13 Aug



After carrot cake, zucchini bread – Chocolate and beetroot has now become a ‘classic’ and healthy flavour combination in baking chocolate goodies. The deep pink earthiness of a beet is surprisingly well suited for bittersweet chocolate cake. The cake itself is on first glance just a normal chocolate cake, but if you look more closely you can see a definite rustic burgundy hue.

The flavour too was chocolaty, only more complex with an undertone of there being something a little bit extra special included, without it actually screaming beetroot. Its like when you add just a touch of coffee to chocolate cakes, you don’t necessary taste the coffee, but it adds a depth and richness to the chocolate. This seemed to work in the same principle.

This cake can be had as such without the frosting and too much calories. I was making for some guests and kids so i made it with frosting, even without that it is such a soft, melt in the mouth chocolate cake. I added an apple coz i just had two small beet, but neither could i taste the apple or beet in the cake.

250g plain chocolate broken up
3 large free range eggs
200g light muscovado sugar
100ml sunflower oil
1tsp vanilla extract
100g self raising flour
1/2 tsp bicarb
1/2 tsp baking powder
50g ground almonds
200g raw beetroot – finely grated
50g cox’s apples – finely grated

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This is a slightly twisted ross burden’s chocolate beetroot cake recipie,



  • 85 grams Dark Chocolate
  • 3 medium Eggs
  • 300 grams  sugar
  • 240 ml Olive Oil
  • 200 grams Cooked Beetroots or 2 medium ones
  • 1 large apple – grated
  • 1 teaspoon Vanilla Extract
  • 30 grams Cocoa Powder
  • 200 grams  plain flour
  • 1 1/2 teaspoon baking powder
  • pinch of salt



Pre heat oven to 180 degrees celsius. To cook the beetroots, peel and Chop them into chunks. Place in a pan with just enough water to cover them. Put a lid on the pan, and simmer till the beets are fork tender. Add more water while cooking if needed. But make sure you cook away all the water, you dont want the cooked beets to be watery. Then place the cooked beetroot in a blender and puree.


Melt the chocolate (even 70 grams is enough) over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree ,grated apple, the melted chocolate and vanilla into the egg mixture. Beat just until combined. Don’t over work it. Sift the cocoa. Add this and the plain flour, baking soda and salt to the beet batter.
Fold just until everything is combined. Don’t over mix the batter. Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.


Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.


  • 1 stick unsalted butter, softened to room temperature
  • 1 cups powdered sugar
  • 1/2 cup Nutella
  • 2 Tablespoons heavy cream
  • 1 teaspoons vanilla extract
Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. Add powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 2 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add a pinch of salt to cut the sweetness. Frost the cooled cake with frosting and decorate as desired.
Here’s my little one waiting patiently for a piece of cake……

To those of you who think nutella is healthy – one tablespoon of Nutella has 100 calories, six grams of fat, two grams of saturated fat and 11 grams of sugar. Compare that to an average, no name brand of frosting, which has 75 calories, three grams of fat, one gram of saturated fat and 7.5 grams of sugar.

One woman actually took the makers of Nutella to court over their advertising of the spread as a healthy breakfast treat – and won, according to CBC news.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…




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