Red Beet Chocolate Cake
Indulge in the rich, earthy decadence of Red Beet Chocolate Cake, a show-stopping dessert that blends the natural sweetness of roasted beets with the deep, velvety flavor of cocoa. This irresistibly moist cake is perfect for those seeking a unique twist on classic chocolate cake recipes, with the pureed beets adding an unexpected depth and a subtle hint of natural color. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and a touch of vanilla extract, this recipe is both wholesome and luxurious. It's an ideal choice for special occasions or anytime you want to surprise your guests with a secretly nutritious sweet treat. Serve it dusted with powdered sugar for a touch of elegance, or enjoy it as is to let its rich flavors shine. Perfect for chocolate lovers and adventurous bakers alike, this beet chocolate cake is bound to become your new favorite dessert!
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Recipe Information
Ingredients
- 3 medium (about 1.5 cups cooked and pureed) fresh beets
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.25 cups granulated sugar
- 2 pieces large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- to taste powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Rinse the beets thoroughly and trim the stems. Wrap each beet individually in aluminum foil and roast in the oven for about 45 minutes, or until fork-tender.
Once the beets are cool enough to handle, peel the skins off using your hands or a paper towel. Chop them into chunks and puree in a blender or food processor until smooth. Measure 1.5 cups of beet puree and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the sugar and eggs together until light and fluffy. Add the vegetable oil, vanilla extract, and beet puree, mixing until combined.
Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 505.9 g | 184% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 269.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 379 mg | 29% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2374 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
