Chocolate Beetroot & Black Tea Cake With Sweet Crea

Name: Chocolate Beetroot & Black Tea Cake With Sweet Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2-3 beets ( about 1 1/2 cup); 1 cup cocoa powder (or melted bittersweet chocolate); 1 cup sugar; 1/4 cup black tea (or water); 1 cup melted butter; 1 cup flour; 1 1/4 teaspoons baking powder; 5 eggs (separated); 1/4 teaspoon salt; For the icing; 1 cup icing sugar; 1 cup plain yogurt; 3 tablespoons cream cheese; 1/2 teaspoon vanilla extract

Servings: persons

For the cake
2-3 beets ( about 1 1/2 cup)
1 cup cocoa powder (or melted bittersweet chocolate)
1 cup sugar
1/4 cup black tea (or water)
1 cup melted butter
1 cup flour
1 1/4 teaspoons baking powder
5 eggs (separated)
1/4 teaspoon salt
For the icing
1 cup icing sugar
1 cup plain yogurt
3 tablespoons cream cheese
1/2 teaspoon vanilla extract

1
["Peel and quarter the beets. Boil for about 30 minutes. Blend the beets in a food processor (I left a few small chunks unblended for a pleasingly colourful effect).", "Preheat oven at 350u00b0F/180u00b0C/Gas mark 4.", "In a large bowl mix cocoa, tea and butter together until smooth. When it mixed well, add egg yolks and the blended beets.", "In a separate bowl mix the flour, baking powder and salt.", "In yet a third large bowl whip the egg whites until stiff. Gently fold in sugar until it combines with the egg whites. Then fold in the chocolate/beet mixture. Once combined, fold in the dry mixture until smooth.", "Pour into a buttered pan and bake for 30-40 minutes. Test your cake by poking it with a fork. If it comes out clean, your cake is done.", "While the cake is baking, combine your icing ingredients in a food processor and blend until smooth. Add more cream cheese to achieve a thicker consistency. Add more yogurt to achieve a runnier icing. Let your icing set in the fridge.", "Let your cake cool. Then ice it. Then drool over what you just made.
2
Join the chocolate beetroot movement."]

1130

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake, 2-3 beets ( about 1 1/2 cup), 1 cup cocoa powder (or melted bittersweet chocolate), 1 cup sugar, and more.

Yes, Chocolate Beetroot & Black Tea Cake With Sweet Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Beetroot & Black Tea Cake With Sweet Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions