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
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.
RED BEET CHOCOLATE CAKE
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
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.
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
SWEET AND SPICY CHOCOLATE CAKE
Wonderfully rich, chocolate cake with a twist. The crystallized ginger, chunks of bittersweet chocolate, and dried apricots mixed into the batter make this cake very special. It is like finding treasure in every bite.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
- Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
- In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
- Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
- Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 46 g, Cholesterol 94.2 mg, Fat 19.8 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 10 g, Sodium 56.9 mg, Sugar 24.1 g
SPICY CHOCOLATE BEET CAKE WITH CHOCOLATE GLAZE
The beets give a nice tint to the batter and add alot of moisture to this cake. I got this recipe from "Best recipies from Timelife Books" This cake bakes up HUGE so don't worry if the top springs up alot. The top forms a crust and dosen't get ruined buy inverting to cool on a rack. I did have to pull off a couple of the edge pieces so I could get my knife around the pan to finally flip it. This is a REALLY filling cake so verry small pieces are reccomended. :)
Provided by sweetcakes
Categories Dessert
Time 2h5m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350*F.
- Grease and flour a 10-inch bundt pan or angel food cake pan.
- Puree' the beets, a small batch at a time, in food processor or blender.
- Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
- In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
- Gradually beat in both the sugars and the oil.
- Using a rubber spatula, fold the beet puree' into the egg mixture.
- Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
- Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
- Pour the batter into the prepared pan.
- Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
- Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
- Chocolate Glaze:.
- Melt the semisweet chocolate in the top of a double boiler over simmering water.
- Stir in the butter and corn syrup, then gradually mix in the cream.
- Continue stirring over simmering water for about one minute or until the mixture is well blended.
- Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
- Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
- Invert the pan and tap it gently until the cake is released and falls free from the pan.
- Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
- Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
- Chill the cake until the glaze is set-about 20 to 30 minutes.
Nutrition Facts : Calories 434.3, Fat 23.7, SaturatedFat 7.4, Cholesterol 64.3, Sodium 342.3, Carbohydrate 54.1, Fiber 3.5, Sugar 35.6, Protein 6
CHOCOLATE GLAZE FOR CHOCOLATE BEET CAKE
To create pretty, slow drips down the side of a cake, let the glaze cool slightly so it thickens a bit. This glaze is shown on Chocolate Beet Cake, but would complement any cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.
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