CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
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.
CHOCOLATE BEET CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
BEET BUNDT CAKE
Provided by Colleen Patrick-Goudreau
Categories Cake Vegetable Dessert Bake Vegetarian Beet Birthday Vegan Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
- In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
- In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
- Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.
CHOCOLATE BUNDT CAKE
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
- Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
BEET CAKE
I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE BEET CAKE
The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
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