Beetroot Chocolate Babka
For all those who like to hide vegetables in a cake! 🙂
A fluffy yeast dough with a beetroot puree, with a chocolate-cocoa filling. Rolled up, cut in half, twisted into each other and in the loaf tin. It makes a great picture, the delicious, Beetroot Chocolate Babka!
We harvested our beetroot and then baked it straight away in the oven. I find that this way the colour and flavour is preserved best. I always make a good portion of our potato beetroot salad first, and when I asked my son what I should bake with the leftover beetroot, it shot out of him like out of a pistol: “Beetroot Chocolate Babka, just like the Pumpkin Chocolate Babka, only with beetroot!” That was another great idea, so I started right away!!!
It is best to cook or bake the beetroot yourself to get the great colour. You certainly won’t get this strong colour with the pre-cooked beetroot from the foil.
I place the raw beetroot on a baking tray and bake it in the oven at 180°C. Depending on the size, it will take about 1 1/2 hours. Prick it with a fork and check whether it is cooked through then peel and puree the beetroot. If pureeing proves difficult due to lack of liquid, you can puree the weighed beetroot together with the egg, this makes it a little finer.
More recipes with beetroot:
Beet root Pull-apart bread
- 250 g beetroot puree
- 1 egg
- 20 g fresh yeast or 1 sachet dry yeast (7g)
- 60 g sugar
- 500 g flour
- 1 tsp salt
- 50 g softened butter
- If the dough is too firm: 2 tbsp milk
- 70 g butter
- 120 g sugar
- 100 g semi-bitter couverture (chocolate)
- 30 g cocoa powder
- 3 tbsp powdered sugar
- 1 tbsp milk
Puree the beetroot with the egg and put into a mixing bowl.
Add the remaining ingredients for the dough and knead into a smooth dough.
Cover and leave to rest in a warm place for about 1 hour.
Chop the couverture.
Heat the butter and sugar in a saucepan, stirring constantly.
Remove from the heat and stir-in the couverture until it dissolves.
Mix in the cocoa powder to make a spreadable mixture.
Transfer the dough to a well-floured work surface.
Spread the filling evenly.
Cut the roll lengthwise.
Twist the two strands into each other so that the opening faces up.
Place in a greased and floured loaf tin (30 cm).
Leave to rise again for ½ an hour.
Bake in preheated oven at 180°C for about 40 minutes. After about 20 minutes, cover with aluminium foil to prevent the babka from getting too dark.
Mix the icing sugar and milk. If necessary, heat briefly in the microwave to make the glaze more liquid.
Spread on the beetroot babka.
Leave to cool on a rack.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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