Before I started receiving a weekly organic vegetable box the only beetroot I’d ever really tried was the pickled variety from the supermarket. Occasionally I would pick up a pack of boiled, ready to eat, shrink-wrapped beetroot to make the chocolate beetroot cake recipe from the Green & Black’s Chocolate Recipes book (2003). It made a rather nice cake, but it was somewhat dry. I got around that problem by serving it with a great bowlful of vanilla ice cream or lashings of double cream.
I’d never tasted raw beetroot before my veg box. True story!
This has changed now, with winter varieties arriving in our veg box in the early spring (I still have a blog post in the drafts folder from back then I should share with you soon!) and it’s beetroot season just now.
See all these lovely organic beauties? I photographed these while on a Shetland-wide foodie tour a few weeks ago. These were all destined for the lucky folk who receive their vegetable box.
I’ve been roasting a lot of the beet root in a baking tray with assorted white, yellow and orange carrots, fennel, onion and garlic and was I taken with how sweet and simply gorgeous the flavour of roasted beetroot is.
Recently, my youngest son asked me where chocolate comes from. I love the inquisitive minds of my children, I do. So I brought out the aforementioned Green & Black’s cook book and showed him images of the cocoa bean, the white fluff of the interior and the cacao nibs from where we get our real chocolate.
Shortly after that I was doing a small shop in our local wholefoods store when I spotted a bag of organic raw cacao nibs on the ‘new in’ shelf. I bought them for the sole purpose of educating my youngest about real chocolate. He was over the moon, especially when I turned the cacao nibs into cupcakes with bright pink frosting!
Using my Froothie Optimum 9400 blender I pulverised the raw cacao nibs into powder in a matter of seconds and incorporated pureed roasted beetroot into the recipe for its remarkably sweet flavour. I loved the colour of the batter – a rich velvety wine colour. This colour was retained for awhile after baking, but it faded to a dark chocolate colour after a day.
Unlike chocolate beetroot cakes made with boiled beetroot, the roasted beetroot flavour is noticeable in these cupcakes, especially as I use a tablespoonful of the puree to colour the frosting. Look at how wonderfully vibrant that colour is! The little flecks of beetroot really appeal to me, for some reason. My children had two of their veggie phobic friends visiting when these were being photographed. I let them each try one and the eldest remarked that they were the best cupcakes he’d ever, ever eaten in his entire life.
I should open a cake shop, he suggested, scoffing a large mouthful of chocolate cupcake.
I’ve tried making this recipe both with butter and sunflower oil in an attempt to make a non-dairy recipe for my non-dairy readers. Truth be told I prefer the texture of the cakes made with butter, but the sunflower oil ones do work as well. My vegan cake-making skills are not good enough to attempt to make this 3 egg mixture animal free, but any suggestions would be gratefully received.
I did try a gluten free sugar free version too – these ended up in the bin. <shudder>
So, yes, I am now a convert to the wonderful world of combining roasted beetroot and raw chocolate. I loved the texture of the cacao nibs I used to decorate the top too, a wonderful hard contrast to the soft, sweet frosting and rich chocolate cake. One almost feels virtuous tucking into one of these with all the health giving properties of raw cacao and slow roasted beetroot.
Failing access to (or the budget for) cacao nibs and raw chocolate, replace the nibs with cocoa powder, omit the bicarbonate of soda and use a good quality dark chocolate (at least 70% cocoa solids).
Top tip: Do you use the same reusable piping bag over and over? Has it been sitting in your drawer for years? Go and give it a sniff. It’s pretty rank, isn’t it! I’d never before had the notion to go sniff my piping bag until I was advised to by the lovely cake-baking ladies in a local village shop. I now use plastic disposable piping bags!
Linking up with Treat Petite with a theme of Autumn or Trick or Treat for October (Trick! There’s vegetables in your cupcake!). This challenge is co-hosted by Stuart at Cakeyboi and Kat the Baking Explorer. Also linking up with Love Cake by Ness at JibberJabberUK as the theme is ‘Dark’, Tasty Tuesdays by Vicki at Honest Mum, Recipe of the Week by Emily at A Mummy Too and Cook, Blog, Share by Lucy at Supergolden Bakes.
OTHER CHOCOLATE BEETROOT RECIPES YOU MIGHT LIKE
Chocolate Beetroot Fudge/Truffles are used in Sarah’s Chocolate Aubergine Cake
Beet Nut Butter Cups by Kate
Red Velvet Raw Vegan Beetroot Bounty Bars by Shaheen
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
Disclaimer: this post contains an affiliate link. I am a Froothie Ambassador and if you make a purchase via the link I will get a commission. All opinions expressed are my own. This is not a paid post.