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
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.
BEETROOT CHOCOLATE CAKE
If you haven't yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect introductory recipe. Try it with a dollop of crème fraîche.
Provided by Nigel Slater
Categories Cakes and baking
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
- Blend the beetroot in a food processor to a rough purée.
- Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
- Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
- Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
- Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
- Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
- Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
- Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
- Allow to cool in the tin, then serve with crème fraîche or double cream.
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.
BEETROOT & CHOCOLATE CAKE
Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist
Provided by Barney Desmazery
Categories Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
- When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.
Nutrition Facts : Calories 594 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.78 milligram of sodium
DARK CHOCOLATE BEET CAKE
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
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
FUDGY CHOCOLATE BEET CAKE
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
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 BEETROOT CAKE
The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004
Provided by Janine Smith
Categories Dessert
Time 1h25m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
- Lightly butter a 25cm round or square cake pan.
- Sift cocoa powder, flour and baking powder into a large bowl.
- Stir in sugar and set aside.
- Puree cooked beetroot in food processor.
- Add eggs one at a time, mixing after each addition.
- Add vanilla and oil and wiz until smooth.
- Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
- Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
- If the cake begins to brown, cover lightly with foil, after about 30 minutes.
- It WON'T rise a great deal, and the top might crack.
- Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
- Dust with icing sugar to serve.
- Can be served with fresh whipped cream or creme fraiche or just delicious plain.
Nutrition Facts : Calories 401, Fat 4.9, SaturatedFat 1.9, Cholesterol 93, Sodium 187.9, Carbohydrate 86.2, Fiber 6.5, Sugar 45.9, Protein 10.8
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.
CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING
Beetroot is transformed! The flavour disappears, but the vegetable gives this cake incredible moisture... Recipe taken from Abel & Cole Organics newsletter.
Provided by Chef UK
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
- Let cool and peel away the skins.
- preheat the oven to 180C, 350F, Gas4.
- Butter a medium (20cm) cake tin.
- Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
- Puree or finely grate the beetroot.
- In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
- Fold in the dry ingredients to just combine.
- Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
- Cool 20 minutes in the pan, then remove to a wire rack.
- To make the frosting, melt the chocolae in a bowl set over boiling water.
- Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
Nutrition Facts : Calories 505.4, Fat 29.2, SaturatedFat 10.2, Cholesterol 73.8, Sodium 181.7, Carbohydrate 60.3, Fiber 4.3, Sugar 37.8, Protein 7.2
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