Beetroot Chocolate Cake Recipes

BEETROOT & CHOCOLATE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
• When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

RED BEET CHOCOLATE CAKE

Steps:

• 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.

AMAZING CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

CHOCOLATE BEET CAKE

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

BEETROOT CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
• Blend the beetroot in a food processor to a rough purée.
• Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
• Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
• Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
• Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
• Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
• Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
• Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
• Allow to cool in the tin, then serve with crème fraîche or double cream.

CHOCOLATE BEET CAKE

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!

Steps:

• Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
• Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
• In a large bowl, place the dry ingredients, then add the pureed mixture.
• Beat with an electric or stand mixer on low speed until well combined.
• Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
• Remove from pans after a few minutes and allow to cool completely on racks.
• Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
• Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
• Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

CHOCOLATE BEETROOT CAKE

Steps:

• Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
• Lightly butter a 25cm round or square cake pan.
• Sift cocoa powder, flour and baking powder into a large bowl.
• Stir in sugar and set aside.
• Puree cooked beetroot in food processor.
• Add eggs one at a time, mixing after each addition.
• Add vanilla and oil and wiz until smooth.
• Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
• Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
• If the cake begins to brown, cover lightly with foil, after about 30 minutes.
• It WON'T rise a great deal, and the top might crack.
• Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
• Dust with icing sugar to serve.
• Can be served with fresh whipped cream or creme fraiche or just delicious plain.

CHOCOLATE BEET CAKE

Steps:

• For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
• Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
• For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
• For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
• In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
• Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
• Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
• Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.