# Chocolate Beetroot Cake

This is a very decadent eggless chocolate cake, made with whole wheat flour, beetroots and jaggery, topped with a luscious chocolate fudge sauce.

- Total time: 90 min
- Cuisine: Indian
- Category: Baked Goods
- Language: en

## Ingredients

- 1.5 cup Milk
- 1 tablespoon Apple Cider Vinegar
- 1.25 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 0.75 teaspoons Baking Soda
- 0.25 teaspoons Salt
- 1 cup Jaggery
- 0.5 cup Cocoa Powder
- 0.5 cup Hot Water
- 0.5 cup Ghee
- 1 teaspoon Vanilla Extract
- 1 cup Grated Beetroot
- 50 g Dark Chocolate

## Instructions

1. Take one and a half cups of milk and add one tablespoon of apple cider vinegar to it.
2. Stir it and set it aside.
3. In a bowl, take one and a quarter cups of whole wheat flour.
4. Add two teaspoons of baking powder, three-fourth teaspoons of baking soda, and one-fourth teaspoons of salt.
5. Give it a good mix.
6. In a large bowl, take one cup of jaggery, half a cup of cocoa powder, and pour half a cup of hot water to it.
7. Mix it well and leave it aside for 15 to 20 minutes to bloom the cocoa.
8. Add half a cup of melted ghee or any neutral flavored vegetable oil to it, and one teaspoon of vanilla extract.
9. Mix it.
10. Sift in all the dry ingredients.
11. Mix it.
12. Add the prepared buttermilk.
13. Fold everything gently to form a smooth batter.
14. Add one cup of grated beetroots and gently fold it in.
15. Give the batter a final mix so all the beetroot is evenly incorporated into the batter.
16. Grease and line a 9-inch or 10-inch cake pan or a 6-cup capacity bundt pan.
17. If you are using a bundt pan like me here, brush it generously with butter and dust it all around with cocoa powder or flour.
18. Pour 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.
19. The cake has to be baked nice and slow.
20. Let the cake cool for 10 to 15 minutes and flip it out to cool completely.
21. In a pan, take half a cup of jaggery, two tablespoons of cocoa powder, and one-fourth cups of water.
22. Place it over medium heat and stir it occasionally until all the jaggery is dissolved and the mixture comes to a boil.
23. Turn the heat to low and cook this for around 4 to 5 minutes.
24. Switch off the heat and add 50 grams of chopped dark chocolate and one tablespoon of ghee.
25. Spread it so all the chocolate is dipped in the syrup and let it sit for around 5 minutes.
26. Mix it thoroughly with a spatula until all the chocolate is evenly mixed in.
27. Place the pan back on low heat and stirring continuously, cook it for another 2 to 3 minutes.
28. Switch off the heat and let it cool for around 30 minutes before using.
29. It's time to pour our luscious chocolate fudge sauce all over the cake.

## Equipment

- glass
- bowl
- whisk
- fork
- sifter
- spatula
- cake pan
- pan

## 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.

## Source

- Original video: https://m.youtube.com/watch?v=xsH239b-lMo
- Recipe page: https://www.cliprecipe.com/recipe/404d8722-2c5c-42dd-8a3f-a954230134c1
- Extracted: 2025-08-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt