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When life throws beetroots at you, make this Extremely Moist Chocolate Beetroot Cake!

I bought a handful of organic beetroots with the intention of juicing it together with other vegetables and fruits. But after a few juices, i got bored and i stopped — now i know where the boys got their genes from. Hohoho! Other vegetables could easily be turned to dishes or salads but beetroots? Errrr.. unlikely, because none of us likes beetroots. The taste is too earthy for me. 1-2 slices are acceptable.. but 1 whole beet?? No thank you!

And then i remember seeing chocolate cakes made out of beetroot… The rest of the story? Well, i don’t have to spell it out now, do it? *wink*

Extremely Moist Chocolate Beetroot Cake

  • 8 ounces fresh beets
  • 7 ounces fine dark chocolate (70%)
  • 1/4 cup hot espresso
  • 3/4 cup + 2 tablespoons butter
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons good quality cocoa powder
  • 5 eggs
  • 3/4 cup superfine sugar
  • Crème fraîche, to serve


  1. Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350 degrees F.
  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 (as best you can) 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.
  7. Transfer quickly to the prepared cake pan and put in the oven, decreasing the hea 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, with crème fraîche and poppy seeds.




Verdict :

Well, if you can find the recipe here on this blog, it can only mean 1 thing. It’s bloody good… so good that it’s worth writing and posting on this blog. Yeah, these days.. this blog is more or less a recipe book for me now. I only have that much time… So, the time spent here is crucial and documenting good recipes are extremely important to me. No more other nonsense but good recipes, and perhaps, some yoga updates, travel musings and a few entertaining posts about the family or the boys. It’s getting very personal and that’s the only way i want it to be. :)

So, can i taste any of the beet root’s earthiness in it? Nahh.. not at all!

It tastes exactly like how a good chocolate cake should taste like, a damn fine one too. So it is a little reddish or pinkish.. but that’s about it, promise!

Now, go make some this weekend if you’ve got a couple of beets sitting there in the fridge. Heck, even if you don’t, go buy some beets and make it already!



Mummy came to visit 2 weekends ago at the very last minute. Baby sis went travelling so, mum didn’t wanna stay home alone. So, i told her to come down South for a short visit and she agreed readily. Ooh, happiness……..

I’m from a tight-knitted family. We’re all very close and love one another to death. Being away from the family is like eating only 2 course out of the 3 course meal. I’d live but i feel incomplete. I miss hanging out with them all the time. :(

Having mummy down for just 2 days was better than nothing. Once she confirmed her trip, i knew what i wanted to bake for her. :)

In fact, i had 4 bakes which i wanted to make, but seeing the 2 cakes was enough for mummy to put up the STOP sign. Hahaahaha!

Too much, too much…“, she complained. So, 2 cakes it was. :)

Black Sesame & Black Bean Cream Cheese Pound Cake with Whole Chestnut

170g butter
100g cream cheese
140g sugar
4 eggs
170g plain flour
20g oat bran
2-3 tbsp black sesame & black bean powder
2 tbsp black sesame
100g roasted chestnut, chopped


1. Line a 7″ baking tin with baking paper. Preheat oven to 170C.
2. Beat butter, cream cheese and sugar until creamy. Add in eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder. Fold them into butter mixture together with chestnut, black sesame powder and oat bran.
4. Spread batter into prepared tin. Bake in oven for 45-60 minutes or until skewer comes out clean.


Because i was serving it to mummy — hi-tea style, i made an effort to pipe out some nice fresh cream on it and sprinkled it with green tea powder for better presentation. :)

Verdict :

WE LOVED IT!! I really do.. it’s so good that i kept 2 slices for my tea break the next day and i refused to share, meaning, i ate it only when the boys were away. Hahaha! (yes, i’m a selfish and greedy mom like that. :P)

Other than this Cream Cheese Pound Cake, i also baked Mixed Berries Cheesecake because she lovessssss cheesecake.


However, i find the recipe is rather mediocre (though others did think otherwise)…. hence, no recipe.



It’s funny how sometimes conversation between friends can get you sit up and procrastinate no more but to make the said food the very next day.

I’ve been meaning to try making savoury scones, muffins.. for the longest, longest, longest time. Somehow, i just didn’t manage to do it. There are always other bakes to bake first.. until 2 nights ago, when the gf and i were chatting and she was telling me about her bacon and cheddar muffins that were baking in the oven. After all her oohs and aahs — post eating — i was like, that’s it.. I’m baking it tomorrow!!

I almost did, you know.. but the thought of the cream in fridge stopped me. I needed to use up the cream ASAP… thus, scones it is, and no regrets. :)

Bacon and Cheddar Cheese Scones

(makes 16 scones)
3 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/4 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons
Preheat the oven to 400 degrees F.In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels.Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together.

Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.Turn out onto a lightly floured surface and pat until it comes together.

Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge.

Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

(adapted from here)

I think the family and the in laws love savoury bakes more than anything else. This one, sells like hot cakes!
Which is, quite a good news… because, it means, less sugar consumption. ;)
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