Chocolate Beetroot Cake

Ingredients

• 150 g dark chocolate
• 110 g butter
• 300 g beetroot (2 medium beetroots)
• 3 eggs
• 100 g Coconut sugar
• 1 tsp vanilla powder
• 1 pinch salt
• 0.5 tsp ground cinnamon
• 125 g whole grain flour (e.g., emmer or spelt)
• 125 g wheat flour type 1050
• 1 tsp Baking powder
• 10 g cocoa powder (1 tbsp; strong degreased)

Instructions

1. 1.

   Coarsely chop the chocolate. Gently melt the chocolate and 100 g butter in a saucepan and let it cool. Meanwhile, peel the beetroot and grate finely.

2. 2.

   Beat the eggs with coconut sugar, vanilla powder, a pinch of salt, and cinnamon until frothy. Gradually add the melted chocolate-butter mixture and whisk until creamy. Fold in the grated beetroot.

3. 3.

   Sift both flours together with baking powder, then fold into the batter.

4. 4.

   Grease a springform pan with the remaining butter. Pour the batter in, smooth the top, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35 minutes (test with a toothpick).

5. 5.

   Remove the cake from the oven and let it cool slightly. Take it out of the pan and dust with cocoa powder.