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Decadent Chocolate Beetroot Cake


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Ingredients

10 portion(s)

Decadent Chocolate Beetroot Cake

  • 200 g beetroot, peeled and roughly chopped
  • 200 g dark chocolate, broken into pieces
  • 120 g Butter, roughly chopped
  • 200 g self-raising flour
  • 100 g raw sugar
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 teaspoon vanilla
  • 20 g cocoa powder
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Decadent Chocolate Beetroot Cake
  1. Grease and line a 18cm springform cake tin and set aside.

  2. Place beetroot into mixing bowl and chop 5 sec/speed 6-7. Set aside. Clean and dry mixing bowl.

  3. Place chocolate into mixing bowl and grate 10 sec/speed 8. Set aside.

  4. Place butter into mixing bowl and melt 2 min/70˚C/speed 2.

  5. Add reserved beetroot and chocolate, flour, sugar, baking powder, eggs, vanilla and cocoa powder and combine 20 sec/speed 5, or until well combined. Set aside into prepared cake tin.

  6. Preheat oven to 180˚C. Place 1L water into mixing bowl. Place prepared cake tin into Varoma dish and place Varoma dish into position. Steam 30 min/Varoma/speed 2.

  7. Transfer cake to oven and bake for 15 minutes oruntil an inserted skewer comes out clean

  8. Allow cake to cool for five minutes in the tin before transferring to a wire rack to cool completely.


     

10

Accessories you need

11

Tip

Serve warm or cold with crème fraiche or ice-cream.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yummy Loved by the family...

    Submitted by emmz on 7. May 2017 - 17:52.

    Yummy! Loved by the family!
    First time making a chocolates beetroot cake and this did not disappoint. I only added 85g raw sugar & ~300g beetroot and worked out lovely. My tin didn't fit completely in the varoma so took a bit longer in the oven, but came out nice & moist with a slight crunch on the outside. I didn't ice it & my kids didn't complain Wink thanks!

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  • I've made other Beetroot/chocolate cakes and love...

    Submitted by Helen79 on 29. December 2016 - 17:08.

    I've made other Beetroot/chocolate cakes and love them. did this one today - still cooling but I'm thinking the steam time will give me a very moist cake....we shall see

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  • I used a ring tin. It fitted

    Submitted by ChrisHazel on 31. October 2016 - 11:16.

    I used a ring tin. It fitted into the Varoma perfectly. I then cooked it for 10 minutes in the oven.  Delish!

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  • This is my most successful

    Submitted by ChrisHazel on 31. October 2016 - 11:14.

    This is my most successful cake using the Thermomix.  It's rich, moist and chocolatey. Thanks for posting.

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  • Delicious! I made this gluten

    Submitted by Melleah on 17. October 2016 - 21:42.

    Delicious!

    I made this gluten & dairy free & it was so yummy!

    Substituted gluten free flour & nuttelex original for the butter.. Also used gluten free baking powder & Lindt chocolate (100g 70%, 100g 85%) (but the Aldi dark chocolate is equally as good!).

    Used 80g Rapadura sugar as that was what I had & it was perfectly sweet enough.

    I used a 20cm springform tin & it just fit in the Varoma. As it was blocking all the holes I used 4 pieces of alfoil scrunched into balls/blobs to lift tin off the bottom. Worked perfectly. 

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  • Really nice taste great with

    Submitted by traceylang22 on 17. October 2016 - 20:02.

    Really nice taste great with chocolate frosting..

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  • Dont make into muffins! I'm

    Submitted by SarzyBeeAttye on 30. September 2016 - 21:30.

    Dont make into muffins! I'm shattered I wasted a good block of Darrel Lea cooking chocolate, but I didn't follow recipe. I saw in comments that people had made them into muffins and that they had gone straight into oven. I followed ingredients and procedure till cooking. My advice, don't do what I did or you'll end up with dry muffins that stick to muffin pan despite excessive oiling. I only cooked 13 minutes. 

    I might try again and make the actual cake and steam it first

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  • Yum....used only 80g of sugar

    Submitted by Pip Negus on 25. September 2016 - 09:47.

