Chocolate Beetroot Cake
Directions
- 1Take one and a half cups of milk and add one tablespoon of apple cider vinegar to it.
- 2Take one and a half cups of milk and add one tablespoon of apple cider vinegar to it.
- 3Take one and a half cups of milk and add one tablespoon of apple cider vinegar to it.
- 4Stir it and set it aside.
- 5Stir it and set it aside.
- 6Stir it and set it aside.
- 7In a bowl, take one and a quarter cups of whole wheat flour.
- 8In a bowl, take one and a quarter cups of whole wheat flour.
- 9In a bowl, take one and a quarter cups of whole wheat flour.
- 10Add two teaspoons of baking powder, three-fourth teaspoons of baking soda, and one-fourth teaspoons of salt.
- 11Add two teaspoons of baking powder, three-fourth teaspoons of baking soda, and one-fourth teaspoons of salt.
- 12Add two teaspoons of baking powder, three-fourth teaspoons of baking soda, and one-fourth teaspoons of salt.
- 13Give it a good mix.
- 14Give it a good mix.
- 15Give it a good mix.
- 16In a large bowl, take one cup of jaggery, half a cup of cocoa powder, and pour half a cup of hot water to it.
- 17In a large bowl, take one cup of jaggery, half a cup of cocoa powder, and pour half a cup of hot water to it.
- 18In a large bowl, take one cup of jaggery, half a cup of cocoa powder, and pour half a cup of hot water to it.
- 19Mix it well and leave it aside for 15 to 20 minutes to bloom the cocoa.
- 20Mix it well and leave it aside for 15 to 20 minutes to bloom the cocoa.
- 21Mix it well and leave it aside for 15 to 20 minutes to bloom the cocoa.
- 22Add half a cup of melted ghee or any neutral flavored vegetable oil to it, and one teaspoon of vanilla extract.
- 23Add half a cup of melted ghee or any neutral flavored vegetable oil to it, and one teaspoon of vanilla extract.
- 24Add half a cup of melted ghee or any neutral flavored vegetable oil to it, and one teaspoon of vanilla extract.
- 25Mix it.
- 26Mix it.
- 27Mix it.
- 28Sift in all the dry ingredients.
- 29Sift in all the dry ingredients.
- 30Sift in all the dry ingredients.
- 31Mix it.
- 32Mix it.
- 33Mix it.
- 34Add the prepared buttermilk.
- 35Add the prepared buttermilk.
- 36Add the prepared buttermilk.
- 37Fold everything gently to form a smooth batter.
- 38Fold everything gently to form a smooth batter.
- 39Fold everything gently to form a smooth batter.
- 40Add one cup of grated beetroots and gently fold it in.
- 41Add one cup of grated beetroots and gently fold it in.
- 42Add one cup of grated beetroots and gently fold it in.
- 43Give the batter a final mix so all the beetroot is evenly incorporated into the batter.
- 44Give the batter a final mix so all the beetroot is evenly incorporated into the batter.
- 45Give the batter a final mix so all the beetroot is evenly incorporated into the batter.
- 46Grease and line a 9-inch or 10-inch cake pan or a 6-cup capacity bundt pan.
- 47Grease and line a 9-inch or 10-inch cake pan or a 6-cup capacity bundt pan.
- 48Grease and line a 9-inch or 10-inch cake pan or a 6-cup capacity bundt pan.
- 49If you are using a bundt pan like me here, brush it generously with butter and dust it all around with cocoa powder or flour.
- 50If you are using a bundt pan like me here, brush it generously with butter and dust it all around with cocoa powder or flour.
- 51If you are using a bundt pan like me here, brush it generously with butter and dust it all around with cocoa powder or flour.
- 52Pour the batter into the prepared pan and bake this cake in a preheated oven at 170°C for around 60 to 70 minutes until the cake is nicely risen and a skewer inserted in the middle of the cake comes out clean.
- 53Pour the batter into the prepared pan and bake this cake in a preheated oven at 170°C for around 60 to 70 minutes until the cake is nicely risen and a skewer inserted in the middle of the cake comes out clean.
- 54Pour the batter into the prepared pan and bake this cake in a preheated oven at 170°C for around 60 to 70 minutes until the cake is nicely risen and a skewer inserted in the middle of the cake comes out clean.
- 55The cake has to be baked nice and slow.
