Once I cooked this cake for one of the family feasts, and now he is a regular guest at the festive table. Its popularity with my family is quite understandable and understandable: moist cakes with a rich chocolate flavor and a light airy cream with a slight sourness inherent in yogurt. You can eat a couple of pieces of such a cake, forgetting about any remorse.
- General \ asset cooking time: 6 hours \ 30 minutes
- Servings Per Container: 10 Servings
- Calories (100g): 267 kcal
- Cost: very economical
How to make chocolate beetroot cake
- Chocolate - 300 g
- Beets - 250 g one large
- Yogurt - 500 g natural
- Sugar - 180 g
- Baking dough - 10 g
- Egg - 3 pcs.
- Cocoa powder - 1 tbsp
- Vinegar - 1 tsp
- Flour - 120 g
- Vegetable oil - 100 ml
Preparation:
I wash the beets thoroughly under warm running water and clean them. Rub on a grater (preferably the finest one) and sprinkle with vinegar.
I use light apple cider vinegar, but you can use whatever is on hand. Sprinkling vinegar on the beets will help them retain their original color.
Beat eggs with sugar.
There is no need to beat the eggs to an incredibly fluffy mass, it will be enough if you spend a couple of minutes on this until the sugar dissolves.
200 g of chocolate will be used for the cakes, and the rest for making cream. It is best to take bitter chocolate (at least 72% cocoa) - the taste of the cakes becomes more intense from this, and the cake itself does not turn out to be sugary sweet.
I break the chocolate into small pieces and melt it.
I always do this in a water bath, but you can do as you are used to.
I combine eggs, beaten with sugar, chocolate and vegetable oil. I mix everything well.
I pour in grated beets.
If you have not tried adding vegetables to sweet baked goods, then take a chance and you will not regret your decision. I guarantee that if you keep your secret ingredient a secret, no one will ever guess that you added the most ordinary beets to the cake. My homeworkers, having tried the first bite, were tormented for a long time in doubts, but what did I add that. Someone decided that alcohol was in the dough, someone was sure that prunes were involved.
I mix flour with baking powder.
A third of the wheat flour can be substituted for almond flour. This will only further enrich the taste of this cake.
I add flour to these ingredients and mix again.
I spread the dough in oiledform (20 cm in diameter, you can take a larger form, then the cake will turn out not so high) and bake in the oven at 200 ° C until "dry stick" (this is about 40-45 minutes).
I wait until the cake has completely cooled down, and carefully cut off the top, and then cut it into two parts.
Now is the time to start preparing the cream.
Melt the remaining chocolate. I mix it with natural yogurt and cocoa. Beat well and put in the refrigerator for about half an hour. Then I beat it again.
I put about a third of the cream in a separate bowl.
I break the top cut off from the cake into small pieces and mix with a smaller part of the cream.
I put one cake on a large plate or board and spread the cream (with pieces of the top).
Cover with the second cake and press gently.
I spread the remaining cream on the top cake and distributeit on the surface of the cake and on the sides.
Let the cake soak for at least four hours.