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© 2020 by Inside Sprout

Marbled Beetroot Cake



Happy almost Valentine's day! Last year we decided to start this blog around this time and the first post on Instagram is actually on the 14th of February. So it is also Happy First Birthday for Kwiek! We definitely think you should celebrate valentine's day, because it is all about chocolate. And that is why we are sharing this chocolate beetroot cake, it is the perfect mix of sweet princess pink, a little bit healthy, but also unhealthy enough to serve on Valentine’s day. We wanted to make a marbled cake too, because a lot of our photographs are made on a marble table. Which is actually a marble sticker, on a normal table! Such a good hack. Short blog today. Just enjoy the Valentine’s cake!



Cake

200 gram dark chocolate

50 gram coconut oil

2 eggs

100 gram sugar

pinch of vanilla powder

60 ml maple syrup

150 gram flour (rye/spelt)

pinch of salt

½ tsp baking powder

200 gram raw beetroot (peeled)

90 ml plant milk

Icing

150 gram white chocolate

4 tbsp coconut oil

Beetroot juice (from the grated beetroots)

Line a 20cm cake tin with baking paper and preheat the oven to 180 degrees C. Melt the chocolate and the coconut oil and set aside. Mix eggs, sugar, vanilla powder and maple syrup until creamy and thick and fold in the flour, salt and baking powder. Mix in a blender the beetroot and the milk, pour out 2 tbsp and save this for the icing! Then mix the remaining beetroot with the melted chocolate until smooth and fold this into the cake mixture as well. Bake the cake in the oven for 20-25 minutes and let them cool down completely.

Melt 100 gram of chocolate with the coconut oil. Stir in the last 50 gram of the white chocolate and let it cool down until the mixture is still pourable but thick. Pour the chocolate over the cake. Drizzle little bits of beetroot juice to create a marbled effect. Let the cake set in the fridge.

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