Red Beet Chocolate Cake

"You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Olivers mommy photo by Olivers mommy
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
40mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • Preheat oven to 350.
  • Grease 13 x 9 x 2-inch baking pan.
  • Sift together the flour, baking soda and salt; set aside.
  • Combine sugar, eggs, and oil in a mixing bowl.
  • Beat with an electric mixer set at medium speed for 2 minutes.
  • Beat in the beets, cooled chocolate, and vanilla.
  • Gradually add dry ingredients, beating well after each addition.
  • Pour into prepared baking pan.
  • Bake for 25 minutes or until cake tests done.
  • Cool in pan on rack.
  • Cover and let stand overnight to improve flavor.
  • Sprinkle with confectioners' sugar.

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Reviews

  1. Hannah Petertil
    My roommates and I enjoyed this recipe. However, it's very subtle in chocolate flavor and pretty oily. I would make this cake again but cut down on the oil and amp up the chocolate.
     
  2. MC Baker
    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.
     
  3. mbau2521
    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.
     
  4. Emma H.
    I made this almost to the letter just added way more chocolate and 3/4 cup cocoa, I was looking for something really rich with chocolate. I made one with canned and one with fresh boiled beets....the fresh beets were better by far.
     
  5. Oliver's mommy
    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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Tweaks

  1. Handwriting S.
    A great tweak for this would be substituting applesauce for the oil. 1 cup vegetable oil = 1927 calories, 1 cup sweetened applesauce = 166 cal or 1 cup unsweetened applesauce = 102 calories. (So a savings of AT LEAST 1,761 calories!) I always use applesauce instead of oil in most baking recipes. Depending on what you're making, the spiced applesauce (with cinnamon, for instance) can add extra flavor, too. Can't wait to try this recipe!
     
  2. Sarah W.
    added 1 tbsp of cocoa used 1 1/4 cup puree from roasted beets
     
  3. Amy020
    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!<br/><br/>I boiled the beets, then peeled, then pureed.<br/><br/>I got it down to 3 WW Point Plus Values/serving with the following changes:<br/>-replace all oil with unsweetened applesauce<br/>-replace eggs with 3/4 c Egg Beaters<br/>-24 servings, not 16<br/>-up to 3/4 c powdered sugar (which would be A LOT!)
     
  4. MC Baker
    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.
     
  5. apelsinjuice
    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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