Nutritional Info

Nutrition Facts

Serving Size 1 (122g)

Calories 288
Calories from Fat 58 (20%)
Amount Per Serving %DIV
Total Fat 6.4g 10%
Saturated Fat 4.1g 21%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 26.7mg 9%
Sodium 171.4mg 7%
Potassium 98.4mg 2%
Total Carbohydrate 56g 19%
Dietary Fiber 0.9g 4%
Sugars 15.7g
Protein 3.4g 7%

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Recipe Description
This is a great chocolate cake for the holidays, as the cake layers can be made ahead, wrapped and frozen until needed. The secreat behind the beetroot is the rich, dark color it lends to the cake.
Prep time
1 hr 30 min
Cook time
45 min
Ready In
2 hr 15 min


Serves Tool

Serves To:USMetric
7 377/400 Gram(g)  cooked whole beetroot, drained and juice reserved
4 119/2000 Gram(g)  unsalted butter, softened
17 13/20 Gram(g)  light brown sugar, firmly packed
3   eggs
3 Teaspoon(t)  vanilla essence
2 259/400 Gram(g)  unsweetened chocolate, melted
9 283/400 Gram(g)  all purpose flour
2 Teaspoon(t)  baking powder
6000000000000001/10000000000000000 Teaspoon(t)  salt
24 Teaspoon(t)  buttermilk
12   chocolate curls
3 Tablespoon(T)  unsweetened cocoa, for dusting
2 Cup(c)  whipping cream
17 13/20 Gram(g)  dark or plain chocolate, chopped


Preheat the oven to 350° F. Grease two 9 inch cake tins and dust the bases and sides with cocoa powder. Grate the beetroot and add to the beetroot juice. With an electric mixer, beat the butter, brown sugar, eggs and vanilla essence for 3 to 5 minutes, until pale and fluffy. Reduce the speed of the mixer and beat in the chocolate. Sift the flour, baking powder and salt into another bowl. With the mixer on low speed, alternately beat the flour mixture in quarters and the buttermilk in thirds into the egg mixture. Add the beetroot and juice and beat for 1 minute. Divide between the cake tins and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Cool for 10 minutes in the tins, then turn out and cool completely. To make the ganache frosting, heat the cream in a heavy pan over a medium heat until it just begins to boil, stirring occasionally to prevent it from scorching. Remove the pan from the heat and add the chocolate, stirring constantly until it is until melted and smooth. Stir in the vanilla. Strain into a bowl and chill in the refrigerator, stirring every 10 minutes, for about 1 hour, until the frosting is spreadable. To assemble the cake: Place one layer on a serving plate and spread with one third of the chocolate ganache frosting. Turn the cake layer bottom side up and spread the remaining ganache over the top and side of the cake. Top with the chocolate curls. Leave the ganache to set for 20 to 30 minutes, then chill in the refrigerator before serving.

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