Chocolate Beet Cake Recipes

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THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!



The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)! image

A super moist chocolate cake made with beetroot.

Provided by adapted by Christina Conte

Time 40m

Number Of Ingredients 14

1/3 cup (75g) butter, at room temperature
4 cups (500 g) confectioner's sugar
1/4 cup (35 g) good quality unsweetened cocoa powder
1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
1 tsp vanilla
about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
1 tsp vanilla extract
1 1/2 cups (350 g) sugar
16 oz (500 g) oil (I used olive oil and avocado oil)
5 eggs
2 1/2 cups (340 g) all purpose flour
2 1/4 tsp baking soda
3/8 tsp salt
50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)

Steps:

  • Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
  • Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
  • In a large bowl, place the dry ingredients, then add the pureed mixture.
  • Beat with an electric or stand mixer on low speed until well combined.
  • Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
  • Remove from pans after a few minutes and allow to cool completely on racks.
  • Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
  • Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
  • Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Nutrition Facts : Calories 895 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 406 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 40 grams unsaturated fat

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

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

1 cup grated peeled uncooked beets (about 2 medium)
2 teaspoons lemon juice
4 large eggs, room temperature
1-1/4 cups butter, melted
1/2 cup 2% milk
2 tablespoons honey
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Dash salt
Chopped walnuts, optional

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.

AMAZING CHOCOLATE BEET CAKE



Amazing Chocolate Beet Cake image

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

1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
1 ½ cups white sugar
3 eggs
½ cup olive oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

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

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

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

4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze for Chocolate Beet Cake
Candied Beet Chips for Chocolate Beet Cake, for garnish

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 BUNDT CAKE



Chocolate Beet Bundt Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 14

Nonstick cooking spray
Cocoa powder, for dusting
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 ounces dark chocolate, coarsely chopped
4 eggs
2 cups pureed cooked beets
1 cup confectioners' sugar
2 tablespoons milk
2 teaspoons vanilla extract

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess.
  • In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
  • Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
  • For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.

FUDGY CHOCOLATE BEET CAKE



Fudgy Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Yield Makes one 9-inch cake

Number Of Ingredients 13

4 medium beets (1 1/2 pounds), trimmed, peeled, and cut into 2-inch chunks
1/4 cup safflower oil, plus more for pan
1 cup spelt flour, such as Bob's Red Mill
1 cup unbleached all-purpose flour
1 1/2 cups natural cane sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup warm water
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

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.

DARK CHOCOLATE BEET CAKE



Dark Chocolate Beet Cake image

This is a great option for sneaking veggies into a dessert no chocolate lover can resist!

Provided by Crystal Leatherman

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 8

1 (15 ounce) can sliced beets, drained
2 large eggs
2 ¼ cups all-purpose flour
2 cups white sugar
½ cup unsweetened dark cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup salted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan.
  • Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more.
  • Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 55.9 g, Cholesterol 51.3 mg, Fat 9.3 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 203 mg, Sugar 35.4 g

RED BEET CHOCOLATE CAKE



Red Beet Chocolate Cake image

You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.

Provided by Rita1652

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 3/4 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
1 cup vegetable oil
1 -1 1/2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
2 ounces unsweetened chocolate (Melt and cool the 2 1-oz squares of baking chocolate.)
1 teaspoon vanilla extract
confectioners' sugar, sifted

Steps:

  • Preheat oven to 350.
  • Grease 13 x 9 x 2-inch baking pan.
  • Sift together the flour, baking soda and salt; set aside.
  • Combine sugar, eggs, and oil in a mixing bowl.
  • Beat with an electric mixer set at medium speed for 2 minutes.
  • Beat in the beets, cooled chocolate, and vanilla.
  • Gradually add dry ingredients, beating well after each addition.
  • Pour into prepared baking pan.
  • Bake for 25 minutes or until cake tests done.
  • Cool in pan on rack.
  • Cover and let stand overnight to improve flavor.
  • Sprinkle with confectioners' sugar.

BEET CAKE



Beet Cake image

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

4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners' sugar

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



Chocolate Beet Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/2 cup (8 tablespoons) unsalted butter
1 cup packed brown sugar
1/4 cup half-and-half
2 cups confectioners' sugar
2/3 cup melted unsalted butter
2 cups milk chocolate or semi-sweet chocolate chips
2 teaspoons vanilla extract
1 teaspoon instant coffee granules, optional
3/4 cup vegetable oil, plus more for greasing the pans
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
3 ounces semi-sweet chocolate baking bar or chips
2 cups pureed cooked beets (can be canned)
1 teaspoon vanilla extract

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.

CHOCOLATE CAKE (WITH BEETS)



Chocolate Cake (With Beets) image

Created by Jessica Seinfeld From the book Deceptively Delicious A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!

Provided by Karen in MA

Categories     Dessert

Time 50m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 16

nonstick cooking spray
1 cup light brown sugar, firmly packed (or dark brown sugar)
1/4 cup canola oil (or vegetable oil)
1 large egg
2 large egg whites
3 ounces semisweet chocolate, melted and cooled
1/2 cup beet, puree
1/2 cup low-fat buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 350°. Coat a 9" baking pan with cooking spray.
  • In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy.
  • Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.
  • Add the flour, baking soda and salt, and beat until smooth.
  • Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes.
  • Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
  • Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth.
  • Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
  • Refrigerate in an airtight container for up to 4 days.

