Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate Beet Cake 3.7 (209) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 3 hrs Servings: 8 You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor. Ingredients 4 medium beets, trimmed, peeled, and cut into 2-inch chunks 2 cups all-purpose flour 1 ½ cups sugar ½ cup unsweetened Dutch-process cocoa powder 1 ½ teaspoons baking soda Salt 2 large eggs ¾ cup warm water ¼ cup safflower oil 1 teaspoon pure vanilla extract Vegetable oil cooking spray Chocolate Glaze for Chocolate Beet Cake Candied Beet Chips for Chocolate Beet Cake, for garnish Directions 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. 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). 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. 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. Marcus Nilsson Cook's Notes 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. Rate it Print