Yes, there’s a touch of something good for you in this delicious dessert. Spiced beetroot chocolate cake pairs the superfood (beets, in all their earthy, bitter glory) with rich and smooth chocolate (both the cake and the icing).
It’s that sweet icing that balances out the underlying bitterness from the beetroot. It’s a perfect culinary foil, crafting the flavor into something unique. It’s so many things: bitter, sweet, earthy, creamy. Really, it’s surprising how well beetroot and chocolate go together.
Through it all, there’s an undercurrent of fiery warmth from the cayenne pepper powder. That spiciness ties the tastes all together in just the right way. Of course, you can reduce or add more spice to suit your taste buds. A half teaspoon you will only provide a simmering warmth and 1 ½ teaspoons starts to offer up quite a kick. Note: There’s still cinnamon in this recipe, and it does provide sweet warmth as well.
If you have a choice while baking, opt for a ceramic or glass casserole dish than a tin. I find that tins tend to dry out chocolate cakes more than the first two. And you want this spiced beetroot chocolate cake nice and moist. Spiced beetroot chocolate cake will store for three days maximum, so use that as a great excuse to eat this dessert quickly!
Like this recipe? You’ll love these too:
- Spiced Blood Orange Pound Cake: Those blood oranges provide such a rich sweetness and tang.
- Jalapeño Lemon Drizzle Cake: A little citrusy tang, a little bright bite, and plenty of sweet, sweet cake.
- Spicy Mexican Hot Chocolate Cookies:
Chipotle pepperprovides a tasty smokiness to this cookie.
Spiced Beetroot Chocolate Cake
- 1 cup sugar
- 1 cup butter in cubes
- 2 eggs
- 1 teaspoon baking soda
- 1 beetroot
- ½ cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon cayenne pepper powder
- ½ teaspoon cinnamon
- 1 cup powdered sugar
- 1 tablespoon cocoa powder
- 2 teaspoons water an additional teaspoon if needed
Making the cake
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and sugar together (by hand or an eclectic mixer) until light and fluffy.
- Add the eggs and beat until well combined.
- Grate the beetroot with the fine side of the grater (no need to peel.) Add to the mix, along with the cayenne pepper and cinnamon, lightly stirring only until combined.
- Fold the flour and baking soda into the mixture until the flower is combined (do not overmix.)
- Transfer the dough to a cake tin or small casserole dish and cook in the pre-heated oven for 35 minutes.
- Allow the cake to cool for 20 minutes before removing it from the tin.
Making the topping and finishing the cake
- Combine the powdered sugar, cocoa, and water (adjust to make a good consistency) and mix until smooth.
- Drizzle the topping onto the cake and allow it to set.
- Cut into squares and enjoy!