Chocolate Beet Cake
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Chocolate Beet Cake
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This chocolate beet cake has incredible moisture, thanks to beets and Greek yogurt, and a rich, yet balanced, fudgy chocolate taste.
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Ingredients
For the Cake:
- 3 medium beets, stems and tails removed
- 1 ½ cups unbleached all-purpose flour
- ½ cup whole-wheat pastry flour
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 4 ounces unsweetened chocolate
- ½ cup canola oil divided
- 3 large eggs
- 1 ¾ cups granulated sugar
- ½ cup plain non-fat Greek yogurt
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze:
- 3 ounces reduced fat cream cheese (Neufchatel) softened
- 3 tablespoons powdered sugar sifted, plus extra if needed
- 2 tablespoons milk plus extra if needed
- ¼ teaspoon vanilla extract
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Instructions
- Preheat the oven to 400 degrees F.
- Wash beets and place in a small roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a fork. Dunk the beets in cool water, then using your fingers, slip off the peels. Coarsely chop, then transfer to a blender or food processor and puree. Measure out 2 cups and set aside.
- Reduce the oven temperature to 375 degrees F. Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Set aside.
- In a double boiler or a small pan over low heat, add the chocolate and 1/4 cup of the oil. Heat just until the chocolate melts. Remove from the heat and stir until well combined. Set aside.
- In a large mixing bowl, beat together the eggs and sugar until fluffy. Slowly add the remaining 1/4 cup oil, Greek yogurt, vanilla extract, the chocolate mixture, and the 2 cups beet puree.
- Gently add the flour mixture, stirring by hand just until combined.
- Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack to cool for 30 minutes. Run a thin knife along the outer and inner edges of the pan and carefully invert the cake onto the wire rack. Let it cool completely before glazing.
- For the glaze: Beat together the cream cheese and powdered sugar until smooth and light. Beat in the milk and vanilla extract. If desired, add a bit more milk or powdered sugar as needed to reach your desired glaze consistency. Drizzle over the cake, letting it run over the top and sides.
Notes
- *SERVING SIZE NOTE: In order to make a cake sized for two, I halved the recipe and baked it for 30 minutes in a 5-cup Bundt pan.
- TO STORE: Cover and refrigerate leftover cake for up to 4 days.
- TO FREEZE: Wrap the cake tightly with plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 10)
Calories
458kcal
(23%)
Carbohydrates
66g
(22%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
54mg
(18%)
Potassium
362mg
(10%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
142IU
(3%)
Vitamin C
2mg
(2%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings*
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 458kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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