• 100g pre-cooked beetroot
  • 200g zucchini
  • 200g dark chocolate (min 70% cocoa)
  • 100g sugar
  • 3 eggs
  • 50g flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla sugar
  • 1 pinch of salt
  • Butter for the cake tin

Chocolate Cake

31.12.2025
  • Recipe

  • Preparation method

    30 minutes + 35 minutes of cooking time

  • Difficulty

    medium

  • Cost

    €€

  • Portions

    12

  • 100g pre-cooked beetroot
  • 200g zucchini
  • 200g dark chocolate (min 70% cocoa)
  • 100g sugar
  • 3 eggs
  • 50g flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla sugar
  • 1 pinch of salt
  • Butter for the cake tin

Instructions

  1. Preheat the oven to 180 degrees.

  2. Grease and flour the cake tin.

  3. Clean and peel the zucchini and cut into cubes.

  4. Steam the zucchini for a few minutes, then blend the zucchini and beet into a puree.

  5. Gently melt the chocolate and add the zucchini-beet puree.

  6. In a bowl, whisk together eggs, vanilla and sugar.

  7. Add the puree and mix. Then add the salt, baking powder and flour and mix again.

  8. Pour the homogeneous batter into a baking dish.

  9. Bake for 35 minutes.

TIPS :

The zucchini and beet give the cake a juicy texture. The two vegetables are rich in fiber and replace the fat in this cake recipe.

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