Chocolate Beet Cake Recipes

AMAZING CHOCOLATE BEET CAKE

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.

CHOCOLATE BEET CAKE

Steps:

• Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.
• Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.
• Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.
• Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 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.

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.

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.

CHOCOLATE BISCUIT CAKE

Steps:

• Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
• In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
• Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
• Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.