Dark Chocolate Beetroot Snack (Printable)

A moist, rich snack combining earthy beetroot with intense dark chocolate for a wholesome delight.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup vegetable oil (sunflower or canola)
09 - 1 teaspoon pure vanilla extract

→ Vegetables

10 - 1 1/2 cups cooked beetroot, finely grated or puréed (about 2 medium beets)

→ Chocolate

11 - 3 ounces dark chocolate (70% cocoa), melted and cooled

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk granulated sugar and eggs until light and slightly thickened, approximately 2 minutes.
04 - Incorporate vegetable oil and vanilla extract into the egg mixture, stirring until well combined.
05 - Fold grated or puréed beetroot and melted dark chocolate into the wet ingredients until evenly distributed.
06 - Gently fold dry ingredients into the wet mixture until just combined; avoid overmixing to maintain moisture.
07 - Pour batter into the prepared pan, smoothing the surface evenly.
08 - Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow cake to cool completely in the pan before cutting into 12 squares.

# Expert Advice:

01 -
  • It's deceptively moist without being greasy, and the beetroot stays completely hidden from anyone who might be suspicious of vegetables in dessert.
  • The combination of earthy beetroot and intense dark chocolate creates a flavor that's more sophisticated than either ingredient alone.
  • It comes together in under an hour and doesn't require any fancy techniques, just a bowl and a whisk.
02 -
  • The beetroot's moisture changes the batter's consistency, so don't add any extra liquid even if the batter seems thick—it will be exactly right once it hits the oven's heat.
  • Cooling the melted chocolate before adding it is non-negotiable; even a slightly warm chocolate will turn your eggs into sweet scrambled eggs.
  • The toothpick test is everything here: underbaked and it's gummy, overbaked and it's dry, and the sweet spot is those few moist crumbs that tell you the cake will finish cooking as it cools.
03 -
  • Grate your beetroot as finely as possible or purée it completely so it disappears into the batter and distributes evenly throughout every bite.
  • Keep your oven at a steady temperature by checking it with an oven thermometer; even ten degrees off can be the difference between perfect and slightly overdone.

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