23 Reviews

Delicious! Very chocolaty. No beet taste at all. Really moist and tasty. I used canned beets and added a few shakes of cinnamon, a teaspoon of Jameson whiskey (whiskey is great with chocolate! Try substituting it for water in your favorite boxed brownie mix... heavenly!), 1 teaspoon of chocolate extract, 2 Tbsp of Dutch Process cocoa (increased sugar by 4 Tbsp) and a pinch of cardamom. Cake tester came out clean after 25 min, but center was still gooey. Ensuring cake springs back when touched is a better test of doneness.

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mbau March 01, 2009

If I could give this more stars I would! This is the best chocolate cake I've ever made. I used canned beets and added cocoa powder in addition to the melted chocolate. I was looking for a cake that would hold together when cut so I could make a kitty cake for my son's 4th birthday(I posted some photos). This cake held together using several shapes of pans and was still unbelievably moist and delicious!! I'll use this as my regular recipe every year. Thank you VERY much!! It was a hit with all the kids and parents too!

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Oliver's mommy February 04, 2012

Delicious! I had fresh beets in my weekly produce delivery box and wanted to try something new with them. This recipe was it. I roasted the beets in the oven (drizzled with a little honey) and then pureed them in the blender. I also melted chocolate chips (about 1/2 c melted) because I didn't have any unsweetened chocolate. It turned out great - and the kids loved it! They had no idea that beets were the secret ingredient in their "chocolate" cake.

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AmyJoV3 August 05, 2010

WOW!! So good. I think I used a pan that was too small. I also subbed most of the oil for applesauce and it increased the bake time >20minutes. I also replaced 1/3 cup flour with cocoa powder. Had I just added the cocoa powder my cook time might have stayed the same.

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MC Baker May 23, 2010

This cake is so delicious! I substituted half of the oil with applesauce and cut the sugar to one cup (I like my cake on the less sweet side). This turned out so moist and fluffy and no one could tell that there were beets in it. It didn't taste off or funky, rather it added a depth of taste to it and was probably one of the best chocolate cakes we had eaten! I will definitely be making this again. Thanks for posting this recipe!

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apelsinjuice December 01, 2009

I really enjoyed this cake. I used 1/2 cup applesauce with 1/2 cup oil and would keep it that way since it turned out sooo moist. Grest texture also. It doesn't taste like a regular chocolate cake, but I don't find it tastes like beet. A great way to sneek in some extra veggie.

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FrVanilla June 29, 2009

This was great! I used 6 oz chocolate chips (melted), cut sugar to 1/3 cup, added 1/2 cup cocoa powder, and subbed coconut oil for canola. Very chocolaty, not too sweet, and most importantly, we couldn't taste the beets (don't tell my daughter!).

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HawaiianBaker April 17, 2015

This was pretty good. I love beets and made it to convince a friend (who hates them) that they're not that bad. DH and DD both liked the cake even with my "lightened up" changes. If you know there are beets in the cake, you can definitely taste them. If you don't know, it just tastes like a nice, light chocolate cake "with something else..." but DH and DD never guessed BEETS!

I boiled the beets, then peeled, then pureed.

I got it down to 3 WW Point Plus Values/serving with the following changes:
-replace all oil with unsweetened applesauce
-replace eggs with 3/4 c Egg Beaters
-24 servings, not 16
-up to 3/4 c powdered sugar (which would be A LOT!)

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Amy020 June 22, 2011

I added an extra half-ounce of unsweetened chocolate. Texture is tender, very typical of an oil-based cake. Not very sweet, which is nice. Great aroma, and it does get better the next day. I will say that it tested done at 35 minutes with a toothpick, although the center did wobble a little when I shook it. Still, the pick came out dry and I took it out. And sure enough, it fell a little. No matter; still yummy. I do want to make it as a 2-layer cake with a mocha frosting, probably the one from the Cafe Beaujolais Cookbook.

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lemons45 July 01, 2010

I took this to a church dinner and no one could tell what the mystery ingredient. It is delicious and moist and easy to make, what more could you want. Definitely will be making this again! Thanks for sharing.

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Paula in NC March 18, 2010
Red Beet Chocolate Cake