Nutrition Facts : Calories 429.3, Fat 17.1, SaturatedFat 7, Cholesterol 38.2, Sodium 334.2, Carbohydrate 64.1, Fiber 4.1, Sugar 35.3, Protein 9.8

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From foodnetwork.ca


HEAVENLY CHOCOLATE BEET TEA LOAF & THREE VARIATIONS - LUNACAFE
2010-07-11 In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another large mixing bowl, using a large whisk, whisk together the butter or oil, sugars, eggs, and vanilla until creamy and smooth, about 2 …
From thelunacafe.com


CHOCOLATE BEET CAKE RECIPE | DESSERT RECIPES | PBS FOOD
Directions. Heat oven to 350° F for shiny metal or glass pan or 325° F for dark or non-stick pan. Grease bottom only of 13x9 inch pan or bundt pan. Puree beets using …
From pbs.org


MOIST CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING
While cakes cool, make the Frosting: In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in …
From chewoutloud.com


CHOCOLATE BEET CAKE - BEST CHOCOLATE CAKE WITHOUT FROSTING
2014-09-07 Add sugar, eggs and oil to beet and chocolate mixture. Blend until fully combined. Slowly add flour mixture. Blend until a cake batter consistency. Evenly spread into the bottom of prepared 9×13 inch baking dish. Bake for 25-30 minutes, or until the cake passes the toothpick test. Remove and allow to cool.
From savoryexperiments.com


CHOCOLATE BEET CAKE [VEGAN] - ONE GREEN PLANET
Drain and let cool. Puree the beets until very smooth. Preheat the oven to 350°F. Lightly grease a 8-inch round pan that is at least 2-inch deep. Line the bottom of the pan with parchment and ...
From onegreenplanet.org


DARK CHOCOLATE BEET CAKE WITH ALL NATURAL PINK BUTTERCREAM
2015-02-05 2 medium beets, 2 tablespoons water. While the beets are cooling, prepare the rest of the cake. In a large bowl, beat the butter and sugars. Beat in the eggs and vanilla. Slowly beat in the cold coffee. ¾ cup butter, 1 cup granulated sugar, ¾ cup brown sugar, 2 large eggs, 1 ½ teaspoons vanilla, 1 ¼ cups cold coffee.
From theendlessmeal.com


CHOCOLATE BEET CAKE | BLUE FLAME KITCHEN
2021-08-06 Grease a 9x13 inch baking pan; set aside. Combine flour, cocoa powder, baking powder, cinnamon, ginger, baking soda and salt in a bowl; set aside. Whisk together beaten eggs, sugar, brown sugar, oil and vanilla in a bowl until blended. Stir in beets. Beginning and ending with flour mixture, add flour mixture alternately with milk to beet ...
From atcoblueflamekitchen.com


VEGAN BEETROOT CHOCOLATE CAKE - LAZY CAT KITCHEN
2021-05-22 METHOD. Heat up the oven to 180° C / 355° F (without the fan function) and grease and line a 2 lb cake tin (see NOTES) with a large strip of baking paper. Brew a strong coffee, measure out 60 ml / ¼ cup and pour it over the coconut oil to melt it. Slice beetroot thinly and place in a blender with coffee-oil mixture and lukewarm plant milk.
From lazycatkitchen.com


RECIPE: CHOCOLATE BEET CAKE WITH SASKATOON BERRIES FROM …
2022-04-27 2-3 red beets (about 8 oz/225 g total), unpeeled, tops trimmed ½ tsp salt (2.4 ml) 1 cup all-purpose flour (250 ml) 3 tbsp unsweetened cocoa powder
From everythingzoomer.com


DOUBLE CHOCOLATE BEETROOT CAKE [DAIRY-FREE & VEGAN]
2019-02-14 Preheat the oven to 350'F. Line an 8" round cake pan with parchment paper and grease around the side. In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the spelt flour, cane sugar, cocoa powder, baking soda, and salt.
From thesimplegreen.com


GLUTEN-FREE CHOCOLATE BEET CAKE WITH NATURALLY DYED PINK FROSTING
2014-02-14 Preheat oven to 375 degrees F. Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven.
From heartbeetkitchen.com


BEET CAKE WITH CHOCOLATE - THE VANILLA BEAN BLOG
2012-05-14 Grease a 9 inch tart pan . Whisk the dry ingredients into a large bowl and set aside. Place the cooled beets in a food processor with the honey, and process until smooth. Add the oil, buttermilk, eggs and vanilla and process until smooth. Transfer mixture to a large bowl, and fold the dry ingredients into the wet, gently mixing until combined.
From thevanillabeanblog.com


CHOCOLATE BEET CAKE - STRESS BAKING
2017-07-20 Preheat the oven to 350F and spray two 9″ round cake pans with nonstick spray (aff link) and dust them lightly with cocoa powder. Set aside. In a large mixing bowl, whisk together all the wet ingredients. In a separate large bowl, whisk together all the dry ingredients.
From stressbaking.com


FLOURLESS CHOCOLATE BEET CAKE - SUGARLOVESPICES
2016-01-16 Instructions. Grease and line a 9-inch loose bottomed cake pan. In a large mixing bowl, beat the beets, eggs, honey, vanilla, cocoa powder, baking powder and salt with an electric mixer, until thouroughly combined. Fold in the almond flour. Mel the dark chocolate pieces over a bain-marie (double boiler) over low heat, then mix in the oil.
From sugarlovespices.com


CHOCOLATE BEET SNACK CAKE RECIPE - SIMPLE BITES
2020-02-10 Reduce oven temp to 350°F. Oil a standard 8 ½ x 4 ½ -inch loaf pan and line with parchment paper. In a medium mixing bowl, sift together the flour, cocoa, baking soda and salt. Crack the egg into another mixing bowl and whisk until frothy. Pour in the melted butter and beat until incorporated.
From simplebites.net


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