Polish-Inspired Beetroot Chocolate Cake Recipe
This Polish-inspired Beetroot Chocolate Cake is a vibrant and rich dessert that showcases the earthy sweetness of beetroot combined with decadent dark chocolate. The cake is soaked in a vodka syrup and topped with a white chocolate glaze, creating a luxurious and unique treat. The addition of candied violets provides an elegant finish, making this cake perfect for special occasions.
Equipment
- 18cm round cake tin or pudding sleeve
- Mixing bowls
- Sieve
- spatula
- wire rack
- small pan
- Pastry brush
- Microwave or double boiler
- Piping bag
Ingredients
For the Cake:
- 100 g dark chocolate 70% cocoa solids, finely chopped
- 250 g cooked beetroot roughly chopped
- 3 medium eggs
- 200 ml sunflower oil
- 50 g cocoa powder
- 175 g plain flour
- 1½ teaspoons baking powder
- 200 g caster sugar
For the Vodka Syrup:
- 75 g caster sugar
- 75 ml water
- 50 ml vodka
To Decorate:
- 150 g white chocolate
- 1 teaspoon freeze-dried beetroot powder or a few drops of red food coloring
- A little vegetable oil optional
- 30 g dark chocolate 70% cocoa solids
- Candied violets
Instructions
Prepare the Cake:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease and flour the cake tin.
- Melt the dark chocolate in a microwave or over a pan of lightly simmering water, ensuring the water does not touch the bowl.
- Keep the chocolate warm.
- Blend the cooked beetroot in a food processor until smooth.
- With the machine running, add the eggs one at a time, followed by the sunflower oil.
- Continue blending for about 1 minute until the mixture is smooth.
- In a large mixing bowl, sift together the cocoa powder, plain flour, baking powder, and caster sugar.
- Stir the beetroot mixture into the dry ingredients until fully combined, then mix in the melted dark chocolate.
- Spoon the batter into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Make the Vodka Syrup:
- In a small pan, bring the caster sugar and water to a boil.
- Remove from heat and stir in the vodka.
- If using a tin with a solid base, return the cooled cake to the cleaned tin, pour the syrup over, and let it soak for 5 minutes before turning out again.
- If not, use a pastry brush to soak the cake with the syrup.
Decorate the Cake:
- Melt the white chocolate over a pan of gently simmering water, stirring continuously.
- Stir in the freeze-dried beetroot powder or food coloring to achieve a vibrant pink hue.
- If the chocolate is too thick, add a little vegetable oil to thin it out.
- Place the cake on a wire rack set over a tray, then spoon the melted white chocolate over the top to cover it completely.
- Allow the chocolate to set slightly before transferring the cake to a sheet of baking parchment using a palette knife.
- Melt the dark chocolate and transfer it to a piping bag.
- Snip a small hole in the end and drizzle the dark chocolate over the cake in a zigzag pattern.
- Sprinkle with candied violets to finish.
Serving Suggestion:
- Serve the cake at room temperature, either on its own or with a dollop of whipped cream.
Notes / Tips / Wine Advice:
Pair with a light, fruity red wine like a Pinot Noir or a dessert wine like Moscato.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 26 g | Fiber: 4 g | Sugar: 35 g | Salt: 0.5 mg
