Red Beet Chocolate Cake
photo by Ashley Cuoco
- Ready In:
- 1 3⁄4 cups unbleached flour, sifted
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 - 1 1⁄2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
- 2 ounces unsweetened chocolate (Melt and cool the 2 1-oz squares of baking chocolate.)
- 1 teaspoon vanilla extract
- confectioners' sugar, sifted
- 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.
Questions & Replies
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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.
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!
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!
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!)
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!