Last Updated on 4 months by Neha Deshmukh

Beetroot Chocolate Skillet Cake Recipe – Easy Indian Fusion Dessert

Introduction

Okay, so I have to confess – I was super skeptical when I first stumbled upon a beetroot chocolate cake recipe. Beetroot in a dessert? Really? But trust me on this one. It’s a game changer! This Beetroot Chocolate Skillet Cake is unbelievably moist, subtly sweet, and has a beautiful, rich chocolate flavor. It’s an easy Indian fusion dessert that’s perfect for a cozy weekend brunch or a quick sweet treat. Plus, it comes together in under 30 minutes!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The beetroot adds a natural sweetness and incredible moisture without overpowering the chocolate. It’s a fantastic way to sneak in some extra veggies (don’t tell the kids!). And honestly, the skillet method is just so satisfying – that slightly crispy edge is divine. It’s a simple recipe with a big impact, and it’s guaranteed to impress.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 cup All-purpose flour (Plain flour) – about 120g
• 1 cup Milk – 240ml
• 2 small Beetroot
• 1 tablespoon Cocoa powder – about 10g
• 1 tablespoon Brown or white sugar – about 15g
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable oil – about 15ml
• 1 tablespoon Baking powder – about 10g
• 1 teaspoon Vanilla essence – about 5ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Beetroot: Choosing & Preparing

You want beetroots that are firm and smooth, without any soft spots. Smaller beetroots tend to be sweeter. I usually peel and cube them, then boil until tender – you can do this on the stovetop or even in the microwave for a quicker option. Don’t discard the beautiful deep red water after boiling – it’s great for adding colour to rice or dals!

Cocoa Powder: Types & Flavor Profiles

I prefer using Dutch-processed cocoa powder for this recipe, as it has a smoother, less acidic flavor. Natural cocoa powder works too, but you might notice a slightly tangier taste. Experiment and see what you prefer!

Flour: All-Purpose vs. Whole Wheat Options

All-purpose flour (maida) gives the lightest, fluffiest texture. But if you’re looking for a slightly healthier option, you can substitute up to half of the all-purpose flour with whole wheat flour (atta). Just be aware that it might result in a slightly denser cake.

Oil: Exploring Regional Indian Cooking Oils

Traditionally, Indian cooking uses a variety of oils. While vegetable oil works perfectly fine here, you could experiment with a mild-flavored nut oil like groundnut oil for a subtle regional twist. Just make sure it doesn’t have a strong flavour that will compete with the chocolate.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, peel and cube those beetroots. Boil them until they’re tender – you should be able to easily pierce them with a fork. Let them cool completely.
2. In a mixing bowl, whisk together the flour, baking powder, salt, sugar, and cocoa powder. This ensures everything is evenly distributed.
3. Now, blend the cooked beetroots with the milk until you have a smooth puree. This is where the magic happens! Add this beautiful beetroot mixture to the dry ingredients.
4. Mix in the oil and vanilla essence. Don’t overmix – just combine until everything is incorporated. Let the batter rest for about 10 minutes. This allows the baking powder to activate.
5. Time to preheat your iron skillet! Heat it over medium heat until it’s hot, then turn off the flame and let it sit for 5 minutes. Then, reheat it on medium. This prevents sticking and ensures even cooking.
6. Grease the skillet generously with butter. Pour in a ladleful of batter – don’t spread it! Let it do its thing.
7. Cook for about 2-3 minutes, until bubbles start to form on the surface. Carefully flip the cake and cook the other side for about 1 minute.
8. Serve warm with a drizzle of honey or butter, or a generous dollop of chocolate sauce. Enjoy!

Expert Tips

A few little secrets to make this cake even better:

Achieving the Perfect Skillet Temperature

The skillet needs to be hot, but not scorching. If it’s too hot, the cake will burn on the outside before it’s cooked through. The preheating method I mentioned above really helps.

Preventing Sticking: Skillet Preparation

Don’t skimp on the butter! A well-greased skillet is your best friend. You can also dust it with a little flour after greasing for extra insurance.

Ensuring Even Cooking

Avoid overcrowding the skillet. Cook one cake at a time for the best results.

Variations

Want to get creative? Here are a few ideas:

Vegan Beetroot Chocolate Skillet Cake

Substitute the milk with plant-based milk (almond, soy, or oat milk work well) and use a vegan butter alternative for greasing the skillet.

Gluten-Free Beetroot Chocolate Skillet Cake

Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour is a great option.

Spice Level: Adding a Hint of Cardamom or Cinnamon

My grandmother always added a pinch of cardamom to her cakes. A ¼ teaspoon of ground cardamom or cinnamon would add a lovely warm spice note.

Festival Adaptations: Diwali or Holi Twist

During Diwali, you could garnish with chopped nuts like pistachios and almonds. For Holi, a sprinkle of edible glitter would be fun and festive!

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to elevate it:

• A scoop of vanilla ice cream
• Fresh berries
• A dusting of powdered sugar
• A drizzle of melted dark chocolate

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 3 days, but they might lose a little of their moisture.

FAQs

Let’s answer some common questions:

Can I use pre-cooked beetroot for this recipe?

Absolutely! Pre-cooked beetroot is a great time-saver. Just make sure it’s not pickled.

What type of skillet works best for this cake?

A well-seasoned cast iron skillet is ideal, but any heavy-bottomed skillet will work.

Can I make this cake ahead of time?

The batter can be made ahead of time and stored in the refrigerator for up to 24 hours.

How can I adjust the sweetness level?

Reduce the amount of sugar if you prefer a less sweet cake. You can also add a tablespoon of honey or maple syrup for a natural sweetener.

Is beetroot flavor noticeable in the final cake?

Not really! The chocolate flavor is dominant, but the beetroot adds a lovely moistness and subtle sweetness. You won’t even know it’s there!