Chocolate Beet Cake Recipe

Chocolate Beet CakeThis cake is outrageously good – moist and full bodied. Great texture too.

Preheat oven to 350 degrees. Oil or butter a 9 x 13 pan  (I use coconut oil spray).


  • 1-1/2 cups cooked, peeled and pureed beets (should be consistency of applesauce  so you may need to add a little water) 
  • 6 tablespoons cocoa
  • 3 eggs 
  • 1-1/2 cups sugar 
  • 1 cup oil 
  • 1 tsp vanilla 
  • 1-3/4 c. flour 
  • 1-1/2 tsp baking soda 
  • 1-1/2 tsp baking powder
  • 1 c. chocolate chips

Mix wet ingredients together. Mix dry ingredients together. Combine dry and wet and mix well. Batter will be very red and thick; you can add a little water so you get cake batter consistency. (I mixed with my hand held mixer for a couple of minutes but take care to not overmix. Fold in chocolate chips. Pour into baking dish and bake 35 – 45 minutes. Cake comes out looking like dark chocolate.

I frosted with a small amount of genache…sugar, butter, cocoa, splash milk, splash of leftover coffee and cooked over stove top to soft stage; then added 1 tsp vanilla. (you could add rum). Cool slightly before frosting. It makes a glossy glaze.

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