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Chocolate Beet Cake

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

  • prep: 25 mins
    total time: 3 hours
  • servings: 8
Photography: Marcus Nilsson

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Ingredients

  • 4 medium beets, trimmed, peeled, and cut into 2-inch chunks
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • Salt
  • 2 large eggs
  • 3/4 cup warm water
  • 1/4 cup safflower oil
  • 1 teaspoon pure vanilla extract
  • Vegetable oil cooking spray
  • Chocolate Glaze
  • Candied Beet Chips, for garnish

Cook's Note

Unglazed cake can be stored at room temperature (wrapped in plastic) for up to 2 days. Storage: Glazed cake can be stored at room temperature for up to 1 day.

Directions

  1. Step 1

    Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.

  2. Step 2

    Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).

  3. Step 3

    Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.

  4. Step 4

    Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

Source
Martha Stewart Living, November 2011

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Reviews (6)

  • BillMac 2 Feb, 2014

    Fantastic cake, loved by young and old. We made two yesterday for after church coffee hour, and both went fast. We had two cups total of beet puree, so added half cup of applesauce for the two cakes. We added 5 minutes to time.

  • Lynette Welch 30 Jul, 2013

    This is a very good cake, moist and chocolate flavor. I frosted it with cream cheese frosting colored with beet puree. Very pretty and it didn't last long.

  • TheCookingMama 29 Oct, 2012

    Unfortunately, I could definitely taste the beets in this recipe. My daughter didn't mind it, but my husband (a beet hater) couldn't eat it. i much preferred another recipe I tried that called for half as many beets, where the beet flavor actually was imperceptible.

  • Lisanbrandon 17 Oct, 2012

    Oops - ignore that previous post - I didn't read far enough into the recipe!

  • Lisanbrandon 17 Oct, 2012

    Does anyone know exactly how much pureed beet this recipe calls for? "4 medium beets" is a pretty loose measurement....

  • MaryRoslyn 6 Feb, 2012

    I made this last week and loved it. It isn't too sweet and has a nice rich flavor. It doesn't take too much to satisfy. I love that it has some veggies in it and it into fattening. A good "healthier" chocolate cake recipe.
    xo- MyGreenDiet.com