I know, you are going to say what? Beet? Yup! I bet you would have never in a million years thought of making a cake out of beets. Believe it or not, beets are a great way to add the color red into a cake instead of using red food coloring. Beets are healthy and sinful all at the same time. I've seen this made a few times by my favorite chefs but now I put my own personal spin on the delicious Chocolate Beetroot Cake. And may I mention that this recipe for chocolate beet cake is so easy to make.
These days, I'm really try to cut down on refined sugar. Cutting the sugar down in this cake really makes this Chocolate Beet Cake a healthier alternative. And the chocolate glaze is to die for! Don't skip the glaze because the cake isn't so sweet and the addition of the glaze marries together with the cake and perfectly.
This beet cake is so moist and dense that you will think that you are eating a brownie.
Tips and Tricks to Making the Perfect Chocolate Beet Cake
The last thing you want is to spend time preparing and baking cake only to have it stick to the bottom of the pans. So think ahead and line your baking pans. I used two 8" baking pans and greased and floured the sides. For the bottom of the pans I cut two pieces of parchment paper in the shape of a square as large as the pans. I then folded the square in half and then in half again. I turned the pan over and rested the parchment paper against the bottom of the pan and traced and cut along the outline of the pan to create parchment paper in the shape of circles. I then trimmed it to fit inside the pan.
Preparing the Beets
You can shred the beets using a grater. If you do, use a paper towel to hold the beet as you grate it. This will prevent your fingers from being stained red. There is no need to cook the beets. They go into the batter raw.
Get organized and combine all the wet ingredients and then all the dry ingredients in separate bowls. This will make assembling this cake easy and quick.
Try to split the batter evenly between the two baking pans. I alternate pouring the batter between the two pans until all the batter is finished. Don't worry so much about being exact. You can use your eye to check how far up the pan the batter goes and then try to match the batter of liquid between both pans.
This recipe makes a smaller cake, about 1.5" each layer. To make a taller cake, double the recipe. You don't need to double the glaze recipe as it should be sufficient for a taller cake.
The Chocolate Glaze for this Moist Chocolate Beet Cake
Don't be intimidated by the chocolate glaze. It truly is very easy to make and will take no time at all. In fact, while the cake is cooling, you can make the glaze. The glaze will need to cool down some. Just follow the instructions and you'll be fine.
When you are ready to frost the cake, start by putting a dollop of frosting on the bottom of the plate, then lay the cake on the plate. The frosting helps to keep the cake in place while you frost it.
Use one of the best Italian Chocolate brands for this Chocolate Beet Cake.
Oh and by the way, I'm by no means a professional baker or cook. So, frost your cake and have fun with it, it doesn't have to look perfect. But, it's going to taste perfect!
Are you hungry yet? Enough talk, let's get to the recipe details.
Looking for more baking ideas? click here.
This beet cake is so moist and dense that you will think that you are eating a brownie. A great way to cut down on refined sugar.
- 2 cups flour
- 1 cups sugar
- ⅔ cups cocoa powder (dutch process preferred)
- 1 tsp baking powder
- 1 tsp salt
- ¾ cups unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cups finely chopped beets (you can grate them too)
- 1 ¼ cups warm water (tap water is fine)
- ½ cup and 2 tbsp unsalted butter
- 1 cups sugar
- ¾ cups cocoa (dutch process preferred)
- ¾ cups whipping cream
- 1 tsp vanilla extract
- ½ tsp salt
- Preheat oven to 350°F (or 340°F if you are using a convection oven). Butter and flour two round 8" cake pans.
- Combine flour, salt, cocoa and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Add the butter and mix at low speed until well incorporated.
- Combine egg and vanilla extract in one bowl. Mash, grate or chop ¾ cups of beets. Add the eggs and vanilla one at a time. Add in the beets. Mix well.
- Add warm water to mixture and beet on low until you have added all the water. Mix on medium for another 2 minutes until well combined.
- Divide the batter into two cake pans and bake for about 25 to 30 minutes or until a toothpick inserted in the middle comes out dry. Cool cakes completely and remove from pans.
- Melt butter in a saucepan. Add cocoa and sugar and mix using a whisk. Bring to a simmer.
- Add whipping cream and mix with a whisk. Allow mixture to return to a simmer. Continue to whisk for another 2 minutes while the mixture simmers lightly. Remove from heat add vanilla extract and salt. Let cool to room temperature. Cool in refrigerator for about 30 minutes so that you get a spreadable icing.
- Place a dollop of frosting on a cake board and place the first layer of cake down. Frost first layer of cake. Place second layer on top and spread frosting on top and down sides. Decorate as desired.
Serving Size:1/10 Cake
Amount Per Serving: Calories: 518Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 100mgSodium: 431mgCarbohydrates: 68gFiber: 3gSugar: 42gProtein: 7g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.