Eggless Chocolate Beetroot Cake with Cocoa Powder Ganache Recipe
The best eggless chocolate beetroot cake ever, with simple yet delicious cocoa powder ganache!
Eggless Chocolate Beetroot Cake with Cocoa Powder Ganache Recipe
The best eggless chocolate beetroot cake ever, with simple yet delicious cocoa powder ganache!
Servings Prep Time
19″ inch cake 15minutes
Cook Time
40minutes
Servings Prep Time
19″ inch cake 15minutes
Cook Time
40minutes
Ingredients
To make Eggless Chocolate Beetroot Cake –
  • 1 1/4cups Maida
  • 1cup Powdered Sugar
  • 1/3cup Oillittle less than 1/3 cup ~70ml
  • 1cup Thick Curd/Yogurt
  • 1tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1/2cup Cocoa Powder
  • 1cup Grated Beetroot
  • 1tsp Vanilla Essence
To make Cocoa Powder Chocolate Ganache
  • 1/4cup Milk Cream
  • 2tbsp Sugar
  • 3tbsp Cocoa Powder
Instructions
To Make Eggless Chocolate Beetroot Cake –
  1. In a bowl, add all-purpose flour followed by the baking powder.
  2. Next add the baking soda.
  3. Into it, add cocoa powder.
  4. Sift all these ingredients until completely combined.
  5. In another bowl, add powdered sugar followed by cooking oil.
  6. Whisk it together until it is creamy.
  7. Add thick curd/yogurt and whisk it well again. Add vanilla essence and mix through.
  8. Mix the dry ingredients with wet ingredients and gently fold them in.
  9. Finally add the finely grated beetroot and fold it in.
  10. Pour into a lined baking dish (I used 9” inch springform cake tin).
  11. Bake in a pre-heated oven at 180°C for 35-40 mins or until a tester comes out clean.
  12. Remove from oven and let the cake cool down for 5-10mins. Invert it onto a wire rack for further cooling down.
To make Cocoa Powder Chocolate Ganache –
  1. In a bowl, add fresh milk cream.
  2. Add sugar and mix it well.
  3. Gently heat on low flame until the sugar melts and the cream begins to boil.
  4. Next add the cocoa powder and quickly whisk it well so that there are no lumps.
  5. As the sauce begins to thicken, remove from heat.
To assemble the cake –
  1. On the cooled down cake, pour the cocoa powder ganache.
  2. Using a spatula, gently spread the ganache so that it covers the top of the cake and is dripping from edges.
  3. Decorate it with silver balls or chocolate shavings.
Note –
  1. This cake is not overly sweet and 1 cup of powdered sugar is just enough sweetness. As ganache is poured on top, it is perfect. However, for people desiring a sweeter cake, add 1-2 tbsp extra sugar.
  2. It is essential to grate the beetroots as fine as possible so that it doesn’t impact the baking time.
  3. The curd has to be fresh and thick, not sour.
  4. The ganache is balanced with sugar and cocoa powder. For a sweeter version, add a tbsp. of extra sugar. For a bitter version, add a tbsp. of extra cocoa powder.
  5. Store the cake in an air tight container in the fridge for longer shelf life of up to a week. Reheat in microwave if the ganache on top is thick.