The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!

Name: The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 2 large beets; 1 tsp vanilla extract; 1 ½ cups sugar; 16 oz oil; 5 eggs; 2 ½ cups all purpose flour; 2 ¼ tsp baking soda; ⅜ tsp salt; 9 Tbsp cocoa powder; ⅓ cup butter; 4 cups confectioner’s sugar; ¼ cup cocoa powder; ¼ to ⅓ cup strong coffee; 1 tsp vanilla

User Reviews

4.7

288 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
790 kcal
Course
Cake
Cuisine
British

The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!

Opal Clark

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A super moist chocolate cake made with beetroot.

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Ingredients

Servings

Chocolate Cake:

2 large beets cooked, cooled beets (I like baking them in foil to keep them dry)
1 tsp vanilla extract
1 ½ cups sugar
16 oz oil (I used olive oil and avocado oil)
5 eggs
2 ½ cups all purpose flour
2 ¼ tsp baking soda
⅜ tsp salt
9 Tbsp cocoa powder dark unsweetened, good quality (I used Barry)

Mocha Buttercream Ingredients:

⅓ cup butter at room temperature
4 cups confectioner’s sugar
¼ cup cocoa powder unsweetened, good quality
¼ to ⅓ cup strong coffee cold
1 tsp vanilla

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Instructions

Preheat oven to 350℉ (180℃).
Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
In a large bowl, place the dry ingredients, then add the pureed mixture.
Beat with an electric or stand mixer on low speed until well combined.
Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
Remove from pans after a few minutes and allow to cool completely on racks.
Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, ¼ cup (60 ml) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
Cut the tops off the cake to make them level (see notes). Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Notes

Skip the frosting on the outside for a lower-calorie cake.
Use this post for guidance on cutting the cake layers

Nutrition Information

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Serving 1slice Calories 790kcal (40%) Carbohydrates 92g (31%) Protein 7g (14%) Fat 46g (71%) Saturated Fat 7g (35%) Polyunsaturated Fat 11g Monounsaturated Fat 26g Trans Fat 0.4g Cholesterol 91mg (30%) Sodium 386mg (16%) Potassium 294mg (8%) Fiber 4g (16%) Sugar 67g (134%) Vitamin A 286IU (6%) Vitamin C 2mg (2%) Calcium 32mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 790 kcal

% Daily Value*

Serving	1slice
Calories	790kcal	40%
Carbohydrates	92g	31%
Protein	7g	14%
Fat	46g	71%
Saturated Fat	7g	35%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	26g	130%
Trans Fat	0.4g	20%
Cholesterol	91mg	30%
Sodium	386mg	16%
Potassium	294mg	6%
Fiber	4g	16%
Sugar	67g	134%
Vitamin A	286IU	6%
Vitamin C	2mg	2%
Calcium	32mg	3%
Iron	3mg	17%