Looking to try something a little different for your next baking session? This Beetroot Chocolate Cake is not only moist and rich in flavor, but it also sneaks in some healthy beetroot for a nutritious twist! The best part? You don’t need an oven to make this delicious cake—just your trusty kadhai. Perfect for when you're craving a homemade dessert that's quick, easy, and full of vibrant color.
Why Add Beetroot to Chocolate Cake?
Beetroot might seem like an unusual ingredient for cake, but it adds natural sweetness, moisture, and a beautiful pink hue to your dessert. Plus, it’s loaded with nutrients like fiber, iron, and antioxidants, making this cake a healthier option without compromising on flavor. When paired with chocolate, beetroot creates a rich, velvety cake that’s impossible to resist!
Ingredients (Serves 2-3)
1 beetroot, grated and blended
Red or pink food color (optional)
1 tbsp oil
½ cup maida (refined wheat flour)
½ cup powdered sugar
1 cup milk (approx.)
2 tbsp curd
½ cup whole wheat flour (atta)
1 tsp baking powder
¼ tsp baking soda
1½ tsp hot chocolate powder
Cooking Instructions
Step 1
First of all, blend the grated beetroot along with 1 tsp of sugar in a blender or grinder. And make a puree. Keep it aside.
Step 2
In a separate bowl, add maida, flour, baking powder, hot chocolate powder and mix it well.
Step 3
Preheat the Kadhai for 8-10 minutes. And prepare cake pan, grease it with oil. Keep it aside.
Step 4
In a separate bowl, mix milk, oil, sugar. Now start pouring the dry mixture (in small portions) into wet mixture.
Step 5
Add curd, beetroot puree, red or pink food color and mix it well (Don't over mix). Add baking soda and mix well
Step 6
Now pour the whole mixture in cake pan. Place it in kadhai. Cover and cook for 25-30 minutes.
Step 7
Check by inserting a toothpick, if it comes out clean your cupcake is ready. Once it's done. Remove it from Kadhai and let it cool. Unmould it, garnish it with some sprinklers and serve it.
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