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chocolate beet cake

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Moist and decadent, this dessert will definitely surprise you! Topped with ganache, it's the perfect cake for any occasion.

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yield 12 servings
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For chocolate beet cake

  • CAKE
  • 1 c
    cooked beets (about 3 large), puréed
  • 2 c
    unbleached all-purpose flour, plus more for cake pan
  • 2/3 c
    good quality cocoa powder
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
    ground himalayan pink salt
  • 3/4 c
    unsalted butter, room temperature plus more to grease the cake pan & parchment paper
  • 1 1/2 c
    granulated sugar
  • 2 lg
    free-range eggs, room temperature
  • 1 tsp
    pure vanila extract
  • 3/4 c
    buttermilk
  • 1/4 c
    grapeseed oil
  • GANACHE
  • 1/2 c
    heavy cream
  • 3/4 tsp
    corn syrup
  • 3 1/2 oz
    semi-sweet chocolate, shaved

How To Make chocolate beet cake

  • 1
    CAKE:
  • 2
    Preheat oven to 350ºF. Line a 9-inch round cake pan with a parchment paper round that has been greased and floured; set aside.
  • 3
    In the bowl of a food processor, add cooked beets and process until puréed cleaning the sides and bottom of the bowl as needed. Transfer to a measuring cup (amount needed is roughly 1 cup, more or less) and set aside.
  • 4
    In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt; whisk until well combined and set aside.
  • 5
    In the bowl of a stand mixer, add butter and sugar. Using the paddle attachment, cream the ingredients on medium speed until fluffy and pale in color, about 5 minutes.
  • 6
    Add eggs, one at a time, and beat well between each addition.
  • 7
    Add beets and vanilla extract. Process until blended, cleaning the sides and the bottom as needed.
  • 8
    Add half the dry ingredients and half the buttermilk. Process on low speed until just incorporated before adding the remaining dry ingredients, buttermilk and oil; process until just combined - don’t overmix.
  • 9
    Pour batter into the prepared cake pan and gently tap on the counter to dislodge any trapped air bubbles.
  • 10
    Transfer to the preheated oven and bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • 11
    Remove from the heat and allow the cake to cool in the pan on a wire rack for 20 minutes. Invert the cake, discard parchment paper and cool completely on a wire rack.
  • 12
    GANACHE:
  • 13
    In a small saucepan over medium-low heat, warm up heavy cream and corn syrup.
  • 14
    Just before it starts simmering, remove from the heat and pour the warm mixture over the shaved chocolate; let stand for 1 minute.
  • 15
    Stir until chocolate melts and mixture is shiny and smooth.
  • 16
    Let cool slightly, about 5 minutes before pouring it over the cake. Spread it and transfer to the fridge for an hour before decorating with gold dust or leaves.
  • 17
    To view this moist and decadent cake on YouTube, click on this link >>> https://youtu.be/7yCsNWpSoQY
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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