Moist Chocolate Beet Cake With Cream Cheese Frosting Recipes

CHOCOLATE BEET CAKE WITH CREAM CHEESE BEET FROSTING

Steps:

• Preheat the oven to 350ºF. Coat an 8 or 9 inch baking pan with butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy. Add the eggs and beat well. Beat in the chocolate, beets, buttermilk, and vanilla. Add the flour and soda and beat until smooth. Pour the batter into the prepared pan and smooth the top. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before removing it to a rack to cool completely.
• To make the frosting, beat the cream cheese, confectioners' sugar, beets, and vanilla in the bowl of a stand mixer fitted with the paddle attachment until smooth. Cut the cooled cake in half horizontally and spread 1/3 of the frosting over the bottom layer. Replace top layer and spread the remaining frosting over the top and sides of the cake. Place the finished cake in the refrigerator for 30 minutes before slicing. The cake will keep, well covered, in the refrigerator for up to 4 days.

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

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.)

CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING

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.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 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.

CHOCOLATE BEET CAKE WITH CINNAMON-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 400 degrees F. Set each beet on a square of foil and drizzle lightly with vegetable oil. Seal the edges to wrap each beet and roast until tender when pierced with a knife, 40 to 45 minutes. Carefully unwrap and let rest until cool enough to handle.
• Peel the beets while they are still warm and cut into chunks. Add to a food processor and puree until smooth. Let cool completely. You should have 1 cup beet puree. (Save any extra puree for another use.)
• Lower the oven temperature to 350 degrees F. Butter and flour two 8-inch cake pans and line the bottoms with parchment.
• Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
• Whisk together the beet puree, 3/4 cup vegetable oil, sour cream, water and eggs in a large bowl until combined. Whisk in the granulated sugar and brown sugar until smooth. Add the dry ingredients to the wet ingredients and fold to combine. Do not overmix.
• Divide the batter evenly between the two prepared pans. Bake until the cake tops spring back when pressed gently and a tester inserted in the center comes out with just a few moist crumbs, 28 to 30 minutes. Transfer the pans to a rack to cool for 15 minutes. Turn the cakes out onto the racks and let cool completely. Remove the parchment.
• For the frosting: Beat the cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the confectioners' sugar, cinnamon, vanilla and salt and and beat on low until combined. Increase the speed to medium high and beat until very smooth and light, about 2 minutes.
• Transfer one cake layer to a serving plate. Spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting (about 1 1/2 cups) over the entire cake to create a crumb coat. Refrigerate until the frosting is cold and firm, about 20 minutes.
• Transfer about 1 cup frosting to a pastry bag fitted with a star tip. Frost the entire cake with the remaining frosting in the bowl. Pipe rosettes on the top of the cake and garnish with baked beet chips. Chill 30 minutes to set the frosting before serving. Transfer the cake to a serving platter and pipe smaller rosettes of the remaining frosting around the base.
• Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Trim one end of the beet so it can sit flat on your mandoline (it is not necessary to peel it). Thinly slice the beet about 1/16 inch thick.
• Separate the slices and put in a medium bowl. Drizzle with the oil and toss well to lightly coat each slice. Sprinkle with the sugar and toss to distribute.
• Arrange the slices in a single layer without touching on the prepared baking sheet. Bake, rotating the tray halfway through, until the chips are browned on the edges and crisp almost to the center, 25 to 30 minutes. (It's ok if the very center is still a bit pliable, they will continue to crisp as they cool.)
• Let the beet chips cool slightly on the baking sheet, then remove to a cooling rack to completely crisp up.