Red beet and chocolate bundt cake

After a full week of unexpected news, travels, visiting friend and awesome music, I am getting settled in for a quiet and hopefully peaceful weekend to ponder on the new arrived opportunities. With that being said, what would a homey weekend be without chocolate cake? Exactly. There are about a thousand takes on chocolate cake, several already displayed on this blog. This is a somewhat unusual one, I guess, for it contains veggies. Red beet, to be exact. But don’t fear, I am not going all health food on ya, the red beet just offers a sweet earthiness and moisture to a good old chocolate bundt cake. And some naturally colored adorable pink icing. What’s not to love? Go have yourself a great weekend!


225g butter, softened
250g brown sugar
100g dark chocolate, melted
2-3 tbsp. non-sweetened cocoa
3 eggs
200g red beet, cooked and grated
240g all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla extract

2 tbsp. red beet juice
200g cream cheese
4 tbsp. powdered sugar

This is an all easy bundt cake. Cream butter and sugar together, add the eggs one at a time, pour in the chocolate and just add the rest of the ingredients constantly stirring until everything is combined. Done, that’s how easy this is. Be sure to grease and powder the bundt cake tin with cocoa. Bake 45-50 minutes at a 190°C oven. 

If you wanna have this adorable natural pink icing, just stir everything together, until there are no lumps left. Leave the cake to cool and ice the top until all gleamy pink and smooth. Enjoy! 

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