Chocolate beet cake. That’s right. Beets. Before you say “ewww beets” like I did, take another look at the pic. I made this cake once before, years ago, as lark because I’m skeptical of anything other than fat, flour, and sugar in desserts, for fear of them being “healthy” 😊 I was also curious to know if I would taste the beets.
This chocolate beet cake might be one of the best chocolate cakes I’ve ever made. It was so dark and chocolaty, and moist; so very moist, but still with a nice crumb. And the beet flavor? None. Not at all. After trying the second or maybe third slice, I determined that the beets enhanced the cocoa and added to that deep, dark chocolate cake flavor that I love.
Now for the funny part. The recipe called for the cake to be baked in layers, but I didn’t feel like fooling around with frosting, so I make it in a Bundt pan. Now the Bundt pan I choose was one that I’ve had problems with in the past. I’ve made many a cake in my day in this pan where the cake came out in hunks. But for some reason, I insist on keeping the pan; perpetually lost in a nail biting situation waiting for the cake to cool and see if it glides out of the pan, or plops in hunks. I made sure to grease and flour the pan well; something I rarely do anymore (that’s why pan coating was invented).
The cake slid out of the pan intact. But! The cake was covered in a layer of flour from putting so much in the pan. I used a pastry brush to get rid of as much flour as I could, but I was starting to ruin the delicate surface, so at the last minute I decided to make a quick chocolate glaze to cover it. In my haste, I made too little and had to use my pastry brush to cover the cake, hence the brush marks. When I shared this cake with friends, one of them thought it was an intentional design. I wasn’t about to correct them.
chocolate beet cake
for the cake:
- ¾ cup 1 ½ sticks unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- ½ cup dark cocoa powder (I like Guittard cocoa rouge)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 ½ cups pureed canned beets (juice drained off and ½ cup reserved)
- ½ cup reserved beet juice
for the glaze:
- 1 ½ cup semisweet chocolate chips
- 6 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla
make the cake:
- Heat the oven to 350°F. Cream the butter and sugar and beat in the eggs until light, pale, and fluffy. Add the vanilla. Sift together the flour, cocoa powder, baking soda and salt and add in alternating amounts with the milk, beginning and ending with the flour. Add the beets and beet juice and mix for a couple minutes or until very smooth. Pour into a greased 6-cup bundt cake pan and bake for about 40-45 minutes or until a toothpick comes out clean. Serve plain or with a chocolate glaze.
make the glaze:
In a microwave safe bowl, heat butter on high power for approximately 1 minute or until very hot. Add combine chocolate chips and corn syrup and stir with a rubber spatula until the chocolate has completely melted. If needed you can return the bowl to the microwave at 30 second increments. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.