- 56The cake has to be baked nice and slow.
- 57The cake has to be baked nice and slow.
- 58Let the cake cool for 10 to 15 minutes and flip it out to cool completely.
- 59Let the cake cool for 10 to 15 minutes and flip it out to cool completely.
- 60Let the cake cool for 10 to 15 minutes and flip it out to cool completely.
- 61In a pan, take half a cup of jaggery, two tablespoons of cocoa powder, and one-fourth cups of water.
- 62In a pan, take half a cup of jaggery, two tablespoons of cocoa powder, and one-fourth cups of water.
- 63In a pan, take half a cup of jaggery, two tablespoons of cocoa powder, and one-fourth cups of water.
- 64Place it over medium heat and stir it occasionally until all the jaggery is dissolved and the mixture comes to a boil.
- 65Place it over medium heat and stir it occasionally until all the jaggery is dissolved and the mixture comes to a boil.
- 66Place it over medium heat and stir it occasionally until all the jaggery is dissolved and the mixture comes to a boil.
- 67Turn the heat to low and cook this for around 4 to 5 minutes.
- 68Turn the heat to low and cook this for around 4 to 5 minutes.
- 69Turn the heat to low and cook this for around 4 to 5 minutes.
- 70Switch off the heat and add 50 grams of chopped dark chocolate and one tablespoon of ghee.
- 71Switch off the heat and add 50 grams of chopped dark chocolate and one tablespoon of ghee.
- 72Switch off the heat and add 50 grams of chopped dark chocolate and one tablespoon of ghee.
- 73Spread it so all the chocolate is dipped in the syrup and let it sit for around 5 minutes.
- 74Spread it so all the chocolate is dipped in the syrup and let it sit for around 5 minutes.
- 75Spread it so all the chocolate is dipped in the syrup and let it sit for around 5 minutes.
- 76Mix it thoroughly with a spatula until all the chocolate is evenly mixed in.
- 77Mix it thoroughly with a spatula until all the chocolate is evenly mixed in.
- 78Mix it thoroughly with a spatula until all the chocolate is evenly mixed in.
- 79Place the pan back on low heat and stirring continuously, cook it for another 2 to 3 minutes.
- 80Place the pan back on low heat and stirring continuously, cook it for another 2 to 3 minutes.
- 81Place the pan back on low heat and stirring continuously, cook it for another 2 to 3 minutes.
- 82Switch off the heat and let it cool for around 30 minutes before using.
- 83Switch off the heat and let it cool for around 30 minutes before using.
- 84Switch off the heat and let it cool for around 30 minutes before using.
- 85It's time to pour our luscious chocolate fudge sauce all over the cake.
- 86It's time to pour our luscious chocolate fudge sauce all over the cake.
- 87It's time to pour our luscious chocolate fudge sauce all over the cake.
Ingredients
- 1.5 cup Milk
- 1.5 cup Milk
- 1.5 cup Milk
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Apple Cider Vinegar
- 1.25 cup Whole Wheat Flour
- 1.25 cup Whole Wheat Flour
- 1.25 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Powder
- 0.75 teaspoons Baking Soda
- 0.75 teaspoons Baking Soda
- 0.75 teaspoons Baking Soda
- 0.25 teaspoons Salt
- 0.25 teaspoons Salt
- 0.25 teaspoons Salt
- 1 cup Jaggery
- 1 cup Jaggery
- 1 cup Jaggery
- 0.5 cup Cocoa Powder
- 0.5 cup Cocoa Powder
- 0.5 cup Cocoa Powder
- 0.5 cup Hot Water
- 0.5 cup Hot Water
- 0.5 cup Hot Water
- 0.5 cup Ghee
- 0.5 cup Ghee
- 0.5 cup Ghee
- 1 teaspoon Vanilla Extract
- 1 teaspoon Vanilla Extract
- 1 teaspoon Vanilla Extract
- 1 cup Grated Beetroot
- 1 cup Grated Beetroot
- 1 cup Grated Beetroot
- 50 g Dark Chocolate
- 50 g Dark Chocolate
- 50 g Dark Chocolate
Equipment
glassbowlwhiskforksifterspatulacake panpan
Tips
- You can use white vinegar or lemon juice instead of apple cider vinegar.
- For bundt pans, brush generously with butter and dust with cocoa powder or flour.