Chocolate Beet Cake Recipe
User Reviews
5
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Prep Time
2 hrs
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Cook Time
25 mins
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Total Time
2 hrs 25 mins
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Servings
9 inch
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Calories
667 kcal
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Course
Dessert
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Cuisine
North American
Chocolate Beet Cake Recipe
Description
This cake starts by roasting quartered beets covered with water until fork-tender, then grating them finely once cooled. The beet liquid is reserved for the frosting or added moisture. The batter combines soft butter, granulated and brown sugars, eggs, vanilla, and cold coffee, which enhances the chocolate taste without imparting a coffee flavor.
The dry ingredients include all-purpose flour, cocoa powder, sea salt, baking soda, and baking powder, mixed carefully into the wet ingredients. Dark chocolate chips offer extra richness and a slight textural contrast in the finished cake. The batter is baked in prepared pans at controlled temperatures to develop structure and moistness.
The cake can be fitted with an all-natural pink frosting made from butter, powdered sugar, beet juice for color, vanilla, and cream or dairy-free milk. This frosting adds a subtle sweetness and visually appealing pink tint, complementing the deep chocolate flavor.
The method emphasizes the coffee's role in amplifying the chocolate without overt coffee notes, and the beet juice's use in natural coloring for the frosting. Sprinkles are optional for decoration.
Ingredients
- 2 medium beet
- 2 tablespoons water
- ¾ cup butter softened
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 2 large egg
- 1 ½ teaspoons vanilla
- 1 ¼ cups coffee see notes, cold
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon salt sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dark chocolate chips
- Sprinkles optional, for decorating
All-Natural Pink Frosting
- 1 cup butter at room temperature
- 3 cups powdered sugar
- 1-2 tablespoons beet juice reserved
- 1 tablespoon vanilla
- 4-6 tablespoons cream can use dairy-free milk, or milk
Instructions
- Turn the oven to 425 degrees. Butter and flour the insides of two 8" or 9" cake pans.
- Peel and quarter the beets then put them in a small baking dish with the water and cover the dish tightly. Put the beets in the oven (you don't need to wait for it to preheat) and let them bake for 25-30 minutes, or until they can be pierced with a fork. Remove the beets from the oven and turn the oven temp down to 350 degrees. Check to see how much liquid is in the pan and if there is less than two tablespoons add a little bit of water. Let the beets cool, covered. Once they are cool enough to handle, grate them with the small holes of a grater. Reserve the liquid left in the baking dish.
- While the beets are cooling, prepare the rest of the cake. In a large bowl, beat the butter and sugars. Beat in the eggs and vanilla. Slowly beat in the cold coffee.
- In a second bowl, whisk the flour, cocoa powder, sea salt, baking soda, and baking powder. Add this mixture to the liquids in 2 parts, beating well between each. Beat in the grated beets then stir in the chocolate chips.
- Pour the batter evenly between the prepared cake pans and bake in the oven for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cakes from the oven and let them cool for 10 minutes in the pans. Carefully invert the cakes onto a cooling rack and let them cool completely, for at least 1 hour.
All-Natural Pink Icing
- In a large bowl, beat the butter, powdered sugar, and 1 tablespoon of the reserved beet juice. Add the vanilla and 4 tablespoons of cream or milk and beat the icing well. Add the remaining tablespoon of beet juice if you want more color and the remaining cream or milk if you would like a softer icing.
Assemble the cake
- Place 1 cake on a flat plate or cake stand and cover the top of it with a thick layer of icing, focusing on the edges. Top with the second cake and spread the remaining icing over the top. Add a few pretty sprinkles if you like.
Notes
- Cold coffee boosts the chocolate flavor without adding a coffee taste to the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9inch
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1 slice (of 12) | |
| Calories | 667kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 598mg | 25% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 67g | 134% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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