The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!
User Reviews
4.7
The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!
Description
The cake batter starts by pureeing cooked, cooled beets with eggs, vanilla extract, oil, and sugar, blending moisture and natural sugars evenly. Dry ingredients, including all-purpose flour, cocoa powder, baking soda, baking powder, and salt, are combined separately and then incorporated with the puree to form a smooth, chocolate-infused batter. Baking in greased and floured pans at 350°F for 25 to 30 minutes results in moist layers that test clean with a skewer.
The mocha buttercream frosting is prepared by beating room-temperature butter with confectioners' sugar, unsweetened cocoa powder, cold strong coffee, and vanilla extract until creamy and spreadable. The coffee flavor adds complexity that complements the cake's chocolate and beet base. After cooling, the cake layers are leveled and assembled with layers of buttercream, making an impressive and moist chocolate cake with a unique vegetable inclusion.
This cake serves well at celebrations or any occasion where a moist, chocolate dessert is desired. The beets provide moistness naturally, reducing the need for extra fat, and add a subtle earthiness that enhances the chocolate flavor.
For a lower-calorie option, omit the outer frosting layer. The recipe also suggests careful cutting of cake layers for a neat presentation.
Ingredients
Chocolate Cake:
- 2 large beet cooked, cooled beets (I like baking them in foil to keep them dry
- 1 tsp vanilla extract
- 1 ½ cups sugar
- 16 oz neutral cooking oil I used olive oil and avocado oil, generic cooking oil
- 5 egg
- 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 confectioners' sugar
- ¼ cup cocoa powder unsweetened, good quality
- ¼ to ⅓ cup coffee cold, strong
- 1 tsp vanilla
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
- Omitting the exterior frosting layer can reduce calories while keeping moistness inside.
- Cook beets well and puree smoothly to avoid texture in the batter.
- Use quality cocoa powder for best chocolate flavor.
- Level cake layers before assembling for even stacking and presentation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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