Dark Chocolate Beetroot Snack (Printable)

A moist, rich snack boasting earthy beetroot and dark chocolate for a delicious treat.

# What You 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

# How to Make It:

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

# Expert Suggestions:

01 -
  • It's fudgy and moist without feeling heavy, thanks to the beetroot keeping everything tender.
  • Impress people with a cake that tastes indulgent but secretly packs vegetables and antioxidants.
  • It comes together in under an hour and requires just one bowl for mixing.
02 -
  • Cool your melted chocolate slightly before folding it in, or the warm chocolate will scramble the eggs and create graininess.
  • Don't skip cooling the cake in the pan—cutting it warm will make it crumbly and ruin the fudgy texture you've worked for.
  • Use real cooked beetroot, not pickled; vinegar will throw off the balance and the chocolate won't shine.
03 -
  • Room-temperature eggs incorporate more smoothly and create a more stable emulsion with the oil.
  • Don't overbake; the toothpick test is your friend—moist crumbs are the goal, not a clean center.

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