4.7 from 163 votes
The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!
This chocolate cake incorporates pureed cooked beets into the batter, creating a moist texture and adding natural sweetness without overtly changing flavor. The cake is made with cocoa powder, sugar, neutral oil, eggs, and classic leavening agents, yielding a rich chocolate base complemented by the subtle earthiness of beets. A mocha buttercream frosting with coffee and cocoa tops the layers, enhancing depth and balance.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
Calories:
790 kcal
Course:
Cake
Cuisine:
British
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 790
% 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.