Chocolate Beet Cake
The Holidays 🎄 are a great reason to indulge! There are different kinds of cookies like Gingerbread, Palmiers, Thumbprints, Sugar, as well as pies – I think of Sugar Pie, Eggnog Pie, Chocolate Bourbon Pecan Pie, Mincemeat Pie… just to name a few -, candies such as Chocolate Bark, Brittle, Snowballs, Fudge, and more.
There are also cakes 🍰! This delicious list is quite long as well with Bûche de Noël • Yule Log, Fruitcake, Spice Cake, Red Velvet, Battenberg, Cranberry Orange Bundt Cake, Tres Leches, and so on. There’s another one that I like making during the Holidays and it’s my Chocolate Beet Cake!
Velvety, moist and so tasty, this dessert is so scrumptious 😍! It’s dense with a strong chocolate flavor to it. Beets and chocolate might sound like an odd combination but the delicious results will definitely surprise you! Each time I serve this cake, no one knows that there’s beets in it!
Every fall, I like buying a big bag of beets so I can make my Pickled Beets, make a delicious Beet Hummus, enjoy a healthy Quinoa Beet Salad, pair my Orange Glazed Beets with a protein, or sip a glass or two of my Red Velvet Boost! I also make this rich cake! Using this vegetable brings color, moisture and texture plus extra nutrients.
It normally requires about 3 large beets. The beets have to be cooked and then puréed. The majority of the time, I roast them but there are other cooking methods to use. Here’s the link to learn more… Beets ~ Prep & 4 Ways to Cook
When puréeing the vegetable, it’s important to clean the sides and the bottom of the bowl of the food processor. It has to be perfectly puréed with no little beet chunks in it. When this is done, it gives roughly a cup. If it’s slightly less or more, that’s okay. It’s one of the rare measurements in baking that doesn’t need to be accurate.
After the batter is made, it’s poured into a 9-inch round cake pan 4-inch deep. The pan is lined with a parchment paper round that has been greased and floured. If you’re not familiar with it, click on this link to find out more… Parchment Paper Rounds for Cakes
While the Chocolate Beet Cake is cooling off on a wire rack after being inverted and the parchment paper round discarded, I make 👩🍳 the ganache. It’s so easy to make. The heavy cream along with some corn syrup is warmed up and poured over semi-sweet chocolate although bittersweet can be used instead.
I prefer shaving the chocolate 🍫 in lieu of chopping it because when the very warm heavy cream mixture is poured over, the chocolate melts faster. From there, I stir until the ganache is smooth and the mixture is shiny. I let it cool slightly for 5 to 8 minutes before pouring it over the cake.
I don’t cover the sides of the cake with the ganache as I like seeing drips of it instead of a solid coating. I find it prettier plus it suits the dessert better. I chill the cake for about an hour 🕐 before decorating. Depending on the event, I either use gold dust or leaves, fruits or nuts.
With its deep chocolate flavor and a nuance of red to it, this Chocolate Beet Cake is perfect for any occasion! Incredibly moist, nobody can guess there’s beets in it! This is a decadent dessert to make especially during the winter months…
Bon Appétit!🍽
Check out these other scrumptious dessert recipes… 😀
– Chocolate Lava Cake with Caramel
– Coconut Cream Pie
– Tropical Pineapple Upside Down Cake
– Mille-Feuille
– Lemon Meringue Pie
– Chocolate Éclairs
and for even more dessert recipes 🍰🍩🍨, click on this link… Recipe Category • Dessert
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Chocolate Beet Cake
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Ingredients
CAKE
- 1 cup cooked beets (about 3 large), puréed tips & tricks
- 2 cups unbleached all-purpose flour, plus more for cake pan
- 2/3 cup good quality cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground Himalayan pink salt
- 3/4 cup unsalted butter, room temperature plus more to grease the cake pan & parchment paper
- 1 1/2 cups granulated sugar
- 2 large free-range eggs, room temperature
- 1 tsp. pure vanila extract
- 3/4 cup buttermilk tips & tricks
- 1/4 cup grapeseed oil tips & tricks
GANACHE
- 1/2 cup heavy cream
- 3/4 tsp. corn syrup see Recipe
- 3 1/2 ounces semi-sweet chocolate, shaved
Directions
CAKE
- Preheat oven to 350ºF. Line a 9-inch round cake pan with a parchment paper round that has been greased and floured; set aside.
- In the bowl of a food processor, add cooked beets and process until puréed cleaning the sides and bottom of the bowl as needed. Transfer to a measuring cup (amount needed is roughly 1 cup, more or less) and set aside.
- In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt; whisk until well combined and set aside.
- In the bowl of a stand mixer, add butter and sugar. Using the paddle attachment, cream the ingredients on medium speed until fluffy and pale in color, about 5 minutes.
- Add eggs, one at a time, and beat well between each addition.
- Add beets and vanilla extract. Process until blended, cleaning the sides and the bottom as needed.
- Add half the dry ingredients and half the buttermilk. Process on low speed until just incorporated before adding the remaining dry ingredients, buttermilk and oil; process until just combined - don’t overmix.
- Pour batter into the prepared cake pan and gently tap on the counter to dislodge any trapped air bubbles.
- Transfer to the preheated oven and bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat and allow the cake to cool in the pan on a wire rack for 20 minutes. Invert the cake, discard parchment paper and cool completely on a wire rack.
GANACHE
- In a small saucepan over medium-low heat, warm up heavy cream and corn syrup.
- Just before it starts simmering, remove from the heat and pour the warm mixture over the shaved chocolate; let stand for 1 minute.
- Stir until chocolate melts and mixture is shiny and smooth.
- Let cool slightly, about 5 minutes before pouring it over the cake. Spread it and transfer to the fridge for an hour before decorating with gold dust or leaves.
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