    Yum....used only 80g of sugar and was lovely!!

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  • I just made this and it's

    Submitted by Rita_skeeta on 31. July 2016 - 18:00.

    I just made this and it's delicious!!! I made cupcakes instead and I didn't steam them in the varoma. They turned out great. I did end up with about 280g of beetroot and I cooked them for 20mins then iced them with chocolate icing yum!!!  tmrc_emoticons.) I will definitely make this again (might even add abit more sugar next time.) 

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  • Needed 15 mins longerin the

    Submitted by Kaz1405 on 29. July 2016 - 14:13.

    Needed 15 mins longerin the oven at the end  Also not my favourite Chicolste cake recipe. With decadent in the name I did expect more wow factor. 

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  • Oh and subbed 100g almond

    Submitted by faimus83 on 18. June 2016 - 23:19.

    Oh and subbed 100g almond meal and r 100g gluten free flour.

    Not too sweet

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  • Enjoyed by all at my son's

    Submitted by faimus83 on 18. June 2016 - 23:09.

    Enjoyed by all at my son's 2nd birthday. 

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  • Sorry but wasn't a huge fan

    Submitted by bull_dog72 on 29. November 2015 - 19:25.

    Sorry but wasn't a huge fan of this. The taste was ok however the texture of the cake wasn't right. The cooked cake was very crumby and when sliced, simply fell apart. Several comments from others was the same.

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  • Love this recipe! Very easy

    Submitted by don218 on 2. November 2015 - 00:05.

    Love this recipe! Very easy to follow and tastes delicious. I needed to cook mine in the oven for an extra 10-15 mins, but otherwise no changes. 

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  • I used canned beetroot,

    Submitted by Katesiony on 10. August 2015 - 05:26.

    I used canned beetroot, seemed to work just as well. I also used a simple 20cm round tin in my varoma cos that's all that would fit, not a spingform. After 30min steaming, I did have to bake for 30mins also, but the cake was lovely and moist. Cracked at the top, but I simply turned it over and made the top the bottom. Served with chocolate ganache.

    Cupcakekate

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  • Very nice flavour, texture

    Submitted by Nate's Mum on 8. August 2015 - 15:40.

    Very nice flavour, texture was a bit crumbly. I cooked mine in the oven for around 35 mins and had a baking tray with water to provide a little extra moisture. Love a sneaky vegie recipe! Thank you for posting. tmrc_emoticons.)

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  • Really nice cake.  I had a

    Submitted by amyk11 on 7. August 2015 - 19:46.

    Really nice cake.  I had a 20cm springform tin and squished it in the Varoma and it worked ok. 

    I did have the cake in the oven for maybe 5 -10 mins extra

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  • Today is the second time ive

    Submitted by djbec on 24. July 2015 - 11:22.

    Today is the second time ive made this awesomely decadent cake. Topped with Chocolate ganache and a scoop of homemade banana icecream....yummmm

     

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  • Lovely moist cake-i added

    Submitted by bee_caddy on 17. May 2015 - 09:01.

    Lovely moist cake-i added 300g of beetroot and cooked in oven

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  • Very noice!

    Submitted by HAPPY HINKS on 12. April 2015 - 17:09.

    Very noice!

    Elise Hinkley, HAPPY HINKS

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  • Yum I didn't read through all

    Submitted by Gnucci on 16. March 2015 - 19:39.

    Yum

    I didn't read through all the steps properly before I started, and so being as I don't have a springform tin smaller than 20cms I baked it in the oven in a water bath for 38mins, topping up the water at 25mins. Turned out pretty well, some cracks on the top and quite crumbly at first, but just means my kids will eat it at the table for sure - or I'll just keep it for the adults tmrc_emoticons.;)  (I used 75g rapadura, unbleached wholemeal SR flour, cacao instead of cocoa and a mix of Green & Black 70% and Lindt 70% chocolate)

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  • A delicious cake! It was so

    Submitted by Bircho on 12. March 2015 - 18:43.

