Spiced beetroot chocolate cake

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Well, there is something good for you in this delicious dessert. The spiced beetroot chocolate chip cookie combines a superfood (all beets in their soil are bitter) with silky chocolate. (both cake and ice cream)

It’s a sweet cream that balances the bitterness of beets. It’s the perfect cooking leaf. Make the taste something unique. It’s a lot of things: bitter, earthy, creamy. In fact, it’s surprising how well beets and chocolate go together.

All with the warmth of paprika. The spiciness brings all the flavors together just right. Of course, you can increase or decrease the seasoning to suit your taste. Half a teaspoon will only provide bubbling warmth and 1 ½ teaspoon will start to produce quite good warmth. Note: Cinnamon is also included in this recipe and provides warmth.

If you have a choice while baking, choose a ceramic or glass casserole dish instead of a box. I noticed that the tins tend to make the chocolate cake drier than the first two. And you want this delicious and moist spicy beetroot chocolate chip cake. Chocolate beetroot spiced cake will keep for up to three days. So use it as a good excuse to eat this dessert quickly!

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Spiced beetroot chocolate cake

Spiced beetroot chocolate cake

The rich, sweet chocolate serves as the perfect foil for ground beets. cayenne pepper to cool off

15 minutes prep time

Cooking time 35 minutes

Cooling time 20 minutes

Total time 1 hour 10 minutes

Servings of 9 servings

Calories 369 kcal


  • 1 cup powdered sugar
  • 1 tablespoon cocoa powder
  • 2 teaspoons. Add 1 teaspoon of water if needed.


  • Preheat oven to 350 degrees F.

  • Beat butter and sugar together. (by hand or food processor) until light and fluffy.

  • Add eggs and beat until combined.

  • Grate the radish with the smooth side of the grater. (Do not peel.) Add mixture with cayenne pepper and cinnamon, stirring only gently until combined.

  • Add the flour and baking soda. until flowers are combined (don’t mix too much)

  • Transfer the dough to a cake pan or small saucepan and cook in the preheated oven for 35 minutes.

  • Let the cake cool for about 20 minutes before removing it from the mold.

Make toppings and decorate the cake.

  • Combine powdered sugar, cocoa, and water (adjust well) and mix until smooth.

  • Pour the topping on top of the cake and let it set.

  • Cut into squares and enjoy!

Calories: 369kcal Carbohydrates: 44g Protein: 3g Fat: 22g Saturated Fat: 14g Polyunsaturated Fat: 1g Polyunsaturated Fat: 6g Trans Fat: 1g Cholesterol: 91mg Sodium: 306mg Potassium: 107mg Fiber: 2g Sugar: 36g Vitamin A: 779IU:Vitamin C: 20mg

Categories: Food & Drinks


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