Double Chocolate Beet Cake Recipe

I just baked a beet and chocolate cake, and it’s been quite the culinary adventure blending vibrant beets with rich cocoa, resulting in a dessert that’s as visually stunning as it is delicious. The cake’s velvety texture and subtle earthiness, punctuated by the bursts of semi-sweet chocolate, have definitely made it a memorable treat to share with friends over some good coffee.

Indulging in the adventure of my Double Chocolate Beet Cake is the only way to appreciate its unfathomable depths of flavor and unexpected nutrition. I adore the way the Earthy sweetness of beet puree plays against the rich cocoa and semi-sweet chocolate chips—a pairing that brings about an unbelievably moist texture.

Buttermilk adds a touch of tang to the cake. That acidity works wonders with chocolate, and it makes the cake even more impressive.

But today, we support baking with chocolate and buttermilk, forming nutrients that work for our bodies.

Double Chocolate Beet Cake Recipe Ingredients

• Cooked and Pureed Beets: Naturally sweet, adds moisture and subtle earthy flavor.
• Vegetable Oil: Source of healthy fats, ensures moist texture.
• Granulated Sugar: Adds sweetness, balances beet’s natural flavors.
• Eggs: Provide structure and richness, essential for binding.
• Unsweetened Cocoa Powder: Rich in antioxidants, deep chocolate flavor.
• Semi-Sweet Chocolate Chips: Melty pockets of sweetness, enhance chocolate taste.
• Buttermilk: Adds slight tang, tenderizes and lightens the cake.

Double Chocolate Beet Cake Recipe Ingredient Quantities

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• 1 cup cooked and pureed beets
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup buttermilk

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How to Make this Double Chocolate Beet Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch round cake pan.

2. In a big bowl, mix together the cooked and pureed beets, oil, and granulated sugar. Stir till smooth.

3. Combine the eggs and the vanilla extract with the beet mixture, beating them together thoroughly until the ingredients are completely incorporated.

4. In another bowl, sift the all-purpose flour, unsweetened cocoa powder, baking soda, and salt together.

5. Incorporate the dry ingredients into the wet mixture in the following manner: add them in a steady stream, while the mixer is on low speed, and then allow the mixer to work for a bit. Say, if a person were to be inside the mixer instead. The buttermilk, in this case, is part of the wet mixture. (And still the dry ingredients are added in a steady stream.)

6. Gently fold the semi-sweet chocolate chips into the batter, guaranteeing that they are evenly distributed throughout the batter.

7. Empty the batter into the prepared cake pan and distribute it evenly.

8. Put in the preheated oven and allow to bake for 30-35 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, the dish is ready.

9. Let the cake cool in the pan for approximately 10 minutes, then gently invert it onto a cooling rack to finish cooling.

10. When cool, serve the cake plain, or sprinkle it with powdered sugar, or top with your favorite frosting, if you like.

Double Chocolate Beet Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Mixing bowls (at least 2)
4. Whisk
5. Sifter
6. Electric mixer
7. Spatula
8. Measuring cups and spoons
9. Toothpick
10. Cooling rack

FAQ

• Q: Can I use canned beets instead of fresh?A: Yes, using canned beets is an option. Just make sure to drain them first and then puree them until they reach the same consistency as cooked fresh beets.
• Q: Can I substitute another oil for vegetable oil?A: Yes, canola oil or a light olive oil can be used in place of vegetable oil.
• Q: Is there a dairy-free option for buttermilk?A: Using a dairy-free milk alternative, combine with a tablespoon of lemon juice or vinegar to produce a dairy-free “buttermilk.”
• Q: How can I make this cake gluten-free?A: For similar outcomes, use a gluten-free flour blend in a 1:1 substitution for the all-purpose flour. You may also try other amounts for the gluten-free flour, but I have advised the 1:1 substitution. 1:1 gluten-free replacement flour blend White rice flour (45%) Brown rice flour (30%) Sweet rice flour (25%) Milled flax seed (2%) Baking powder (5%)
• Q: Can I add frosting to this cake?A: For sure! A frosting made with cream cheese or chocolate ganache would be perfect with this cake.
• Q: How should I store the cake?A: Keep the cake in a sealed container at room temperature for no longer than 3 days. After that, you can put it in the fridge, where it will stay fresh for up to 1 week.
• Q: Can I omit the chocolate chips?A: Yes, but the chocolate chips add to the “double chocolate” aspect and enhance the cake’s flavor. Consider adding nuts or berries as an alternative.

Double Chocolate Beet Cake Recipe Substitutions and Variations

1 cup cooked and pureed beets – replace it with 1 cup unsweetened applesauce for a subtle taste
1/2 cup vegetable oil – switch with 1/2 cup melted coconut oil for a whisper of coconut delight.
1 cup granulated sugar can be replaced with 1 cup coconut sugar, which will give the dish a much richer flavor.
1. Substitute 1/2 cup unsweetened yogurt for 2 large eggs, if you’re going for a vegetarian option.

1/2 cup buttermilk – replace with 1/2 cup almond milk combined with 1 teaspoon lemon juice for a non-dairy version.

Pro Tips

1. Enhanced Beet Prep: Roast the beets instead of boiling them before pureeing. Roasting enhances their sweetness and intensifies the flavor, which will result in a richer cake profile.