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Chocolate Beet Cake: A Delicious Surprise

Name: Chocolate Beet Cake: A Delicious Surprise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 cup of cooked and mashed beets; 1 cup sugar; 1/2 cup oil; 2 eggs; 1 cup all-purpose flour; 1/4 cup of cocoa powder; 1 tablespoon baking powder; 1 pinch of salt

Por

Master Receita Solta

Chocolate Beet Cake: A Delicious Surprise

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories615 kcal

Resumo para quem tem pressa

"Beetroot chocolate cake is a sophisticated union where the vegetable intensifies the dark color and provides extreme moisture to the dough without leaving an earthy flavor. Cocoa powder and oil produce a dense, soft, and surprising texture."

Chocolate Beet Cake: A Delicious Surprise

O Que Você Precisa Saber

- Cocoa powder neutralizes any vegetable palate of the beet and uses its natural sugars to enhance the chocolate. - The cooked beet puree ensures a moist fudge-cake-like center that does not crumble when sliced. - The interleaved addition of sifted dry ingredients ensures uniform aeration in the dough without forming dark lumps.

Ingredients

Main Course

1 cup of cooked and mashed beets
1 cup sugar
1/2 cup oil
2 eggs
1 cup all-purpose flour
1/4 cup of cocoa powder
1 tablespoon baking powder
1 pinch of salt

Instructions

Main Course

Preheat the oven to 180°C (350°F).

Na tigela da batedeira, bata o açúcar e o óleo até formar uma mistura homogênea.

Add the eggs one at a time, beating well after each addition.

Incorporate the beet accommodated in the mixture.

In another bowl, mix the flour, cocoa, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, beating until smooth.

Pour the batter into the greased pan.

Bake for 35 minutes or until a toothpick comes out clean.

Let it cool before unmolding.

Sirva simples ou com cobertura de chocolate.

Equipe sua Cozinha

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Chef Tips

- Cook the beet until very tender and process in a blender or mixer with very little water until it becomes a silky puree. - Sift the cocoa powder with the wheat flour to avoid bitter lumps compacted in the cake crumb. - Let the cake cool completely in the pan for 15 minutes before flipping so the very moist batter does not break.

Variations

- Top the unmolded cake with a shiny ganache made with 150g of melted semisweet chocolate and heavy cream. - Add half a cup of semi-sweet chocolate chips to the floured dough before pouring into the baking pan. - Add a teaspoon of vanilla extract and a pinch of instant coffee to enhance the cocoa aroma.

Substitutions

- 100% pure cocoa powder can be replaced with 50% cocoa chocolate powder by reducing two tablespoons of the total sugar. - White sugar can be replaced by brown or demerara sugar to deepen the caramel notes. - Common vegetable oil can be swapped for sunflower oil, liquid coconut oil, or mild olive oil.

How to Store

Store the cake covered in a closed container at room temperature for up to 3 days. Due to the high moisture of the beets, on hot days store in the refrigerator for up to 5 days in a sealed container and serve slightly warm.

Can You Freeze It?

The baked cake freezes exceptionally well in slices wrapped in plastic wrap for up to 3 months. To defrost, move to the refrigerator for a few hours or heat the slice in the microwave for 20 seconds.

What to Serve With

It is the perfect combination to accompany pure espresso without sugar, black tea with bergamot, or cold milk. A garnish of fresh raspberries or chopped strawberries brings a refreshing contrast of acidity.