Beet Chocolate Cake
Discover a decadently moist and rich chocolate cake hidden with nutrient-rich roasted beets.
Ingredients
- •2 medium fresh beets (about 1 cup roasted and pureed)
- •1 3/4 cups all-purpose flour (220g)
- •3/4 cup unsweetened cocoa powder (75g)
- •1 1/2 cups granulated sugar (300g)
- •1 1/2 teaspoons baking powder
- •1 1/2 teaspoons baking soda
- •1 teaspoon salt
- •2 large eggs at room temperature
- •1/2 cup vegetable oil (120ml)
- •1 cup buttermilk at room temperature (240ml)
- •1 teaspoon pure vanilla extract
- •1 cup freshly brewed hot coffee or hot water (240ml)
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9-inch round cake pan or line it with parchment paper.
- 2
Wrap the beets in aluminum foil and roast them in the oven for about 45 to 60 minutes until fork-tender, then peel and blend them in a food processor until completely smooth.
- 3
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 4
Add the eggs, oil, buttermilk, vanilla extract, and 1 cup of the prepared beet puree to the dry ingredients, beating on medium speed until well combined.
- 5
Carefully pour in the hot coffee or hot water while mixing on low speed until the batter is smooth and quite thin.
- 6
Pour the batter evenly into the prepared cake pan.
- 7
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 8
Allow the cake to cool in the pan for 15 minutes before gently inverting it onto a wire rack to cool completely.
💡 Chef tips
- You can save time by using store-bought vacuum-packed plain cooked beets instead of roasting them from scratch.
- Store the cooled cake covered tightly in the refrigerator for up to 4 days; the texture actually becomes even fudgier on the second day.
- The hot coffee does not make the cake taste like coffee; it simply blooms the cocoa powder to deepen the rich chocolate flavor.
✅ How it should turn out
The finished cake should have a velvety, dense crumb with a rich dark chocolate aroma, a deeply fudgy texture, and no detectable beet flavor.