Chocolate Beet Cake Recipe • Dark & Decadent! | Club Foody

The Holidays 🎄 are a great reason to indulge! There are different kinds of cookies like Gingerbread, Palmiers, Thumbprints, Sugar, as well as pies – I think of Sugar Pie, Eggnog Pie, Chocolate Bourbon Pecan Pie, Mincemeat Pie… just to name a few -, candies such as Chocolate Bark, Brittle, Snowballs, Fudge, and more.
 
There are also cakes 🍰! This delicious list is quite long as well with Bûche de Noël • Yule Log, Fruitcake, Spice Cake, Red Velvet, Battenberg, Cranberry Orange Bundt Cake, Tres Leches, and so on. There’s another one that I like making during the Holidays and it’s my Chocolate Beet Cake!
 
Velvety, moist and so tasty, this dessert is so scrumptious 😍! It’s dense with a strong chocolate flavor to it. Beets and chocolate might sound like an odd combination but the delicious results will definitely surprise you! Each time I serve this cake, no one knows that there’s beets in it!
 
Every fall, I like buying a big bag of beets so I can make my Pickled Beets, make a delicious Beet Hummus, enjoy a healthy Quinoa Beet Salad, pair my Orange Glazed Beets with a protein, or sip a glass or two of my Red Velvet Boost! I also make this rich cake! Using this vegetable brings color, moisture and texture plus extra nutrients.
 
It normally requires about 3 large beets. The beets have to be cooked and then puréed. The majority of the time, I roast them but there are other cooking methods to use. Here’s the link to learn more… Beets ~ Prep & 4 Ways to Cook
 
When puréeing the vegetable, it’s important to clean the sides and the bottom of the bowl of the food processor. It has to be perfectly puréed with no little beet chunks in it. When this is done, it gives roughly a cup. If it’s slightly less or more, that’s okay. It’s one of the rare measurements in baking that doesn’t need to be accurate.
 
After the batter is made, it’s poured into a 9-inch round cake pan 4-inch deep. The pan is lined with a parchment paper round that has been greased and floured. If you’re not familiar with it, click on this link to find out more… Parchment Paper Rounds for Cakes
 
While the Chocolate Beet Cake is cooling off on a wire rack after being inverted and the parchment paper round discarded, I make 👩‍🍳 the ganache. It’s so easy to make. The heavy cream along with some corn syrup is warmed up and poured over semi-sweet chocolate although bittersweet can be used instead.
 
I prefer shaving the chocolate 🍫 in lieu of chopping it because when the very warm heavy cream mixture is poured over, the chocolate melts faster. From there, I stir until the ganache is smooth and the mixture is shiny. I let it cool slightly for 5 to 8 minutes before pouring it over the cake.
 
I don’t cover the sides of the cake with the ganache as I like seeing drips of it instead of a solid coating. I find it prettier plus it suits the dessert better. I chill the cake for about an hour 🕐 before decorating. Depending on the event, I either use gold dust or leaves, fruits or nuts.
 
With its deep chocolate flavor and a nuance of red to it, this Chocolate Beet Cake is perfect for any occasion! Incredibly moist, nobody can guess there’s beets in it! This is a decadent dessert to make especially during the winter months…
Bon Appétit!🍽
Check out these other scrumptious dessert recipes… 😀
– Chocolate Lava Cake with Caramel
– Coconut Cream Pie
– Tropical Pineapple Upside Down Cake
– Mille-Feuille
– Lemon Meringue Pie
– Chocolate Éclairs
and for even more dessert recipes 🍰🍩🍨, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/chocolate-beet-cake/

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