Unglaublich saftiger Red-Velvet-Schokolade-Kuchen
Unbelievably moist Red Velvet Chocolate Cake. It’s packed with tasty and healthy ingredients and one of my most favorite cakes. By far.
Servings Prep Time
8-10pieces 15minutes
Cook Time
Servings Prep Time
8-10pieces 15minutes
Cook Time
Red Velvet Cake
  • 130g whole grain flour
  • 120g brown sugar
  • 120g bittersweet chocolate
  • 40g cocoa powder
  • 3medium organic eggs
  • 1tsp baking powder
  • 1pinch of salt
  • 450g cooked beetroot
  • 120ml neutral oil
Chocolate Glaze
  • 150g bittersweet chocholate
  • 60ml oat milk
  • 1tbsp coconut oil
  1. Preheat the oven to 180°C top/bottom heat. Prepare a cake tin (approx. 16x25cm).
  2. Beat the eggs with sugar and salt in a food processor or with a hand whisk for about 4-5 minutes until foamy.
  3. 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.
  4. 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.
  5. Fill the Red Velvet dough into the cake tin and bake for 40-45 minutes. Allow to cool completely.
  6. 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.
  7. 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).