Eggless Chocolate Beetroot Cake with Cocoa Powder Ganache Recipe
The best eggless chocolate beetroot cake ever, with simple yet delicious cocoa powder ganache!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
To make Eggless Chocolate Beetroot Cake -
- 1 ¼ cups Maida
- 1 cup powdered sugar
- ⅓ cup oil little less than ⅓ cup ~70ml
- 1 cup thick curd/yogurt
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ½ cup Cocoa Powder
- 1 cup Grated Beetroot
- 1 teaspoon Vanilla Essence
To make Cocoa Powder Chocolate Ganache
- ¼ cup Milk Cream
- 2 tablespoon Sugar
- 3 tablespoon Cocoa Powder
Instructions
To Make Eggless Chocolate Beetroot Cake –
- In a bowl, add all-purpose flour followed by the baking powder.
- Next add the baking soda.
- Into it, add cocoa powder.
- Sift all these ingredients until completely combined.
- In another bowl, add powdered sugar followed by cooking oil.
- Whisk it together until it is creamy.
- Add thick curd/yogurt and whisk it well again. Add vanilla essence and mix through.
- Mix the dry ingredients with wet ingredients and gently fold them in.
- Finally add the finely grated beetroot and fold it in.
- Pour into a lined baking dish (I used 9” inch springform cake tin).
- Bake in a pre-heated oven at 180°C for 35-40 mins or until a tester comes out clean.
- Remove from oven and let the cake cool down for 5-10mins. Invert it onto a wire rack for further cooling down.
To make Cocoa Powder Chocolate Ganache –
- In a bowl, add fresh milk cream.
- Add sugar and mix it well.
- Gently heat on low flame until the sugar melts and the cream begins to boil.
- Next add the cocoa powder and quickly whisk it well so that there are no lumps.
- As the sauce begins to thicken, remove from heat.
To assemble the cake –
- On the cooled down cake, pour the cocoa powder ganache.
- Using a spatula, gently spread the ganache so that it covers the top of the cake and is dripping from edges.
- Decorate it with silver balls or chocolate shavings.
Note –
- This cake is not overly sweet and 1 cup of powdered sugar is just enough sweetness. As ganache is poured on top, it is perfect. However, for people desiring a sweeter cake, add 1-2 tablespoon extra sugar.
- It is essential to grate the beetroots as fine as possible so that it doesn’t impact the baking time.
- The curd has to be fresh and thick, not sour.
- The ganache is balanced with sugar and cocoa powder. For a sweeter version, add a tbsp. of extra sugar. For a bitter version, add a tbsp. of extra cocoa powder.
- Store the cake in an air tight container in the fridge for longer shelf life of up to a week. Reheat in microwave if the ganache on top is thick.
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