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The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!
A super moist chocolate cake made with beetroot.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 790 kcal
Course:
Cake
Cuisine:
British
Ingredients
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
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
- Skip the frosting on the outside for a lower-calorie cake.
- Use this post for guidance on cutting the cake layers
Nutrition Information
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
% 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.