Chocolate and Beet Cake

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    539
based on 2 ratings

A delicate, soft chocolate cake with an all-natural deep dark color. Delicious!

recipe updated Oct 20, 2018

Ingredients

  • Fresh beet icon
    Fresh beet
    250g
  • Dark chocolate icon
    Dark chocolate
    200g
  • Salted butter icon
    Salted butter
    200g
  • Hot coffee icon
    Hot coffee
    67g
  • All purpose flour icon
    All purpose flour
    135g
  • Cocoa powder icon
    Cocoa powder
    16g
  • Baking powder icon
    Baking powder
    7g
  • Egg yolk icon
    Egg yolk
    100g
  • Egg white icon
    Egg white
    150g
  • Granulated sugar icon
    Granulated sugar
    190g
  • Freeze-Dried raspberries icon
    Freeze-Dried raspberries
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Medium glass bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Springform pan - 10 x 2.5"
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat
  2. Prepare a springform pan
  3. Get a clean saucepan
  4. Add diced fresh beet
  5. Fill with water
  6. Boil for 15min until soft
  7. Drain
  8. Blend until smooth
  9. Get a clean medium glass bowl
  10. Add chopped dark chocolate
  11. Add cubed salted butter
  12. Add hot coffee
  13. Melt on low heat until smooth while stirring occasionally
  14. Get a clean medium bowl
  15. Add all purpose flour
  16. Add cocoa powder
  17. Add baking powder
  18. Whisk until combined then set aside
  19. Transfer purée to chocolate mixture
  20. Mix in egg yolk
  21. Get a clean large mixing bowl
  22. Add egg white
  23. Add granulated sugar
  24. Whisk until stiff peaks form
  25. Fold chocolate mixture into batter carefully
  26. Fold dry ingredients into batter
  27. Pour batter into springform pan
  28. Bake for 40min until skewer tests clean
  29. Let cool on round wire rack
  30. Dust with powdered freeze-dried raspberries
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