Moist Chocolate Beet Cake Recipes

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.

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.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!

Steps:

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla, beets and walnuts.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

BEET CAKE

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.

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.)

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOIST CHOCOLATE-BEET CAKE

Steps:

• Butter an 8 or 8 1/2 inch (20 cm) springform pan and line the bottom with parchment paper.
• Boil the beets in salted water with the lid askew until they're very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don't have a food processor, use a cheese grater.)
• Preheat the oven to 350ºF (180ºC).
• In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible. Once it's nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.
• Sift together the flour, cocoa powder, and baking powder in a separate bowl.
• Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.
• In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.
• Fold in the flour and cocoa powder.
• Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.
• Let cake cool completely, then remove it from the pan.

THE BEST CHOCOLATE CAKE RECIPE

Steps:

• Sift flour and measure.
• Cut and line two 9" cake pan bottoms with parchment paper.
• Drain beets and puree in a blender.
• Melt chocolate over the stove or in a microwave.
• Mix flour, baking soda, and salt in a bowl.
• In another bowl, cream sugar and oil until well mixed.
• Add eggs, beets, and vanilla.
• Next, mix in melted chocolate and blend well.
• Slowly add the dry ingredients.
• Place in two prepared cake pans.
• Bake cakes at 350° for 25-35 minutes.
• Cool cakes on racks and let cool for 10 minutes before removing from pans
• Add about two inches of water to a double boiler pot.
• Place chocolate in a heat-proof mixing bowl or saucepan.
• Place the saucepan with chocolate over the pot of hot water and melt the chocolate.
• With a handheld electric mixer, blend chocolate, sugar, and water.
• Beat in vanilla. Slowly add the egg and mix well after each installment.
• Next, take off the stove and beat in room temperature butter.
• Place the hot pan or bowl over another bowl that is half full of ice.
• At high speed, beat frosting until it is light and fluffy.
• Frost the top of the first layer of cake. Add the second cake and frost the top and sides.

MARITIMER'S MINT CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 350 degrees F (~176 degrees C).
• Blend the sugar, eggs, and oil in a bowl.
• Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
• Fold in the dry ingredients.
• Add the vanilla and peppermint flavors last.
• Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
• Bake for 45 minutes or until a bamboo skewer comes out clean.
• Let cool in the pan until almost room temperature.
• This is a very moist cake, and it will fall apart if you rush this step.
• Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
• Didn't know it freezes well; thanks for the tip, BrutalKiss!

MOIST CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Roast the beets ahead of time: Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F. Wrap beets individually in foil. Place on a baking sheet and roast until beets are tender when pierced with a knife, about 1 to 1 1/2 hours. Open the foil and allow beets to cool completely. Peel when cool. Grate the roasted beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
• Reduce the oven temperature to 350 degrees F. Generously butter two 8 or 9-inch round baking pans. Trace parchment paper to fit bottom of the cake pans. Press parchment paper circles into bottom of pan and butter the parchment paper. Flour the bottoms and sides of pans and shake out the excess. Set aside.
• In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in coffee granules and vanilla and mix until combined. Add eggs, one at a time, scraping down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets until combined.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• Add half of the dry ingredients to the butter and egg mixture. Beating on Low, slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on Low until ingredients are almost incorporated. Do not overmix the batter. Remove bowl from stand and use rubber spatula to gently fold ingredients to finish incorporating. Cake batter will be thick.
• Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a toothpick inserted in the center comes out with a few tender crumbs attached (not completely clean.) Set cakes on wire rack and cool completely in pans. Invert cakes onto serving platter before frosting and assembling the cake.