As I stirred the batter, the deep, dark hue of chocolate merged with a surprising ingredient: beets. This Chocolate Beet Cake is not just a sweet indulgence; it’s a celebration of flavors that perfectly complement each other. With a moist and fudgy texture, it’s a healthier twist on traditional chocolate cake that leaves fast food in the dust. Not only does this cake offer a unique way to incorporate more nutrients into your desserts, but it also boasts a velvety cream cheese glaze that’s impossible to resist. Whether you’re baking for a special occasion or simply as a delightful weeknight treat, this recipe will surely wow both chocolate lovers and the health-conscious alike. What if I told you this cake might just become your new baking obsession?
Why is Chocolate Beet Cake so special?
Unexpectedly Delicious: This Chocolate Beet Cake combines earthy sweetness from beets with rich cocoa, creating a flavor profile that is unlike any other dessert.
Moist and Fudgy: Your taste buds will rejoice in the cake’s ultra-moist texture, elevating it from conventional treats.
Healthier Choice: Made with wholesome ingredients, it’s a delightful way to sneak in some nutrition while satisfying your sweet tooth.
Versatile Baking: Not only is it perfect for celebrations, but you can also easily swap ingredients for gluten-free or dairy-free variations. Try it with White Chocolate Cake or a simple Chocolate Raspberry Cheesecake to explore more flavors!
Crowd-Pleasing: Whether at a dinner party or a cozy night in, this cake is sure to impress guests, offering a unique twist that keeps them coming back for more.
Chocolate Beet Cake Ingredients
• Dive into the delightful components that make this Chocolate Beet Cake a must-try!
For the Cake
- Medium Beets – Provide moisture and natural sweetness; can be swapped with puréed canned beets.
- All-Purpose Flour – Provides structure to the cake.
- Whole-Wheat Pastry Flour – Adds a slight nuttiness and extra fiber; substitute with all-purpose flour if preferred.
- Baking Soda – Acts as a leavening agent to help the cake rise.
- Kosher Salt – Enhances flavor for a well-rounded cake.
- Unsweetened Chocolate – Adds a deep chocolate flavor; can substitute with cocoa powder, adjusting liquid ingredients as needed.
- Canola Oil (divided) – Keeps the cake moist; can be replaced with vegetable oil or melted butter.
- Large Eggs – Provide structure and moisture, helping with leavening.
- Granulated Sugar – Sweetens the cake and balances flavors.
- Plain Non-Fat Greek Yogurt – Adds moisture and richness; sour cream can be used as a substitute.
- Vanilla Extract – Enhances the overall flavor delightfully.
For the Cream Cheese Glaze
- Reduced Fat Cream Cheese – Adds creaminess to the glaze; Neufchatel cheese can be substituted.
- Powdered Sugar – Sweetens and thickens the glaze; you may need extra for consistency.
- Milk – Achieves the desired glaze consistency; feel free to substitute with any milk alternative if necessary.
With this collection of ingredients, you’re just steps away from creating an unforgettable Chocolate Beet Cake that will wow your taste buds!
Step‑by‑Step Instructions for Chocolate Beet Cake
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Rinse the medium beets thoroughly under running water and place them in a baking pan with an inch of water. Cover tightly with foil and roast for 45 minutes to an hour, or until they are fork-tender. Once done, remove from the oven and let them cool in the water.
Step 2: Prepare Beet Puree
After the roasted beets have cooled enough to handle, peel away the skin and cut them into small pieces. Transfer these pieces into a blender or food processor and puree until smooth, measuring out 2 cups for the Chocolate Beet Cake. Set aside the beet puree for later use in the cake batter.
Step 3: Prepare the Oven and Bundt Pan
Lower the oven temperature to 375°F (190°C). While the oven preheats, take a Bundt pan and grease it generously with cooking spray or oil, then lightly dust it with flour to prevent sticking. This will ensure your Chocolate Beet Cake comes out beautifully without any sticking issues.
Step 4: Combine Dry Ingredients
In a medium bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and kosher salt. This step helps to aerate the dry ingredients and blend them uniformly, which is crucial for the proper rise of the chocolate cake. Set this mixture aside for later incorporation into the batter.
Step 5: Melt Chocolate
In a double boiler or a microwave-safe bowl, melt the unsweetened chocolate with ¼ cup of canola oil until smooth and glossy, stirring occasionally. Be careful not to overheat the chocolate; you just want it melted and combined nicely. Once melted, set it aside to cool slightly before adding to the batter.
