Feeling a bit adventurous and looking for a healthy and unconventional chocolate cake recipe to impress your friends and family? Try this chocolate, beetroot & raspberries cake!

It took me a few try-outs before I could come up with a nice recipe, but I guarantee that you will love it! This chocolate beetroot and raspberries cake recipe is going to dazzle all your chocolate lovers!

I can see some of you wrinkling your nose at my mention of “beetroot” in the title. But I can assure you, as a chocolate cake lover, that the beets make this dessert tastier. Besides being packed with nutrients, they also bring moisture, richness and just add to the incredible flavour of this already amazing dessert.

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Chocolate, Beetroot & Raspberries cake

INGREDIENTS
1 small finely grated beet
100 grams of 70% dark chocolate
¼ cup of maple syrup
4 eggs
1 spoon of coconut oil or olive oil
1 cup of raspberries
½ spoon of aluminum-free baking powder.

INSTRUCTIONS

• Preheat the oven to 180C.
• Separate the white from the yolk, whip the whites until stiff and foamy.
• In a pan, on low heat melt the chocolate then remove from the heat.
• Add the maple syrup, the finely grated beet, the coconut oil, the baking powder
  & two yolks to the chocolate.
• Mix gently.
• Delicately, add the whites to the chocolate preparation.
• Add the raspberries to the preparation, mix gently.
• Put a parchment paper on a baking pan and place the preparation.
• Put in the oven for 30 minutes, please check every ten minutes.
• To check if it’s cooked, put a knife into the cake and if it comes out clean it is cooked.

Enjoy this unconventional chocolate cake!

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Nutrition facts

Beetroot = dietary fibre, potassium, vitamin B & C, iron & magnesium.
Raspberries = dietary fibre and vitamin C. It’s one of my favorite fruit

Beets also have natural sugar, which adds sweetness to this cake without using as much sugar as any traditional chocolate cake recipes.

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To roast a beetroot

Preheat your oven to 200°C, wrap the cleaned and trimmed beetroot in aluminum foil, and roast it in the oven for about 45-60 minutes or until it's tender when pierced with a knife. Once done, let the beetroot cool before peeling and slicing it.

Warning: Keep in mind that beetroots are high in fructose, so not so great for people with irritable bowel syndrome.