Beetroot strawberry cake with white heart shape chocolate and strawberry chocolate

Google: “Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving.”

“Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten.”

“Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control (1Trusted Source, 2Trusted Source). Usually consumed raw and fresh, these berries can also be used in a variety of jams, jellies, and desserts.”

“Dark chocolate chips are dark brown to black coloured, small chocolate chunks in the shape of teardrop with flat bases. They are prepared from chocolate with 65-80% cocoa content. They may have the shape of rectangular or square blocks as well. Dark chocolate is loaded with nutrients that can positively affect your health. Made from the seed of the cacao tree, it’s one of the best sources of antioxidants you can find. Studies show that dark chocolate can improve your health and lower the risk of heart disease.”

“White baking chips contain no cocoa butter and thus can’t be labelled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil). It is the presence of pure cocoa butter that makes your white chocolate bar a healthy one. Pure cocoa butter is rich in antioxidants, which are favourable for your body.”

I craved for chocolate and strawberries today. I saw beetroot ready peel in packed of 4 small bulbs. Bought it to try to bake a cake with my leftover dark and white heart shapes chocolate. This time instead of glazing with jam, I decided to try with melted chocolate coating on top of the cake. I am glad that it turned out moist, healthy, and delicious. Let’s bake and enjoy my craving for chocolate and strawberries!!!


Stars dark chocolate, white hearts chocolate and coating strawberries

200 g dark chocolate chips
1 Tsp oil
150 g white chocolate chips
1 Tsp oil
8 strawberries

Cake ingredients

250 g butter, room temperature
200 g castor sugar
4 large eggs
4 beetroot bulbs
1/8 c orange juice
380 g self raising flour
300 g double cream
1 1/2 Tsp baking powder
1 Tsp bicarb soda
1/2 Tsp salt
180 g strawberries, stems removed, cut into bite size


One day in advance

Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place dark chocolate chips in a heat-proof glass bowl that is slightly larger than the saucepan. The bowl should sit on top of pan without its bottom touching the water. Reduce the heat to medium-low. Place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with a dry rubber spatula, until chocolate is mostly smooth and melted, 2 to 4 minutes.

Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and mixture is smooth (return bowl to saucepan, if needed). Stir in oil until melted and set to cool slightly before spooning into the 1 star mould.

Use the remaining melted dark chocolate to coat 8 strawberries. Place star shapes mould in freezer 4-6 hours or overnight to set. The strawberries chocolate on a line tray in fridge, until needed. When you want to unmould, remove star shapes mould to fridge for about 1 hour, for easy to unmould and transfer to a container and put back in freezer until needed.

Melting white chocolate: Place a saucepan on the stove and add 1-2 inches of water to the saucepan. Place a clean heat-proof bowl over the saucepan. The bowl should fit over the saucepan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a “seal” that will trap steam within the saucepan). Add chocolate in to bowl.

Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate and it will begin to melt. As the chocolate melts, keep stirring with a heat-safe rubber spatula until it is completely melted. Set to cool slightly then pour into a jug so easy to pour into the heart shape moulds, then place in freezer 4-6 hours or overnight to set.

The following day

Put beetroot into Nutri bullet with orange juice; pureed and set aside to cool for later. Preheat the oven to 180 degrees C. Grease and line a 23 cm design round cake pan. Put the 90 g strawberries at the bottom of greased cake pan.

Place flour, baking powder, bicarbonate soda, and salt into a bowl and mix well. Beat butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary, adding a spoonful of flour with the last egg to prevent mixture from curdling.

Beat in beetroot pureed and the double cream for 2 minutes further. Add flour mixture all at once and mix well. Spoon the batter into the prepared pan, smooth the batter and then add the 90 remaining strawberries, gently push it in. Bake in the preheated oven for 50-60 minutes or until skewer inserted into the center of the cake, comes out clean.

If it gets too brown quickly, cover loosely with a sheet of lightly greased aluminium foil and continued to bake. Once done, leave cake in the pan with oven door close for 30 minutes. Then remove from oven and on to wire rack for 30 minutes before removing from pan and transfer to a cake base.

Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the remaining melted dark chocolate chips in the bowl over the saucepan to remelt the chocolate, stirring occasionally with a dry rubber spatula, until chocolate is melted, 2 to 4 minutes, let cool slightly. By then cake has cool completely, pour the melted chocolate on top of middle of cake, spread out cover the top. Set aside to set.

Just before serving, arrange 7 strawberries chocolate around the cake, one star shape chocolate on the left slightly inside, then 4 white heart shapes curve downward and one strawberry chocolate on the right in between two white heart shapes chocolate. Enjoy with a cup of coffee or tea or a glass of dessert wine with extra chocolates.

Note: Do wear gloves if you are using fresh beetroot. You can blitz your beetroot in juicer processor. No need add water. You can juice strawberries instead of cutting to bite size. Oven temperature may vary. You might need less or more time. If cake too brown cover with foil after 40 minutes. You can omit double cream if you don’t want it. You can use sour cream. Or add 1 more beetroot. You can decorate anyhow you like. You can make white chocolate ganache; increase white chocolate amount perhaps 50-60 g more or spread strawberry jam.