    A delicious cake! It was so moist and dense. Thank you for the recipe. I will have to rethink how I place the cake tin in the varoma as it tipped while steaming and consequently I ended up with the ugliest cake known to man. The flavour was fabulous though and that's all that matters  tmrc_emoticons.)

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  • Add 10 mins to cooking time

    Submitted by Fi and Shae on 14. January 2015 - 08:58.

    Add 10 mins to cooking time

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  • This is simple to make and so

    Submitted by Lucky Lynda on 9. December 2014 - 13:37.

    This is simple to make and so delicious. Stays moist also. Love it! Love

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  • This is the first cake I've

    Submitted by JodieStill on 1. December 2014 - 16:48.

    This is the first cake I've made in the Thermomix and it turned out great! Will make this again for sure

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  • This was a delicious cake and

    Submitted by Maida on 9. November 2014 - 17:44.

    This was a delicious cake and quite easy to make. Our nieces came to lunch and loved it.  The only thing was that it split in several places on top. Rather like "craters". This didn't take away from the flavour but it did look strange. 

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  • FIrst time I have ever made a

    Submitted by chantellecat on 5. October 2014 - 17:21.

    FIrst time I have ever made a cake in the thermomix and didn't read the recipe through properly and when it said to steam in the varoma I totally panicked but I did it and it turned out great!  Needs more time in the oven as others suggest but its delicious! tmrc_emoticons.)

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  • Definitely needed a few extra

    Submitted by GemHem on 21. August 2014 - 14:50.

    Definitely needed a few extra mins in the oven but very yummy

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  • Great cake soo yummy and

    Submitted by cydelle1976 on 31. May 2014 - 11:59.

    Great cake soo yummy and moist 

     

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  • Stands up to substitutions! I

    Submitted by ThermoMedicine on 24. May 2014 - 15:47.

    Stands up to substitutions! I used Quirky Cooking's homemade chocolate, a gluten free flour blend I make from milled rice, chickpeas, tapioca and xantham gum, and honey instead of sugar...and it still turned out beautifully. I like the steaming step, I think it makes for a beautiful moist cake. 

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  • This recipe magnificent!

    Submitted by kriscrox on 28. April 2014 - 15:56.

    This recipe magnificent!

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  • I've made this a few times

    Submitted by Helen79 on 19. April 2014 - 17:31.

    I've made this a few times now.  It's great! I made a white chocolate version with pink beetroot last time which worked fine.  The dark chocolate version is still my favourite.  

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  • Any wholemeal flour will

    Submitted by The Bush Gourmand on 20. March 2014 - 15:11.

    Any wholemeal flour will absorb more moisture. Coconut oil doesn't always substitute well for butter in cake recipes.

    www.bushgourmand.com.au

     

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  • Wonderful!  I made this, and

    Submitted by RosalieN on 15. March 2014 - 10:46.

    Wonderful!  tmrc_emoticons.)

    I made this, and as a newbie to TM, found it to be a really simple and straight forward recipe.

    Only needed to cook a bit longer in the oven, but that was the only change.

    My family thought it was awesome!

    So thanks for a great recipe tmrc_emoticons.)

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  • Delicious!  I too used my

    Submitted by missmliss on 14. March 2014 - 23:32.

    Delicious!  I too used my oven only, and had to put it in longer (though have a dodgy oven). I also used more chocolate but only because I am a chocoholic!  Thanks for a lovely recipe tmrc_emoticons.)

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  • I made this cake gluten free

    Submitted by anpet on 11. March 2014 - 15:53.

    I made this cake gluten free by adding 100g gf self raising flour and 100g almond meal and and extra teasp baking powder.  Very very nice and moist even after a couple of days 

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  • I made this today & found it

    Submitted by Luv2CookNZ on 9. March 2014 - 20:25.

    I made this today & found it rather dry. it has a strange texture...or was it because i subbed the butter for coconut oil & used wholemeal spelt flour?

    Should I have added extra moisture to it?  tmrc_emoticons.~

    Thermie Shez Closed lid

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  • Wow what a great recipe -

    Submitted by Helen79 on 11. January 2014 - 15:44.

