Spiced Dark Chocolate Beet Cake with Cardamom Infused Cream


Love me and feed me chocolate. It is no surprise that even though I eat way less sweet stuff than I used to, I still love good quality chocolate. I love to eat it, I love to photograph it. I love how to compliments so many dishes and flavours, I love the smooth shine when the light hits it.

I was trying to be organised last week and think about what dishes I wanted to make and shoot. My desire to be good at baking is still strong, and even though I kinda suck at it, I really wanted to make a cake. Amongst other ideas for the week’s post, one ingredient was common – beets. This naturally led me to trying a chocolate beet cake. I had never had one before and I was interested to see if my baking skills could pull one off. Turns out it was easy. A very indulgent, rich chocolate cake, thick and moist, that serves way more people than pudding tin instructions suggested. I guess I wouldn’t win a cake eating contest, when I am trying to convince you that a cake for 6 is really a cake for 10!


I shot some chocolate portraiture early one morning, which was the best part of making this dish. (Buying half a kg, 1 pound, of dark chocolate definitely wasn’t as my wallet took a hefty blow. I bought Lindt dark chocolate because its sugar content isn’t ridiculous). I am in love with tempered chocolate and the shine it gives. I love how the light dances on its edges and carves out the squares we all associate with the luxurious bite sized pieces.

I really played with a lot of dishes last week and I played for about eight hours on this dish to really explore hard light and dark tones. Back to back editing and my new role at work, it is no wonder that I slept for what seemed like a week last night and this morning. (I went to bed in the afternoon yesterday, woke up to cook dinner, went back to bed. Was up at 6am for breakfast with some lovely ladies, then back in bed until midday!)


I used a 22cm (8.5″) pudding pan to make the cake. It rose close to the pans capacity, and the extra beetroot that I added made the cake heavy and very moist. I would think that this recipe could also be made in a brownie tin for chocolate beet brownies, but that might just be the amateur baker in me talking! If you try it out in a brownie tin, I would love to know how it turns out.

I have eaten the cake both with and without cream. I do love a warm cake with a dob of cream on the side, but it is just as good 4 days later on its own as you sneak a bite from the cake tin. As the pudding pan I used gave me a great flat surface on the top of the cake for a garnish, I used some freshly cut strawberries and broken pieces of dark chocolate – but you could use any other fruit or a chocolate ganache if you liked.


Spiced Dark Chocolate Beet Cake with Cardamom Infused Cream

Serves 10*


400g (14oz) good quality dark chocolate, 80%
250g (8.5oz)beetroot, very finely grated
6 eggs, separated
1/2 cup caster sugar
1/4 teaspoon ground allspice
1/4 teaspoon vanilla extract
100ml (approx. 1/2 cup) coconut cream
75g (2.5oz) almond meal

Cardamom Cream
1 cup pouring cream

8 cardamom pods

Fresh strawberries, quartered

Dark chocolate, shaved or grated
Cacao powder for dusting


Preheat the oven to 170 C (340 F). Separate your eggs and set aside. Grate the beetroot and set aside.

Melt 3/4 of the chocolate in a heatproof bowl over a saucepan of simmering water on medium heat until the chocolate is completely melted. Turn the heat down to low and add the remaining 1/4 of chocolate, it should melt quite quickly.

In a bowl, whisk the egg yolks and sugar until creamy, (about 3 minutes). Add the allspice and vanilla, combine. Pour in chocolate and grated beetroot and stir to combine. (The chocolate will cool down and become a little hard to mix so be sure to start mixing as soon as you pour the chocolate and grated beet into the mixture). Set aside.

Whisk the egg whites until soft peaks form. Add the egg whites and coconut cream to the cake mixture and stir until fully combined and silky. Add the almond meal and mix.

In a greased 22cm (8.5″) pudding pan, scoop in the mixture, making sure it gets into the curves of the tin. Place in the oven and bake for 45 minutes.

Meanwhile, over a low – medium heat, slowly bring the pouring cream and cardamom pods to a boil. Remove from heat and let infuse for 20 minutes. Remove the cardamom pods and set aside in the fridge until ready to use. (The cream can be made the day before or before the cake if you want the cream to be chilled).

Using a skewer, check to see how cooked the cake is. It should be a little uncooked in the middle. Turn the oven down to 150 C (300 F)and bake for another 30 mins. The cake should now spring back and be cooked through. Turn the oven off and leave the cake to cool in the oven for another 15-20 minutes. Take the cake out of the cake tin and let cool for 15 minutes. You can now garnish it with a dusting of cacao, strawberries and shaved dark chocolate bits. Serve with the cream.

* The pudding tin serves 6, but I think this cake is so indulgent that it could serve 10!


4 thoughts on “Spiced Dark Chocolate Beet Cake with Cardamom Infused Cream

    • The almond meal goes after all other ingredients have been added and combined. I have updated this in the directions. Thanks for letting me know I left it out, so I could fix it!

  1. Pingback: Spiced Dark Chocolate Beet Cake with Cardamom Infused Cream | Start to be Healthy Now

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