Step 6: Mix Wet Ingredients
In a large mixing bowl, beat the large eggs and granulated sugar together with a hand mixer or stand mixer on medium speed until the mixture is fluffy and pale, which should take about 3-5 minutes. Gradually add the remaining canola oil, plain non-fat Greek yogurt, vanilla extract, melted chocolate, and the beet puree, mixing thoroughly after each addition until well combined.
Step 7: Incorporate Dry Mixture
Gently fold the prepared dry ingredients into the wet mixture using a spatula or wooden spoon. Take care not to overmix; stop as soon as the flour mixture is incorporated. This will help maintain the moist texture of your Chocolate Beet Cake. Pour the batter into the prepared Bundt pan, spreading it evenly.
Step 8: Bake the Cake
Slide the Bundt pan into your preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. Keep an eye on the cake towards the end of the baking time to prevent over-baking, as the Chocolate Beet Cake can dry out if left too long.
Step 9: Cool and Invert the Cake
Once baked, allow the Chocolate Beet Cake to cool in the pan for about 30 minutes. Afterward, carefully invert the cake onto a wire rack to cool completely. This allows any steam to escape and ensures a great texture, while also allowing the cake to settle into its final form.
Step 10: Make the Cream Cheese Glaze
In a mixing bowl, beat together the reduced fat cream cheese and powdered sugar until smooth. Add a splash of milk and a dash of vanilla extract to adjust the consistency, mixing until it reaches a pourable state. Adjust with more powdered sugar or milk as needed for a glaze that will perfectly drizzle over your Chocolate Beet Cake.
Step 11: Glaze the Cake
Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top, allowing it to cascade down the sides for a lovely presentation. The tasty contrast of creamy glaze against the moist cake will make your Chocolate Beet Cake irresistible and a true showstopper at your gatherings.
Make Ahead Options
These Chocolate Beet Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the beet puree up to 24 hours in advance; just store it in an airtight container in the refrigerator to keep it fresh. Additionally, the cake batter can be made ahead of time and stored in the fridge for up to 3 days before baking. Just remember to bring it to room temperature before pouring it into the Bundt pan, as this will help maintain its moist and fudgy texture. When you’re ready to bake, simply follow the remaining steps for an effortlessly delicious dessert that everyone will love!
Expert Tips for Chocolate Beet Cake
Cook Beets Well: Ensure your beets are fully cooked and tender before pureeing. Undercooked beets can lead to an unpleasant texture in your Chocolate Beet Cake.
Avoid Overmixing: Once you’ve combined the wet and dry ingredients, mix gently. Overmixing can create a denser cake, losing that lovely moist texture we all crave.
Flour Substitutions: If using whole-wheat flour, remember it absorbs moisture differently. Adjust liquid ingredients accordingly to keep your cake moist and fluffy.
Temperature Check: Make sure your cream cheese is at room temperature for the glaze. Cold cream cheese can create lumps, affecting the smoothness of your glaze.
Cool Completely: Let your cake cool completely before adding the glaze. This helps it hold its shape and prevents the glaze from melting off, making your Chocolate Beet Cake look as good as it tastes!
Chocolate Beet Cake Variations & Substitutions
Feel free to get creative with this recipe and make it truly your own with these delicious options!
- Dairy-Free: Substitute Greek yogurt with coconut yogurt for a creamy, non-dairy alternative that retains moisture.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to keep this cake gluten-free without sacrificing taste.
- Cupcake Conversion: Want bite-sized treats? Easily convert this cake into cupcakes, baking for 18-20 minutes at 350°F.
- Chocolate Boost: Add mini chocolate chips to the batter to elevate the chocolate experience and create delightful pockets of melted goodness.
- Nutty Addition: For added crunch and flavor, stir in some chopped walnuts or pecans; they pair beautifully with the chocolate and beet flavors.
- Spice it Up: Incorporate a pinch of cinnamon or a dash of cayenne pepper for a surprising hint of warmth and depth.
- Lighter Glaze: Swap out cream cheese for a simple dusting of powdered sugar or a light coconut glaze for a refreshing twist.
- Fruity Flair: Fold in some fresh raspberries or strawberries into the batter for a fruity burst that complements the chocolate beautifully.
Don’t forget to explore more delectable cakes, like our White Chocolate Toffee or treat yourself to a rich Salted Caramel Chocolate delight as you dive into exploring flavors!
How to Store and Freeze Chocolate Beet Cake
Fridge: Store leftover Chocolate Beet Cake covered in plastic wrap or in an airtight container for up to 4 days to retain its moisture and flavor.
Freezer: Wrap the cake slices individually in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months without losing quality.
Thawing: To enjoy frozen cake, simply remove it from the freezer and let it thaw in the fridge overnight before serving.