    Big Smile Wow what a great recipe -  the last beetroot/chocolate cake I ate was a little disappointing.  A friend mentioned she hadn't ever tried one so I thought I'd give this a whirl.  This cake was delicious, moist and not overpowering. 

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  • Very light and moist. I sat

    Submitted by Fayem on 2. January 2014 - 13:56.

    Very light and moist. I sat my tin on a small plate in the varoma so it didn't block the steam coming through. Had mine in the oven for an extra 8 minutes. 

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  • Thanks for the recipe. I used

    Submitted by Cliftokj on 1. January 2014 - 11:57.

    Thanks for the recipe. I used 300g of beetroot (cause that's how heavy my giant beetroot was) and then mixed the flour 1/2 spelt, 1/2 white self raising and added 1/2tsp bicarb and only used 70g rapadura sugar (the rest of the ingredients were as is).

    I then cooked it entirely in the oven but sitting in a pan full of water. Was lovely & worked as our 2yo birthday cake cut into a shape perfectly. Many thanks

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  • I followed the recipe and it

    Submitted by adelebell on 20. December 2013 - 21:00.

    I followed the recipe and it came out beautifully.  Thanks

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  • I couldnt fit mine into the

    Submitted by sam776 on 22. November 2013 - 16:58.

    I couldnt fit mine into the varoma. So i cooked it for 35mins in oven. It was still abit runny in middle but very dry on outside. 

    But i let it sit for a bit then ate it. YUMMMY!!!!!! Kids dont even know theres beetroot in there. haha Big Smile

    Sam Lord-Riley  Closed lid

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  • I made this as cupcakes and

    Submitted by AndreaH on 13. October 2013 - 23:40.

    I made this as cupcakes and they were delish! I used only 75g sugar and baked entirely in the oven for 20mins at 180 deg. fan forced. Very yummy  tmrc_emoticons.)

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  • I did this with gluten free

    Submitted by Tones80 on 6. October 2013 - 16:44.

    I did this with gluten free SR flour, 75 grams of sugar and straight in oven as cupcakes (no varoma). Absolutely beautiful!!! Was worried as mixture seemed really dry but cooked soft and moist. Wonderful recipe thank you!!!    

     

     

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  • vintageorganic wrote: hi, my

    Submitted by vintageorganic on 29. July 2013 - 10:09.

    vintageorganic

    hi, my 20cm pan doesnt fit in the varoma?? did you just cook it in the oven? i have just put mine in the oven in a 20cm pan.... fingers crossed! the mixture tastes and looks good so cant wait to try tmrc_emoticons.)

    this was in response to erica noble who said she used a 20cm pan

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  • hi, my 20cm pan doesnt fit in

    Submitted by vintageorganic on 29. July 2013 - 10:08.

    hi, my 20cm pan doesnt fit in the varoma?? did you just cook it in the oven? i have just put mine in the oven in a 20cm pan.... fingers crossed! the mixture tastes and looks good so cant wait to try tmrc_emoticons.)

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  • Really yummy. I also only

    Submitted by nic11 on 14. May 2013 - 18:12.

    Really yummy.

    I also only used about 65g raw sugar plus I actually made it as cupcakes in the oven and cooked for about 20-25 minutes. Delicious and easy, thanks for sharing. tmrc_emoticons.)

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  • Totally delicious and moist.

    Submitted by nkingston on 4. May 2013 - 16:37.

    Totally delicious and moist. So easy and even my 4 year old loved it as it wasn't over poweringly beetroot! A new fav!

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  • Lovely and moist! I didn't

    Submitted by Jodiebo on 27. April 2013 - 20:38.

    Lovely and moist! I didn't change the bowls... Just did it all in the steps outlined.... To lazy to wash the bowl! It turned out really well. Thanks for the recipe. 

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  • Yum! Easy to make and so

    Submitted by Gemmadek on 25. April 2013 - 21:46.

    Yum! Easy to make and so delicious.. Only used 65g white sugar. 

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