Beet Chocolate Cake
Discover a wonderfully moist and rich chocolate cake infused with sweet, earthy roasted beets for incredible texture and depth of flavor.
Ingredients
- •2 medium fresh beets, peeled, boiled until tender, and pureed (about 1 cup puree)
- •1 and 1/2 cups all-purpose flour (180g)
- •1/2 cup unsweetened cocoa powder (50g)
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1/2 teaspoon salt
- •1 cup granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, at room temperature
- •1 teaspoon pure vanilla extract
- •1/2 cup whole milk (120ml)
- •100g dark chocolate, melted and slightly cooled
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, lining the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- 3
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Mix in the smooth beet puree and the melted dark chocolate until fully combined.
- 6
Alternatingly add the dry ingredients and the whole milk to the wet mixture, beginning and ending with the dry ingredients, mixing just until incorporated without over-mixing.
- 7
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
- 8
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 9
Allow the cake to cool in the pan for 15 minutes before gently inverting it onto a wire rack to cool completely.
💡 Chef tips
- To save time, use vacuum-packed plain cooked beets (not pickled) available in the produce section, just ensure you puree them completely smooth.
- Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days; it actually tastes even more moist on the second day.
- You can dust the cooled cake with powdered sugar or top it with a simple chocolate ganache for an extra decadent finish.
✅ How it should turn out
The finished cake should be deeply dark brown, incredibly moist and tender with a velvety crumb, featuring a rich chocolate aroma and flavor with a subtle, pleasing depth from the beets.