Crock-Pot recently got in touch and asked me to come up with a recipe using a slow cooker to help them celebrate #Crocktober – their month of celebrating all things slow cooking.
Slow cookers certainly aren’t just for meat. Vegetarians can absolutely make great use of them as well, from chili and curry to soups and beans. I’m a huge fan of veggie stews, particularly at this time of year when the leaves blow through the air, but this time I wanted to get back to my veggie desserts roots and slow cook a cake. A chocolate beetroot cake.
Beets and chocolate are such a wonderful combination. Now almost as ubiquitous as the humble carrot cake, this vegetable cake is no longer considered strange, which pleases me very much.
Slow cooking this chocolate beet cake gives it a rich, fudgy texture that matches the earthiness of the root vegetable hidden within. I’ve kept the cake fairly low in sugar so that I could top it with this whipped vanilla cream, made pink with beetroot juice. The very subtle flavour of the beet juice tastes lovely with the vanilla and the lightness of the cream lifts the intense cocoa flavour of the cake.
- 150g (5oz) cooked beetroot (reserve any juice for the topping)
- 115g (1/2 cup) unsalted butter, melted and allowed to cool slightly
- 160g (3/4 cup) sugar
- 1 tsp vanilla extract
- 3 eggs
- 140g (1 ¼ cups) plain (all purpose) flour
- 100g (1 cup) unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- cooking oil spray
- 150ml (1/2 cup) double (heavy/whipping) cream
- 2 tsp caster sugar
- 1 tbsp beetroot juice (reserved from cooking the beetroot, or from the packaging if using vacuum-packed)
- ½ teaspoon vanilla extract
- Line the bottom and sides of the 3.5L slow cooker insert with baking paper and spray with the cooking oil.
- Puree the beetroot, then, in a large bowl, stir together the pureed beetroot, melted butter, sugar and vanilla. Add the eggs, one at a time, and stir each one in well.
- In a separate bowl, stir together the flour, cocoa powder, baking powder and salt.
- Pour the dry ingredients into the wet and gently stir to combine, being careful not to over-mix.
- Spoon the batter into the prepared slow cooker insert. Using a wet spoon, spread the batter to the edges and level evenly.
- Put the lid on the slow cooker and set to low for 2 ½ hours.
- When cooked, let the cake cool slightly in the insert, then carefully remove and allow the cake to cool fully on a wire rack. Top with the beetroot vanilla topping and grated chocolate.
- Whip the cream and sugar together until thick. Add the vanilla and beetroot juice and whip again until all combined.
Are you looking for more slow cooker inspiration? Try these recipes!:
Kevin from The Crafty Larder’s Bakewell Macaroni Pudding
Jan from A Glug of Oil’s Sausage and Vegetable Stew (easy to make veggie or vegan)
Fancy joining in the fun – tweet your October slow cooker dishes with #Crocktober
I’m entering this recipe for Slow Cooker Beetroot Chocolate Cake with Beetroot and Vanilla Topping into a few blog linkies:
Recipeoftheweek by A Mummy Too
We Should Cocoa by Tin and Thyme, hosted this month by It’s Not Easy Being Greedy – this month’s theme is USA, so my cake fits in as slow cooking is very popular in America.
The Slow Cooked Challenge by FarmersGirlCooks and BakingQueen74
Simply Eggcellent by Belleau Kitchen
Disclosure: CrockPot commissioned this recipe post and sent me a slow cooker to use. All opinions are my own.