Decadent Spicy Chocolate Beet Bundt Cake with Silky Chocolate Glaze
Experience the unique blend of earthy and rich flavors with our Decadent Spicy Chocolate Beet Bundt Cake. The natural sweetness and moisture of beets combine with the intense flavors of dark chocolate and subtle spices. With a velvety chocolate glaze that adds a layer of smooth luxury, this cake is the perfect centerpiece for any dessert table. Inspired by 'Best Recipes from Time-Life Books', this cake is a showstopper that rises beautifully. It forms a delightful crust, allowing you to confidently invert and cool. Remember, a little goes a long way, so savor each indulgent slice!
24
Servings
N/A
Calories
19
Ingredients
Ingredients
canned beets
4 (16 ounce) cans (drained and pureed)
sifted flour
3 1/2 cups (sifted)
baking soda
4 teaspoons (sifted with flour)
salt
1/2 teaspoon (sifted with flour)
ground cloves
1/4 teaspoon (sifted with flour)
ground cinnamon
1/4 teaspoon (sifted with flour)
eggs
6 (beaten)
granulated sugar
2 1/2 cups (none)
dark brown sugar
1/2 cup (firmly packed)
vegetable oil
1 1/2 cups (none)
unsweetened baking chocolate
5 ounces (melted and cooled)
vanilla extract
1 1/4 teaspoons (mixed in batter)
semisweet baking chocolate
6 ounces (melted for glaze)
unsalted butter
1 tablespoon (mixed in glaze)
light corn syrup
1 tablespoon (mixed in glaze)
heavy cream
3/4 cup (added to glaze)
salt
pinch (added to glaze)
vanilla extract
1/2 teaspoon (added to glaze)
ground cinnamon
dash (added to glaze)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a 10-inch bundt pan or angel food cake pan thoroughly.
3
In a food processor or blender, puree the drained beets in small batches until smooth and set aside.
4
Sift together the flour, baking soda, 1/2 teaspoon of salt, ground cloves, and 1/4 teaspoon of ground cinnamon. Set aside for later use.
5
In a large mixing bowl, beat the eggs until they reach a pale yellow color with a frothy texture.
6
Gradually add the granulated sugar, dark brown sugar, and oil to the eggs, blending until thoroughly combined.
7
Fold the beet puree gently into the egg and sugar mixture using a rubber spatula.
8
Slowly incorporate the dry ingredients into the wet mixture, ensuring a homogeneous batter.
9
Delicately fold in the melted unsweetened chocolate and 1 1/4 teaspoons of vanilla extract into the batter.
10
Carefully transfer the batter into the prepared cake pan.
11
Place the pan in the center of your preheated oven and bake for 1 1/2 hours or until a toothpick inserted into the center of the cake emerges clean.
12
Invert the cake onto a wire rack and allow it to cool in the pan completely, approximately 2 hours.
13
To prepare the chocolate glaze, melt the semisweet chocolate using a double boiler over simmering water.
14
Stir in the unsalted butter and light corn syrup, followed by the heavy cream. Mix until the glaze is smooth and uniform.
15
Season the glaze with a pinch of salt, 1/2 teaspoon of vanilla extract, and a dash of ground cinnamon.
16
Turn the cake right side up and gently loosen the edges from the pan with a knife.
17
Invert the pan once more to release the cake onto the wire rack. Tap gently if needed.
18
Return the cake to the rack, placing wax paper or a baking sheet beneath.
19
Drizzle the prepared glaze evenly over the cake, lifting the rack slightly to help distribute the glaze.
20
Chill the glazed cake for 20 to 30 minutes until the glaze is set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Spicy Chocolate Beet Bundt Cake?
The cake features a rich blend of earthy beets and intense dark chocolate, complemented by warm spices like cloves and cinnamon.
How many cans of beets are required for this recipe?
You will need four 16-ounce cans of beets, which should be drained and pureed before use.
What oven temperature is needed for baking?
The oven should be preheated to 350°F (175°C).
What type of cake pan is recommended?
A 10-inch bundt pan or an angel food cake pan is recommended for this recipe.
How should I prepare the cake pan to prevent sticking?
You should grease and flour the pan thoroughly before adding the batter.
What is the total baking time for this cake?
The cake takes approximately 1 1/2 hours to bake in the center of the oven.
How do I test if the cake is fully cooked?
Insert a toothpick into the center of the cake; if it emerges clean, the cake is done.
How long should the cake cool after baking?
The cake should cool in the pan for approximately 2 hours on a wire rack.
How many eggs are used in this recipe?
This recipe requires 6 eggs, which should be beaten until pale yellow and frothy.
What kind of chocolate is used in the cake batter?
The batter uses 5 ounces of unsweetened baking chocolate, melted and cooled.
What kind of chocolate is used for the glaze?
The glaze requires 6 ounces of semisweet baking chocolate.
How many servings does this cake provide?
This recipe yields approximately 24 servings.
What spices are included in the dry ingredients?
The recipe calls for ground cloves and 1/4 teaspoon of ground cinnamon in the batter.
Do I need to sift the flour?
Yes, the recipe specifies using 3 1/2 cups of sifted flour, which should be sifted again with other dry ingredients.
What types of sugar are used in the batter?
The recipe uses a combination of 2 1/2 cups of granulated sugar and 1/2 cup of firmly packed dark brown sugar.
What role does vegetable oil play in this recipe?
1 1/2 cups of vegetable oil are used to provide moisture and a tender crumb.
How should the beets be prepared before adding them to the mix?
Drained beets should be pureed in small batches in a food processor or blender until smooth.
When should the melted chocolate be added to the batter?
The melted unsweetened chocolate should be delicately folded into the batter along with the vanilla extract after the dry ingredients are incorporated.
What ingredients are in the silky chocolate glaze?
The glaze consists of semisweet chocolate, unsalted butter, light corn syrup, heavy cream, salt, vanilla, and a dash of cinnamon.
How is the chocolate glaze melted?
The chocolate is melted using a double boiler over simmering water.
Why is light corn syrup added to the glaze?
Light corn syrup helps create a smooth, glossy, and uniform finish for the glaze.
How should the glaze be applied to the cake?
Drizzle the glaze evenly over the cooled cake while it sits on a wire rack, using wax paper underneath to catch drips.
How long should the cake chill after glazing?
The glazed cake should be chilled for 20 to 30 minutes until the glaze is set.
Is there salt in the glaze?
Yes, a pinch of salt is added to the glaze to balance the sweetness.
How much heavy cream is needed for the glaze?
The glaze requires 3/4 cup of heavy cream.
How do I release the cake from the pan if it sticks?
Loosen the edges with a knife and tap the pan gently after inverting it onto a wire rack.
What is the inspiration for this recipe?
This recipe is inspired by 'Best Recipes from Time-Life Books'.
Should the eggs be room temperature?
While not explicitly stated, beating them until frothy is easier when they are not cold.
What is the total amount of vanilla extract used?
The recipe uses 1 1/4 teaspoons in the batter and 1/2 teaspoon in the glaze.
Does the cake have a crust?
Yes, the cake forms a delightful crust that allows it to be inverted and cooled confidently.