly moist, but not runny. Cool the cake completely before frosting. Whip the heavy cream until soft peaks form. In another bowl, mix together the cream cheese, powdered sugar, vanilla, and a splash of lemon juice. Add 2-3 tablespoons of beetroot juice or puree. Adjust the amount according to your desired shade – using less beetroot will give you a soft pastel pink, while adding more beetroot will give you a more intense pink. Gently fold the whipped cream into the cream cheese until you have a light and smooth mixture. Refrigerate the frosting for 20-30 minutes before frosting. Spread the frosting evenly over the cooled cake and sprinkle with chopped pistachios. Let cool and serve.
