Double Chocolate Beet Cake is definitely the perfect sweet treat for special occasions like the coming Christmas. If you are looking for something unique to serve your guests, you don’t need to search any further. Believe me this is the thing that will make everyone’s taste buds so satisfied.
I had no idea that I would make this amazing Double Chocolate Beet Cake when I was buying beets from the market. I was just planning to make a Beetroot Salad as a side for dinner. Yes, I made the salad but there were still several boiled beets and I decided to try something different this time. I had wanted to make a chocolate beet cake for ages, but somehow I always postponed it.
I finally made it last night. Baking at night is not an extraordinary thing in my life and a food blogger will understand what I mean. It’s always better to bake a cake a day before so that you have enough time for the photo shooting process. Plus, the cake looks and tastes better when it is baked overnight. I don’t remember how many times I’ve made our favorite Chocolate Magic Custard Cake overnight and it has always pleased the guests. BTW it is a great celebration treat too and you might want to check it out as well.
I made a quick search and came accross with David Lebovitz’s Moist Chocolate Beet Cake recipe, which hooked me with its name. For me, it is a must for a chocolate cake to be moist and I could imagine how beets would help this. So I decided to try his recipe with some changes. No need to say anything about the result. AMAZING!
Well, this Double Chocolate Beet Cake is one of the best chocolate cakes I’ve made and eaten. Beets give a fantastic color to the cake and nobody can tell it is due to beets unless they are told so. They will just admire the velvety texture of the cake and will immediately get curious about the recipe.
D. Lebovitz suggests spreading crème fraîche on the cake after it is cooled, but I used chocolate ganache instead. Also, I topped it with crumbled meringue and sprinkles to have a more fancy looking cake. That’s how mine became a Double Chocolate Beet Cake, which is really moist.
Just one thing about the recipe, he suggests baking it “for 40 minutes or until the sides are set and the center is still a bit wobbly”. Well, I did so but I think it would be better to bake it for another 5 or 10 minutes because the center was mushy. Every single point of the cake could be equally velvety then. Although I loved the taste of that mushy part and it was like chocalte mousse, I must say that it was a bit difficult to remove a slice as a whole. So I think it is best to use the toothpick method.
Don’t you think this Double Chocolate Beet Cake will be the hit at your Christmas party? It doesn’t matter if you are planning to celebrate it alone, with one person or with a crowd, make this cake and have a great start to the new year!
More beet cakes I’d love to try:
Mini Raw Beet Cheesecakes for Two on Feed Your Skull
Vegan Red Velvet Cake with Chocolate Mousse Frosting on Desserts with Benefits
Beetroot Cake (Raw) on Heart to Plate
See our other chocolate recipe videos here:
Double Chocolate Beet Cake
Dense, rich and moist chocolate cake with a special ingredient; beetroot. Will make you feel in heaven!
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8
- 1 cup beet puree, explained in the instructions
- 7 ounces semisweet chocolate
- 1/4 cup hot coffee
- 7 ounces butter, at room temperature
- 1 cup flour
- 3 tablespoons unsweetened cocoa powder
- 1 and 1/4 teaspoon baking powder
- 5 large eggs, separated, at room temperature
- Pinch of salt
- 1 cup powdered sugar
for chocolate ganache:
- 80g dark chocolate chips
- 80ml heavy cream
- 1/2 cup crumbled meringues
- Line the bottom of a 8 inch springform pan with parchment paper and butter the edges.
- Boil the beets in water with their skin on until they are very tender, about 45 min to 1 hour. Transfer them into cold water. Remove the skin just by rubbing, chop and puree in a food processor. Put it aside.
- Preheat the oven to 350F (180C).
- Melt the chocolate in a bowl over simmering water. When it is melted, add in hot coffee and butter. Stir with a spoon until it is smooth and put it aside. Let it cool for some minutes. Transfer into a large bowl.
- Beat the egg yolks well in a small bowl and briskly stir them into the melted chocolate. Fold in the beets.
- Whip the egg whites with an electric mixer until stiff. Gradually fold in the sugar with a spatula, then fold them into the melted chocolate mixture. Don’t over mix.
- Sift together the flour cocoa powder, baking powder and salt in a separate bowl. Fold in this mixture into the wet mixture.
- Pour the batter into the cake pan. Reduce the heat to 325F (160C) and bake the cake for 45-50 min.
- When the cake is cooling, prepare the ganache. You can see the chocolate ganache video above to see the steps.
- Heat heavy cream in a small sauce pan until it boils. Take it from the heat and pour over the chocolate chips. Mix well until they melt and it gets smooth. Let it cool for some minutes.
- Pour it over the completely cooled cake. Wait for a few minutes and top with crumbled meringues and sprinkles.