Chocolate Beet Cake with Beet-Vanilla Glaze
This rich and moist chocolate beet cake is complemented by a vibrant beet-vanilla glaze, offering a unique twist to traditional chocolate cake. The beets provide natural sweetness and moisture, making it a delightful dessert that’s both healthy and indulgent.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 9-inch round cake pan
- 1 parchment paper
- 1 oven
- 1 saucepan
- 1 blender or food processor
Ingredients
- 1 cup cooked and pureed beets About 2 medium-sized beets.
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk or milk
- ½ cup cooked and pureed beets
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk To adjust consistency.
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- In another mixing bowl, mix the sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth.
- Add the cooked and pureed beets and buttermilk to the wet ingredients, mixing until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with the spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, prepare the beet-vanilla glaze. In a blender or food processor, combine the cooked and pureed beets, powdered sugar, vanilla extract, and milk. Blend until smooth and adjust the consistency by adding more milk if necessary.
- Once the cake is completely cooled, pour the beet-vanilla glaze over the top of the cake, allowing it to drip down the sides.
- Slice and serve your delicious chocolate beet cake!
Notes
To cook the beets, you can either steam or boil them until they are tender, then peel and puree.
For a deeper chocolate flavor, you can increase the cocoa powder by 2 tablespoons.
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.