Amazing Chocolate Beet Cake

Amazing Chocolate Beet Cake
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    24 People
  • VIEWS
    63

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.

Ingridients

Adjust Servings

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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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch loaf pans. (5 minutes)

Image Step 02
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)

Image Step 03
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)

Image Step 04
04 Step

Recipe View 2 mins In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. (2 minutes)

Image Step 05
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)

Image Step 06
06 Step

Recipe View 2 mins Gently fold in the chocolate chips. (2 minutes)

Image Step 07
07 Step

Recipe View 3 mins Divide the batter evenly among the prepared loaf pans, filling them about 3/4 full. (3 minutes)

Image Step 08
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)

Image Step 09
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.

Jaylin Beatty

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 21 Ratings)
Total Reviews: (4)
  • Rasheed Kohler

    This recipe is a keeper! The cake is so moist and fudgy. I added a cream cheese frosting for extra decadence. - Michael

  • Johnny Trantow

    I love how this cake isn't overly sweet. It's the perfect balance of chocolate and earthy flavors. - David

  • Millie Haley

    I 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

    My kids devoured this cake! I couldn't believe they didn't even suspect there were beets in it. - Sarah

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