Reheating: If desired, warm individual slices in the microwave for 10-15 seconds for a freshly-baked experience!
What to Serve with Moist Chocolate Beet Cake
Indulge in the comforting embrace of flavors by pairing delightful sides with this unique dessert.
Whipped Cream: A fluffy dollop adds lightness, balancing the cake’s rich fudgy texture while enhancing its sweetness.
Vanilla Ice Cream: Creamy and cool, it contrasts beautifully with the warm, moist cake, creating a classic dessert duo your family will adore.
Fresh Fruit Salad: Bright, juicy fruits such as berries and citrus provide a refreshing burst that complements the earthiness of the beets.
Chocolate Ganache: For the chocolate lovers, a drizzle of silky ganache enhances the chocolate profile, creating an irresistible treat that dazzles every palate.
Espresso or Coffee: A warm cup of coffee brings out the deep chocolate flavors, making each bite of the beet cake even more indulgent.
Nutty Granola: Sprinkle a bit of granola on top for a satisfying crunch. The nuts add texture while the sweetness rounds out the robust flavors.
Red Wine: A glass of fruity red wine, like Pinot Noir, marries perfectly with the chocolate, deepening your dessert experience on special occasions.
Embrace the creativity of your kitchen while enhancing the delightful Chocolate Beet Cake for a warm family gathering or a cozy night in!
Chocolate Beet Cake Recipe FAQs
What should I look for when selecting beets for this recipe?
Absolutely! When choosing medium beets, look for ones that are firm and smooth without any dark spots or soft areas. Smaller beets are often sweeter and tenderer, making them ideal for baking. If you’re opting for canned beets, ensure they are pure and packed in water without added sugar.
How can I store leftover Chocolate Beet Cake?
Very easily! Store the leftover Chocolate Beet Cake in an airtight container or wrapped in plastic wrap. It will stay delicious for up to 4 days in the fridge, keeping its moistness intact. If you want to keep it longer, consider freezing it!
What’s the best way to freeze Chocolate Beet Cake?
The more the merrier! To freeze your Chocolate Beet Cake, slice it into individual pieces and wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight for the best texture.
How do I troubleshoot a dense cake?
If your cake turns out denser than expected, don’t worry! First, ensure that you haven’t overmixed the batter after adding the flour, as this can lead to a tougher texture. Additionally, double-check that your baking soda is fresh, as an inactive leavening agent can prevent your cake from rising properly. Lastly, make sure your beets are fully cooked and pureed smoothly to integrate well.
Can this Chocolate Beet Cake be made gluten-free?
Absolutely! For a gluten-free variation, substitute the all-purpose and whole-wheat pastry flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps with the cake’s structure. The final product will still be moist and delicious!
Is this recipe safe for pets or those with allergies?
Very thoughtfully! This Chocolate Beet Cake contains common allergens such as eggs, flour, and dairy, so it’s essential to consult with anyone who has food allergies before serving. As for pets, chocolate is toxic to dogs and cats, so please keep the cake out of their reach. Always best to be cautious!
Moist Chocolate Beet Cake: A Healthier Sweet Indulgence
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Rinse the medium beets thoroughly under running water and place them in a baking pan with an inch of water. Cover tightly with foil and roast for 45 minutes to an hour, or until they are fork-tender.
- After the roasted beets have cooled enough to handle, peel away the skin and cut them into small pieces. Transfer these pieces into a blender or food processor and puree until smooth, measuring out 2 cups for the Chocolate Beet Cake.
- Lower the oven temperature to 375°F (190°C). Grease a Bundt pan generously with cooking spray or oil, then lightly dust it with flour.
- In a medium bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and kosher salt. Set this mixture aside for later use in the batter.
- In a double boiler or a microwave-safe bowl, melt the unsweetened chocolate with ¼ cup of canola oil until smooth and glossy, then set aside to cool slightly.
- In a large mixing bowl, beat the eggs and granulated sugar together until fluffy and pale. Gradually add the remaining canola oil, plain non-fat Greek yogurt, vanilla extract, melted chocolate, and beet puree, mixing until well combined.
- Gently fold the prepared dry ingredients into the wet mixture. Pour the batter into the prepared Bundt pan, spreading it evenly.
- Slide the Bundt pan into your preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Once baked, allow the Chocolate Beet Cake to cool in the pan for about 30 minutes. Carefully invert the cake onto a wire rack to cool completely.
- In a mixing bowl, beat together the reduced fat cream cheese and powdered sugar until smooth. Add milk and vanilla extract to adjust the consistency.
- Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top.