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Chocolate Beet Cake Recipe

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4.2 from 53 reviews

  • Author: Ava
  • Total Time: 2 hours 20 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This moist and rich Chocolate Beet Cake combines the natural sweetness and earthiness of roasted beets with dark chocolate for a uniquely delicious dessert. The recipe uses a blend of all-purpose and whole-wheat pastry flours, providing a wholesome texture, while Greek yogurt adds subtle tang and moisture. Finished with a creamy reduced-fat cream cheese glaze, this cake is a perfect balance of flavors and a delightful way to sneak in a vegetable into dessert.

Ingredients

Beet Puree

  • 3 medium beets, stems and tails removed
  • 1/2 cup water (for roasting beets)

Dry Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt

Chocolate Mixture

  • 4 ounces unsweetened chocolate
  • 1/2 cup canola oil, divided

Batter

  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tablespoon vanilla extract
  • 2 cups beet puree (from roasted beets)

Glaze

  • 3 ounces reduced fat cream cheese (Neufchatel), softened
  • 3 tablespoons powdered sugar, sifted (plus extra if needed)
  • 2 tablespoons milk (plus extra if needed)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Set the oven to 400°F (204°C) to prepare for roasting the beets.
  2. Roast Beets: Wash the beets and place them in a small roasting pan with 1/2 cup water. Cover the pan and bake for 45 minutes to 1 hour, or until the beets can be easily pierced with a fork.
  3. Prepare Beet Puree: Remove the beets from the oven and dunk them in cool water. Using your fingers, slip off the skins. Coarsely chop the peeled beets and transfer them to a blender or food processor. Puree until smooth. Measure out 2 cups of this beet puree and set aside for the batter.
  4. Sift Dry Ingredients: Lower the oven temperature to 375°F (190°C). Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour to prevent sticking. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and kosher salt. Set this mixture aside.
  5. Melt Chocolate Mixture: Using a double boiler or a small pan over low heat, combine the unsweetened chocolate and 1/4 cup of the canola oil. Heat gently until the chocolate melts, then remove from heat and stir until smooth and evenly combined. Set aside to cool slightly.
  6. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is fluffy and pale in color.
  7. Combine Wet Ingredients: Slowly add the remaining 1/4 cup of canola oil, Greek yogurt, vanilla extract, the melted chocolate mixture, and the 2 cups of beet puree into the egg and sugar mixture. Beat until everything is well incorporated.
  8. Add Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients using a spatula or wooden spoon, stirring by hand just until combined to avoid overmixing.
  9. Bake the Cake: Pour the batter into your prepared Bundt or tube pan. Bake at 375°F (190°C) for 45 minutes, or until a toothpick inserted near the center comes out clean. Once done, transfer the pan to a wire rack and let cool for 30 minutes.
  10. Unmold Cake: Run a thin knife around both the inner and outer edges of the pan to loosen the cake. Carefully invert the cake onto the wire rack and let it cool completely before applying the glaze.
  11. Prepare Glaze: Beat the softened cream cheese together with the powdered sugar until the mixture is smooth and light. Beat in the milk and vanilla extract. Adjust texture as needed by adding a bit more milk or powdered sugar to reach your desired glaze consistency.
  12. Glaze the Cake: Drizzle the cream cheese glaze over the cooled cake, letting it run over the top and sides for a beautiful, glossy finish.

Notes

  • Roasting beets enhances their natural sweetness and softens them for easy pureeing.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • If you cannot find reduced-fat cream cheese, regular cream cheese also works but may add slightly more fat.
  • The glaze consistency can be adjusted by adding extra milk for a thinner glaze or more powdered sugar for a thicker one.
  • Ensure the cake is completely cool before applying glaze to prevent it from melting and sliding off.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-beet-cake-recipe/