Maritimers Mint Chocolate Beet Cake Recipes

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.)

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.

MINT-CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
• While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
• Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
• Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
• Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
• Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

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.

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.

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.

MINT CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

THE BEST CHOCOLATE CAKE RECIPE

Steps:

• Sift flour and measure.
• Cut and line two 9" cake pan bottoms with parchment paper.
• Drain beets and puree in a blender.
• Melt chocolate over the stove or in a microwave.
• Mix flour, baking soda, and salt in a bowl.
• In another bowl, cream sugar and oil until well mixed.
• Add eggs, beets, and vanilla.
• Next, mix in melted chocolate and blend well.
• Slowly add the dry ingredients.
• Place in two prepared cake pans.
• Bake cakes at 350° for 25-35 minutes.
• Cool cakes on racks and let cool for 10 minutes before removing from pans
• Add about two inches of water to a double boiler pot.
• Place chocolate in a heat-proof mixing bowl or saucepan.
• Place the saucepan with chocolate over the pot of hot water and melt the chocolate.
• With a handheld electric mixer, blend chocolate, sugar, and water.
• Beat in vanilla. Slowly add the egg and mix well after each installment.
• Next, take off the stove and beat in room temperature butter.
• Place the hot pan or bowl over another bowl that is half full of ice.
• At high speed, beat frosting until it is light and fluffy.
• Frost the top of the first layer of cake. Add the second cake and frost the top and sides.

MARITIMER'S MINT CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 350 degrees F (~176 degrees C).
• Blend the sugar, eggs, and oil in a bowl.
• Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
• Fold in the dry ingredients.
• Add the vanilla and peppermint flavors last.
• Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
• Bake for 45 minutes or until a bamboo skewer comes out clean.
• Let cool in the pan until almost room temperature.
• This is a very moist cake, and it will fall apart if you rush this step.
• Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
• Didn't know it freezes well; thanks for the tip, BrutalKiss!

CHOCOLATE MINT CAKE

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
• To make the chocolate sponge, mix the butter and caster sugar together in a large bowl, ideally using an electric mixer for best results
• Add the eggs and milk, and whisk until fully incorporated
• Add the self raising flour, cocoa powder and baking powder and gently whisk in until you can't see any flour anymore
• Divide the mixture between the two tins, you can use scales for accuracy
• Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack
• Level the sponges if they have domed at all with a knife or a cake leveller
• For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth, if the buttercream is too stiff then you can add a little more milk
• Place the first sponge on your cake stand or cake board, and pipe or spread some buttercream onto it, then add the second sponge on top
• Smooth more buttercream around the sides in a thin layer, ideally using an angled paletteknife, and stick the mint Matchmakers all around the cake
• Tie the green ribbon around the cake in a nice bow, or use double sided tape
• Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly in rows, or in a big pile instead
• Store leftovers in an airtight container in a cool place and eat within 3 days

CHOCOLATE BEET BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess.
• In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
• Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.

VEGAN CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 400 F and place the quartered beets into a small baking dish, along with about 1/4 cup water. Cover the dish, and bake for about 30-35 minutes, or until the beets are fork-tender. Allow the beets to cool for 5 minutes, then place them in a high-powdered blender, along with a tablespoon or two of liquid and puree until smooth. Measure out 3/4 cup puree to cool. Reserve the remaining liquid from the cooked beets.
• Turn the heat down to 350 F and spray two 9″ round cake pans with non-stick spray and dust the pans with cocoa powder. In a large mixing bowl, whisk together the almond milk and apple cider vinegar, and allow it to sit for a couple of minutes. Add in the avocado oil and applesauce, and whisk to combine. Add the 3/4 cup beet puree, sugar and vanilla extract. To the boiling water, add the espresso powder, and stir until completely dissolved (set aside).
• In another large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add half the dry ingredients to the wet ingredients, stir a few times with a large wooden spoon, then add the espresso. Stir a few more times, then add the remaining dry ingredients. Stir with the spoon until just incorporated. Spread the batter evenly between the two cake pans (use a kitchen scale, if desired).
• Bake the cakes for 30-35 minutes, checking at 30 minutes with a toothpick to ensure the cake is fully cooked. If the toothpick has batter remaining, bake for the additional 5 minutes. Remove the cakes from the oven, and allow them to cool for 5 minutes, before removing them to a wire rack to cool completely
• In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the softened vegan butter until light and fluffy. Add half of the powdered sugar, followed by 1 tablespoon of reserved beet cooking liquid and mix together. Add the remaining powdered sugar, along with the vanilla extract and mix on high. If the buttercream seems too stiff, add additional beet liquid; if it is too soft, add an additional cup of powdered sugar. Frost the cake!

CHOCOLATE CAKE (WITH BEETS)

Steps:

• Preheat the oven to 350°. Coat a 9" baking pan with cooking spray.
• In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy.
• Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.
• Add the flour, baking soda and salt, and beat until smooth.
• Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes.
• Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
• Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth.
• Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
• Refrigerate in an airtight container for up to 4 days.