Amazing Chocolate Beet Cake
Indulge in the decadence of this intensely chocolatey and surprisingly moist cake, where the secret ingredient—earthy beets—melts seamlessly into a fudgy masterpiece. A guaranteed crowd-pleaser that even the pickiest eaters will adore! This cake boasts a rich, complex flavor profile and a tender crumb, making it perfect for any occasion. Plus, it freezes beautifully, ensuring you always have a slice of happiness on hand.
Nutrition
-
Carbohydrate
23 g
-
Cholesterol
23 mg
-
Fiber
2 g
-
Protein
2 g
-
Saturated Fat
2 g
-
Sodium
171 mg
-
Sugar
16 g
-
Fat
7 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch loaf pans. (5 minutes)
02 Step
Recipe View
5 mins
In a blender or food processor, combine the drained beets and reserved liquid. Process until completely smooth, ensuring no chunks remain. (5 minutes)
03 Step
Recipe View
5 mins
In a large bowl, whisk together the pureed beets, sugar, eggs, olive oil, and vanilla extract until well combined and smooth. (5 minutes)
04 Step
Recipe View
2 mins
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. (2 minutes)
05 Step
Recipe View
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View
2 mins
Gently fold in the chocolate chips. (2 minutes)
07 Step
Recipe View
3 mins
Divide the batter evenly among the prepared loaf pans, filling them about 3/4 full. (3 minutes)
08 Step
Recipe View
35 mins
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. (35 minutes)
09 Step
Recipe View
10 mins
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
For an extra layer of flavor, add a teaspoon of espresso powder to the dry ingredients.
If you don't have olive oil, you can substitute with another neutral-flavored oil like canola or vegetable oil.
To prevent the chocolate chips from sinking to the bottom of the cake, toss them with a tablespoon of flour before folding them into the batter.
The cake can be stored at room temperature for up to 3 days or frozen for up to 2 months. Wrap tightly in plastic wrap before freezing.
RECIPE REVIEWS
Avarage Rating:
4.7/ 5 ( 21 Ratings)
Total Reviews: (4)
Rasheed Kohler
Jan 14, 2025This recipe is a keeper! The cake is so moist and fudgy. I added a cream cheese frosting for extra decadence. - Michael
Johnny Trantow
Dec 18, 2024I love how this cake isn't overly sweet. It's the perfect balance of chocolate and earthy flavors. - David
Millie Haley
Dec 5, 2024I was skeptical about putting beets in a chocolate cake, but this recipe proved me wrong! It's absolutely delicious and so easy to make. - Jessica
Alexandra Quigley
Nov 24, 2024My kids devoured this cake! I couldn't believe they didn't even suspect there were beets in it. - Sarah