Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Beet Cake

Chocolate Beet Cake


  • Author: Leslie Kiszka
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2-9" round cakes 1x

Description

This dark chocolate cake with a moist and tender crumb includes a vegetable that no one would ever know is hidden inside: beets!


Ingredients

Scale
  • 2 cups beets, cooked and cooled (see how to prep them here)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup olive oil*
  • 1/2 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup maple syrup or honey
  • 3 medium eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups cake flour**
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • Pinch of salt

Instructions

  1. Grate the beets until you have about 2 cups (not packed tightly together). Place a colander inside a large mixing bowl, and pour grated beets into the colander. Let them naturally drain of any excess moisture – don’t wring them out or use paper towels to sop up liquid! You want them to retain a moderate amount of moisture.
  2. Preheat the oven to 350F. Spray two 9″ round cake pans with nonstick spray (aff link) and dust them lightly with cocoa powder. Set aside.
  3. In a large mixing bowl, whisk together the butter, oil, sugars, and maple syrup/honey until thoroughly combined.
  4. Add eggs and vanilla and stir to combine.
  5. In a separate large bowl, whisk together flour, cocoa powder, baking soda and salt.
  6. Slowly add dry ingredients to wet ingredients and stir to combine.
  7. Add beets and stir to combine.
  8. Pour batter into prepared cake pans and use a spatula to even out the top if needed.
  9. Bake each cake (one at a time) for 25 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Let cool in pan for 15-30 minutes, or until you feel comfortable touching the pan without oven mitts. Run a knife or thin spatula around the edges to loosen the cake from the pan, then carefully invert the cake pan onto a wire rack (aff link) and let the cake cool completely.
  10. Use a serrated knife to slice a thin later off the top of each cake so that they’re flat and ready to be stacked.
  11. Place the first cake layer on your serving platter/cake stand and cover with your frosting of choice. Top with the second cake later and frost that as well. If you want you can cover the sides of the cake as well, or just leave them naked!
  12. Decorate as desired, slice and enjoy!

Notes

Flavor boost: You could also add a little bit of cinnamon or espresso powder for a different flavor!

Oil substitutions: You can also use canola or vegetable oil, but you’ll lose some of the cake’s tenderness)

Cake Flour: If you don’t have cake flour, don’t fret! You can make your own cake flour by measuring out 1 cup all-purpose flour, removing 2 Tablespoons, then adding 2 Tablespoons of cornstarch and sifting it together twice.

Frosting ideas:

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: chocolate beet cake, beet cake, chocolate cake, dark chocolate cake

Recipe Card powered byTasty Recipes