Cant Be Beet Chocolate Cake Recipes

CHOCOLATE BEET CAKE

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

FUDGY CHOCOLATE BEET CAKE

Steps:

• Cake: Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then puree in a food processor until smooth.
• Preheat oven to 350 degrees. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan.
• Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely.
• Chocolate-Ganache Frosting: Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.
• Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.

CHOCOLATE BEET CAKE

Steps:

• Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.
• Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.
• Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.
• Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 minutes.

UNBEETABLE CHOCOLATE CAKE RECIPE - (4.4/5)

Steps:

• 1. Make sure the oven rack is positioned in the center of the oven and preheat the oven to 375 degrees F. 2.In a small microwavable bowl, melt 1 Tablespoon of butter in the microwave on low power. When butter is melted, stir 1 Tablespoon cocoa powder into the butter. Use a pastry brush to apply a thin coat of the butter-cocoa powder mixture to the inside of a Bundt® pan (10-cup maximum capacity) and then set aside. 3. In a large mixing bowl, beat together the remaining 1 stick of softened butter, the sugar and the honey. Add the eggs one at a time, mixing well after each addition. Add the puréed beets and mix well. 4. Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high power for about 1 minute. Stir the chocolate chips and microwave for another 30 seconds or until chips are completely melted. Allow the melted chocolate to cool slightly before adding to the mixture in the large mixing bowl (from Step 3). Add the vanilla extract. Mix well. 5. In a small bowl, combine the flour, the remaining 1/2 cup cocoa powder, baking soda and salt. Stir to combine. Add the dry ingredients gradually to the chocolate mixture from Step 4 and mix well. The batter should be smooth and thick. Stir in the remaining 1/2 cup of unmelted chocolate chips. 6. Pour the batter into the prepared Bundt® pan and place the pan in the preheated oven on the middle rack. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes. To remove the cake from the pan, place another cooling rack on top of the cake pan and, using oven mitts, flip the cake pan upside down and gently shake or tap it until the cake comes out onto the second rack. If the cake seems stuck, turn it back over and carefully run a thin rubber or silicone spatula between the edge of the cake and the pan. Then turn it over again onto the second cooling rack. 7. Dust the cake with confectioners' sugar when cool. Variations Instead of sprinkling the cake with confectioners' sugar, make a chocolate glaze. To make the glaze, combine the chocolate chips, honey and butter in a microwave-safe bowl and microwave in 30-second increments at full power, stirring in between, until the chocolate is melted. Let cool slightly and then gradually stir in the milk. Place the cooled cake on a serving platter and spoon the glaze over the cake. Place the cake in the refrigerator for 15 minutes or until the glaze hardens slightly. To make the 1 1/2 cups of puréed beets, use 5 fresh beets (small to medium in size) or 2 cans (14 oz. each), drained. If starting with fresh beets, trim greens, roots and stems from the beets and rinse the beets. Place beets in a pot of boiling water, cover and simmer for 30 minutes to an hour, depending on size, until the beets are tender when pierced with a knife. Let the beets cool (or run them under cold water) until they're still warm but comfortable enough to handle. Then use a paper towel to rub away the skin. Cut the cooked beets or canned beets (drained) into small chunks and purée them in a blender or a food processor until smooth.

AMAZING CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

CHOCOLATE BEET CAKE

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

CAN'T BE BEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
• Puree the beets in a food processor with a bit of water.
• Put the pureed beets into a small bowl. Add apple sauce, 1/4 cup water, vanilla extract, and apple cider to the beets and mix well.
• In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined.
• Bake for 20-30 minutes (Depending on the size of pan you use: more for small, deep pans and less for a 9x13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.).
• Allow to cool completely before cutting, frosting, and serving.

CHOCOLATE BEET CAKE

Steps:

• For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
• Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
• For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
• For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
• In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
• Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
• Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
• Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.

CAN'T BE BEET CHOCOLATE CAKE

Steps:

• PREPARE FROSTING:.
• Drain yogurt in paper-towel-lined strainer over bowl at least 8 hours (to make yogurt cheese); discard liquid.
• Mix yogurt with milk powder.
• On medium speed, beat spread with melted chips until smooth.
• Gradually beat in sugar.
• Beat in yogurt mixture until fluffy; refrigerate frosting 2 hours.
• PREPARE CAKE:.
• Preheat oven to 350 degrees Fahrenheit. Coast 2 8-inch cake pans with cooking spray.
• On medium speed, beat next 4 ingredients until blended.
• On medium-high, beat until fluffy.
• Divide between the 2 cake pans; sprinkle with chopped chips.
• Bake 25 minutes or until pick inserted into centers come out clean.
• Cool 10 minutes in pans.
• Remove to racks; cool completely.
• ASSEMBLE AND FROST CAKE:.
• Place one layer on plate, chip side up.
• Spread with 3/4 cup frosting; top with remaining layer, chip side down.
• Frost cake with remaining frosting. Garnish as desired.
• Refrigerate cake.