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Beet Root

Extremely Moist Chocolate-Beet Cake | ベジ(ビーツ)ケーキ

This is a recipe which I came across at Food52 / Nigel Slater’s Extremely Moist Chocolate-Beet Cake

Shopping once a week, driving to the outskirts of Tokyo to the prefectures of Yamanshi and Nagano purchasing organic, natural and seasonal vegetables and fruits has become one of our regular agendas. Rare and vegetables are attainable in local farming areas which are not welcomed by metropolitan supermarkets of mass production and qualifications.

Beetroots…being a (former) Irish girl, I was familiar with this vegetable but not too fond of its tasteless and mushy texture. Probably from nostalgia; I picked up one to see if I can pickle the vegetable for our morning salads but found to be left stranded in my vegetable basket for a couple of days; the lively fresh leaves and stems just at the verge of survival and required to be revived using the 50℃ warm water technique.

Conspicuous as to how this recipe will turn out, it had guaranteed great reviews.

Yes, it is extremely soft and moist; if you will not reveal the ingredients; I would imagine that 99% of the people will not believe that it is a ‘veggie cake’. This recipe is no doubt an extremely healthy ‘gateau chocolate’ version.









Nigel Slater’s Extremely Moist Chocolate-Beet Cake


  • 226g / 8 ounces fresh beets (Detroit dark red beets)
  • 198g / 7 ounces fine dark chocolate (70%)
  • 1/4 cup hot espresso
  • 200g / 3/4 cup + 2 tablespoons butter
  • 140g / 1 cup + 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons good quality cocoa powder
  • 5 eggs
  • 100g superfine sugar (original recipe uses 1 cup of sugar)
  1. Lightly butter an 8-inch cake pan (20cm) and line the base with a round of baking parchment. Heat the oven to 350 F/180C.
  2. Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
  3. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir.
  4. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces — the smaller the better — and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon and leave to soften.
  5. Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
  6. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.  Folding Order : Chocolate + butter , egg yolks , beets , whisked egg whites , sugar , flour/cocoa
  7. Transfer quickly to the prepared cake pan and put in the oven, decreasing the heat immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too — if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
  8. Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices.

Nigel Slater’s Extremely Moist Chocolate-Beet Cake Recipe |チョコレート・ビーツ レシピ

  • ビーツ・・・・・・・・・ 226g (大半分)
  • ダークチョコレート・クーベルチュール セレクショーネ ノワール・・・ 198g
  • ホットエスプレッソ・・・ 1/4カップ
  • バター・・・・・・・・・ 200g
  • 薄力粉・・・・・・・・・・140g
  • ベーキングパウダー・・・・小匙1 + 1/4
  • ココアパウダー・・・・・・小匙3
  • 卵・・・・・・・・・・・・5個
  • 砂糖・・・・・・・・・ 100g
  1. 直径20cmのケーキの型の底面にベーキングシートを貼ります。オーブンは180℃に予熱。
  2. ビートを綺麗に洗い、皮付き(葉付き)で30〜40分水煮をします。竹串で中まですっと通れば出来上がりです。
  3. 塩水に浸し、皮をむきフードプロセッサーでピュレ状にします。その時、葉の部分もブレンドしてしまいます。
  4. チョコレートは湯煎で溶かします。攪拌しないように気をつけましょう。チョコレートが溶けたら、熱いエスプレッソを注ぎ、キューブ状に切ったバターをチョコレートの中に沈め溶かします。
  5. 小麦粉、ベーキングパウダー、ココアを一緒にふるいにかけます。卵は卵黄と卵白にわけておきます。
  6. 大きめのミキシングボウルに卵白を入れ、しっかりと泡立ててメレンゲ状にしたら冷蔵庫で保管しておきます。
  7. 5を湯煎上から出し、卵黄を加えて、次にビートを折り込みます。次に砂糖、次に硬い卵白。この工程は大きな金属製スプーンを使用し、八の字を描く様にミキシングしてください。オーバーミックスには注意。最後に小麦粉とココアに折り込みます。ミキシングの順番:チョコレート+エスプレッソ+バター、卵黄、ビート、泡立てた卵白、砂糖、小麦粉/ココア
  8. 180℃のオーブンで約40分〜60分、私はやや低温の160〜170℃で様子を見ながら焼きました。竹串を入れて中が焼けているかどうか確認し、ケーキクーラーの上でしっかり冷ました後に型から取り出します。
  9. 焼成後はふっくらとしたケーキに出来上り、生クリームやアイスクリームをそえて食べても美味しいとおもいます。冷蔵保管もできます。冷蔵庫の保管すると密集したチョコレートガトーに変身します。ビーツの御陰で普通のガトーショコラに比べると甘さも軽減されていてもたれないベジケーキです。
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