As far as my passion for trying out and experimenting with cooking and baking is concerned, I have often fallen on my nose. I could tell you many stories of gluten-free biscuit doughs aka crumbs and fallen apart cakes. I won’t. Don’t worry.
Since I have already made so many delicious new dishes the few slips are absolutely worth it.
My latest experiment is this Red Velvet Chocolate Cake.
On one of my favourite vegetarian foodblogs, KRAUTKOPF, I stumbled across the recipe and immediately got stuck. On the one hand, the photos of Susann and Yannic look so beautiful. On the other hand I wanted to know if the texture of this Red Velvet Chocolate Cake is really as moist as it looks on their blog.
This cake keeps its promise.
Real, melted chocolate:
The fact that the dough contains not only cocoa powder but also real dark chocolate makes the Red Velvet Cake both tasty and, in terms of consistency, kneeling down. It is important that you use a high-quality, genuine chocolate though.
Oil instead of butter:
The oil is another reason why the cake is so moist and stays like that for a long time. I even liked it a bit better the next day. This is probably due to the fact that the ingredients flavors were better combined.
Somehow I managed to save one last piece until the day after the next day and even then the Red Velvet Chocolate Cake hasn’t lost a bit of its moist texture.
The main ingredient: Beetroot
Now it’s out. The Red Velvet Chocolate Cake owes its colour and hence its name to the deep red vegetable. A whole 450 grams are in the dough. The risk that I would taste the beetroot strongly was worth it to me, because I love the earthy taste of this healthy winter vegetable.
But it wasn’t like that at all. Sure, you will recognize the taste. But this is how it should be. It’s absolutely good. The earthy, soft aroma goes so incredibly well with the other ingredients! It almost looks like a spice with makes a good dish into an amazing one. Like cinnamon in rice pudding or thyme in tomato sauce. So tasty, trust me!
I don’t have to start raving about the influence that beetroot has on the texture, do I?
The only thing I’m going to change next time is that I will put a little more chocolate and a little more sugar in the dough. I usually prefer when dishes aren’t too sweet, but the original recipe was a tick too “mild” for me.
I have already adapted the recipe for you guys. As I listed it below, the Red Velvet cake is perfection.
|Prep Time||15 minutes|
|Cook Time||40 minutes|
- 130 g whole grain flour
- 120 g brown sugar
- 120 g bittersweet chocolate
- 40 g cocoa powder
- 3 medium organic eggs
- 1 tsp baking powder
- 1 pinch of salt
- 450 g cooked beetroot
- 120 ml neutral oil
- 150 g bittersweet chocholate
- 60 ml oat milk
- 1 tbsp coconut oil
Red Velvet Cake
- Preheat the oven to 180°C top/bottom heat. Prepare a cake tin (approx. 16x25cm).
- Beat the eggs with sugar and salt in a food processor or with a hand whisk for about 4-5 minutes until foamy.
- Mix flour, cocoa powder and baking powder well in a bowl. Place the chocolate in a heat-resistant container and melt over a water bath.
- Finely grate the cooked, cold beetroot with a grater and place in a large bowl. Add the chocolate and oil and mix well. Add the flour mixture and mix well again. Finally fold in the eggs.
- Fill the Red Velvet dough into the cake tin and bake for 40-45 minutes. Allow to cool completely.
- For the chocolate glaze, place the chocolate, oat milk and coconut oil in a saucepan and melt at low heat. Stir constantly until a creamy glaze is obtained.
- Spread the chocolate onto the cooled cake and distribute evenly. If you like, you can top the Red Velvet cake with hooked chocolate and acai powder (or some beetroot powder).