Decadent Chocolate Beet Cake
Indulge in this exquisite Decadent Chocolate Beet Cake, a delightful expression of rich chocolatey goodness paired with the subtle earthiness of beets. This secret ingredient not only adds moisture and sweetness but also enhances the cake’s vibrant color without dominating the chocolate flavor. The cake is topped with a creamy, luscious chocolate ganache that’s perfect for those who can't resist a little extra indulgence. Perfect for special occasions or as a treat for yourself, each slice promises a combination of fluffy texture, deep flavor, and a show-stopping appearance that will impress any guest.
10
Servings
395
Calories
13
Ingredients
Ingredients
unsweetened chocolate, chopped
3 ounces (chopped)
canned beets, julienned
1 (8 1/4 ounce) can (julienned and chopped)
unsalted butter
1/4 lb (1 stick) (at room temperature)
golden brown sugar
2 1/2 cups (firmly packed)
large eggs
3 (at room temperature)
vanilla extract
2 teaspoons
all-purpose flour
2 cups
baking soda
2 teaspoons
salt
1/2 teaspoon
buttermilk
1/2 cup
whipping cream
2 cups
semisweet chocolate, chopped
1 lb (chopped)
vanilla extract
2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round layer-cake pans, then dust them with flour, shaking out the excess.
2
Melt the chopped unsweetened chocolate in a double boiler over simmering water. Once melted, remove from heat and let it cool slightly.
3
Drain the juice from the canned julienned beets into a small bowl. On a cutting board, chop the beets into very small pieces and add them to the bowl with the beet juice. Set aside.
4
In a large mixing bowl, beat together the unsalted butter, brown sugar, eggs, and vanilla extract with an electric mixer on high speed for about 5 minutes, until the mixture is light and fluffy. Remember to scrape down the sides of the bowl occasionally.
5
Reduce the mixer speed to low and slowly add the melted chocolate to the butter mixture, mixing until combined.
6
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.
7
With the mixer on low, alternately add the flour mixture (in fourths) and the buttermilk (in thirds) to the chocolate mixture, beginning and ending with the flour. Mix until just incorporated, about 1 minute.
8
Fold in the chopped beets and beet juice, mixing on medium speed until fully combined. The batter will be somewhat thin with visible pieces of beets.
9
Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a cake tester inserted in the center comes out clean and the tops spring back when lightly pressed.
10
Once baked, cool the cakes in the pans on wire racks for about 10 minutes before inverting onto the racks to cool completely.
11
For the frosting, heat the cream in a medium saucepan over medium heat until it just starts to boil. Remove from heat and add the semisweet chocolate and vanilla. Stir until smooth and all chocolate is melted.
12
Transfer the mixture to a plastic or glass bowl (avoid metal as it cools too quickly). Refrigerate, stirring every 10 minutes until it thickens to a pudding-like consistency, about 50-60 minutes.
13
When the frosting has thickened, check again every 5 minutes until it's the consistency of thick fudge, about 15 more minutes. Alternatively, place over ice water to stir until thickened but remove it immediately if it gets too thick.
14
Assemble the cake by placing one layer top-side down on a serving platter. Spread one-third of the frosting over the top, and then add the second layer bottom-side up. Spread the remaining frosting over the top and sides of the cake.
15
Allow the frosted cake to sit at room temperature for the frosting to set. The finished cake can be kept uncovered at room temperature for one day or covered and refrigerated for up to two days. Remember to bring it to room temperature before serving.
Nutrition Information
17g
Fat
54g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this chocolate cake decadent?
The combination of rich unsweetened and semisweet chocolate with the added moisture from canned beets creates an incredibly lush, deep-flavored, and moist texture.
Can you taste the beets in the Decadent Chocolate Beet Cake?
No, the beets act as a secret ingredient that adds moisture and sweetness without dominating the chocolate flavor.
What temperature should I set my oven to?
You should preheat your oven to 350°F (175°C) before baking the cake.
What size pans are required for this recipe?
This recipe requires two 9-inch round layer-cake pans.
How should I prepare the cake pans?
Grease the bottom and sides of the pans, then dust them with flour, making sure to shake out any excess.
How do I melt the unsweetened chocolate?
Melt the chopped unsweetened chocolate in a double boiler over simmering water, then let it cool slightly before use.
What should I do with the beet juice from the can?
Drain the juice into a small bowl and save it to be folded into the batter along with the chopped beets.
How long should I beat the butter and sugar mixture?
Beat the butter, brown sugar, eggs, and vanilla on high speed for about 5 minutes until the mixture is light and fluffy.
When do I add the melted chocolate to the batter?
Slowly add the melted chocolate to the creamed butter mixture while the mixer is on low speed.
What is the proper way to incorporate flour and buttermilk?
Alternately add the flour mixture in fourths and the buttermilk in thirds, beginning and ending with the flour, and mix for about 1 minute.
What should the batter look like before baking?
The batter will be somewhat thin with visible pieces of chopped beets distributed throughout.
How long does the cake take to bake?
Bake the cakes for 30-35 minutes or until a tester inserted in the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans on wire racks for about 10 minutes before inverting them to cool completely.
What ingredients are in the chocolate frosting?
The frosting consists of 2 cups of whipping cream, 1 lb of chopped semisweet chocolate, and 2 teaspoons of vanilla extract.
How do I make the chocolate ganache frosting?
Heat cream until it boils, remove from heat, add chocolate and vanilla, and stir until smooth.
Why should I avoid using a metal bowl for the frosting?
Metal cools too quickly; a plastic or glass bowl is preferred to allow the frosting to thicken properly.
How long does it take for the frosting to thicken?
It takes about 50-60 minutes in the refrigerator, plus an additional 15 minutes of frequent checking until it reaches a fudge-like consistency.
How do I assemble the cake layers?
Place the first layer top-side down, spread one-third of the frosting, then place the second layer bottom-side up and frost the remaining top and sides.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
How many calories are in a slice of this cake?
Each serving contains approximately 395 calories.
What is the fat content per serving?
Each slice contains approximately 17g of fat.
How many carbohydrates are in a serving?
There are approximately 54g of carbohydrates per serving.
How much protein does this cake provide?
Each serving provides approximately 4g of protein.
How should I store the finished cake?
The cake can be kept uncovered at room temperature for one day or covered in the refrigerator for up to two days.
Should the cake be served cold?
If refrigerated, the cake should be brought to room temperature before serving for the best flavor and texture.
Can I use an ice water bath to speed up frosting thickening?
Yes, you can place the bowl over ice water and stir, but remove it immediately if it gets too thick.
What type of sugar is best for this recipe?
The recipe specifically calls for 2 1/2 cups of firmly packed golden brown sugar.
Is it necessary for the eggs and butter to be at room temperature?
Yes, having ingredients at room temperature helps them emulsify better during the 5-minute creaming process.
Does this cake contain any leavening agents?
Yes, it uses 2 teaspoons of baking soda to help the cake rise.
What tags describe this recipe?
This recipe is tagged as a cake, chocolate, beets, dessert, frosting, gourmet, celebration, and decadent.