Chocolate Beet Cake

 

Beets. They are one of those foods that people have a love hate relationship with. I happen to love them and have on occasion been told that I sound like Bubba from Forrest Gump as I wax poetic about beets (not shrimp) … hey, each to his or her own, right?

Beets are sweet, earthy and offer up some serious healthy goodness. And they can be served in so many ways… including dessert ! Eating color at every meal (and course!) just got a little sweeter.

Chocolate Beet Cake, a treat you just can’t beet!   🙂

Ruby red beets are slightly sweet and full of healthy phytonutrients. Combine them with dark chocolate which provides a healthy dose of flavonoids, flavanols and antioxidants and you have a perfect pairing! This is a moist, delicious cake and unless you share the secret ingredient, I suspect no one would be any the wiser.

 

I tried a number of chocolate beet cake recipes before I found this one, which I used to bake this cake. It is wonderful just as it is written, but I wanted to tweak it just a bit because I love the combination of chocolate and fruit. I spread some nice juice sweetened berry preserves between the two layers to fancy up the presentation and taste a bit. And it was delish! Fresh berries make a nice garnish and taste great with the cake. This Chocolate Beet Cake would compliment any special occasion menu beautifully! And remember, Monday can be a special occasion…

Enjoy!

 

 

Chocolate Beet Cake
Chocolate Beet Cake
Print Recipe
Chocolate Beet Cake, a treat you just can't beet! Ruby red beets are slightly sweet and full of healthy phytonutrients. Combine them with dark chocolate which provides a healthy dose of flavonoids, flavanols and antioxidants and you have a perfect pairing! This is a moist, delicious cake and unless you share the secret ingredient, I suspect no one would be any the wiser.
Servings
2 6 inch cakes or 1 loaf pan
Servings
2 6 inch cakes or 1 loaf pan
Chocolate Beet Cake
Chocolate Beet Cake
Print Recipe
Chocolate Beet Cake, a treat you just can't beet! Ruby red beets are slightly sweet and full of healthy phytonutrients. Combine them with dark chocolate which provides a healthy dose of flavonoids, flavanols and antioxidants and you have a perfect pairing! This is a moist, delicious cake and unless you share the secret ingredient, I suspect no one would be any the wiser.
Servings
2 6 inch cakes or 1 loaf pan
Servings
2 6 inch cakes or 1 loaf pan
Ingredients
Servings: 6 inch cakes or 1 loaf pan
Instructions
  1. Preheat oven to 375F degrees Lightly coat baking pans with oil and then dust with flour. I used two 6” cake pans and it worked perfectly. I was able to have one small cake on the day I baked and freeze the other one for another day. You could also use two loaf pans or 1 bundt pan.
    Chocolate Beet Cake
  2. Partially fill the bottom of a double boiler with water and bring to a boil. Reduce to a simmer and fill the top of the double boiler with the chocolate and ¼ cup of vegetable oil. Once the chocolate begins to melt remove from the heat and stir the chocolate and oil until well combined. Allow to cool for about 10 minutes.
  3. In a large mixing bowl, combine eggs and sugar and beat with an electric mixer until light and fluffy. Slowly add the remaining ¾ cup of vegetable oil, the melted chocolate mixture, vanilla and the pureed beets.
  4. Sift the flour into a mixing bowl. Add the baking soda and salt. Stir until combined. Gently add the flour mixture into the egg, chocolate and beet mixture. Stir until the flour is just mixed in. Do not over mix. Pour batter into prepared pan(s).
  5. Bake at 375F degrees for 45 minutes or until a toothpick inserted into the center comes out clean.
  6. Carefully remove cake from the pan and allow to cool on a rack.
  7. Once cool, slice the cake into two layers and spread jam between the layers. Replace the top layer. Slice and serve garnished with fresh berries and whipped cream if you are so inclined. Enjoy!
Recipe Notes

Original recipe found here.

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