Don’t be fooled into thinking this is an ordinary chocolate cake. This Chocolate Beet cake has Beetroot in it. Shh! No one needs to know!
It was 2013 when I first made these Chocolate Beet cupcakes and since then it’s always been the only dessert that stunned me. Chocolate and Beetroot?? Whhaaaat? Vegetable in a chocolate cake? Noooooo! But it was all I could see everywhere I went, seriously, it was like a freaking invasion. It drove me crazy, and I just had to see what all the fuss was about.
I don’t know if its because of the beets, but these are such soft, moist, dense cakes! And no, you can’t taste the beets in there at all! So unless you go around telling people, it can be your own little secret. Shh!
The only reason my husband knew about the beets, was because he caught me ‘red’ handed as I was grating the beets with the greased cake tin right next to me. Even so, he tried it and declared that this was his favorite chocolate cake ever!
There was an old post in the archives for it, but I’ve recycled it into this one, but should you wish to make these as cupcakes, be warned that they will make about 20 regular cupcakes and 40 mini ones. Woo that’s a lot of cupcakes!
The frosting is from the Magnolia Bakery Chocolate cupcake, sourced from their very own cookbook. I figured that since this Chocolate Beet cake is slightly ‘healthier’, it can stand the decadence this chocolate buttercream can provide. Seriously, I could eat this buttercream as a stand-alone dessert.
Be sure to trim your Chocolate Beet cakes before sandwiching them. I usually place four strips of wax paper around the cake, so that makes cleanup a breeze. Once you’re done with the mess that usually comes with frosting a cake, just pull out the strips, and you have a clean cake stand with no trace of the mess that was there moments ago!
I’m not really the most artistic person (I’m a terrible cake decorator), but random swirling with a mini spatula made things look deliberate. And this Chocolate buttercream really holds it’s shape, despite how gorgeously creamy and smooth it is, so feel free to get your piping bags out and create gorgeously piped patterns with icing tips.
Serve this Chocolate Beet Cake and watch your guests ravenously ravish these cakes with no idea that it has beets in them. Wait till the last crumb has been licked clean, and then make your big reveal. Revel in that moment as everyone has mixed, confused reactions about the past few minutes.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Ingredients
Method
Make the cakes
- Preheat oven to 180C / 350F. Line two 8" round baking tins with parchment paper.
- In a bowl combine the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt). Set aside.
- In a large mixing bowl, combine the wet ingredients (butter, brown sugar, granulated sugar, eggs, vanilla, beetroot). Whisk on medium speed until combined in a smooth, lump-free batter.
- Fold in the dry ingredients, adding milk as needed to get a smooth, free flowing batter.
- Divide the batter between the prepared baking tins.
- Bake in the preheated oven at 180C / 350F for 30 minutes, or until a skewer inserted into the middle comes clean.
- Cool the cakes on a wire rack completely before removing them from the tins.
Make the frosting
- Melt the chocolate and let cool. Set aside.
- In a mixing bowl, cream the butter with an electric whisk for 3 minutes on medium speed until smooth and fluffy. Add the milk and whisk again for a few seconds.
- Pour in the melted, cooled chocolate and continue whisking on medium speed for 3 minutes. Add in the vanilla
- Add the sifted icing sugar and continue whisking on low speed until the frosting is fluffy, soft and smooth. You should see the whisk make stiff patterns on the frosting while whisking.
Assemble
- Trim the tops of the two cakes so that they sit on top of each other flat.
- Place four strips of wax/parchment paper on the cake stand and place one of the two cakes on it.
- Spread 1/3rd of the frosting on top of the cake.
- Place the second cake (trimmed side down) on top of the first and press down.
- Use a small spatula or spoon to spread the remaining frosting on the sides and the top. It helps if you do this in two steps, refrigerating once in between.
- Chill the cake before serving. Keeps well refrigerated for a week.
Amy says
Beautiful cake Tina! I love beets!! and chocolate!! Can you please send me a piece 🙂
Tina Dawson says
Oh Amy, why stop with a slice… Come on over and I’ll bake u a whole cake!!!
Dora says
Love your cake decor, it’s so simple and effective!!!
Thanks for sharing. 🙂
Tina Dawson says
Thanks Dora! ?
Lisa | Garlic & Zest says
Tina – this is absolutely a stunner! And yes — you are too a great cake decorator — I wish my cakes looked that good. My birthday is in September — and I nominate you to make my cake!
Tina Dawson says
Awww Lisa!!! That means so much! I’d love to bake you so much… gosh how I still wish we lived in the same town! 🙁
Tara says
I am a terrible cake decorator too but yours looks absolutely beautiful! I love the swirls in the frosting and the flowers/chocolate on top. The addition of beet sounds perfect for that moist texture.
Tina Dawson says
Thanks Tara! 🙂
Luci's Morsels says
This looks so good and I bet no one would know there is beetroot in this recipe! I love how you garnished it with the chocolate and flower in your first picture too. Beautiful! Luci’s Morsels | fashion. food. frivolity.
Tina Dawson says
Thanks Luci!!!
Julia @ HappyFoods Tube says
Love chocolate & beet flavor in baking! Your cake is beautiful.
Tina Dawson says
Thanks Julia!
Ali @ Home & Plate says
What a beautiful looking cake. I never would have known there was beetroot inside. I can’t say I have ever tried the chocolate and beetroot combination but what you don’t know won’t hurt you. Looks delish!
Tina Dawson says
Ali, you won’t taste the beets or even know it’s in there. I promise!
Shashi at Savory Spin says
What a gorgeous cake, Tina! Hehe – couldn’t help laughing at the fact that your hubs knew about the beetroot as he caught you “red-handed”! Btw, I love adding beetroot to chocolate cake and donuts and muffins and just about everything (am a beetroot-loving freak)! Though, usually I add roasted beetroot puree or raw grated beets, but next time you have inspired me to try adding cooked and grated beetroot to a baked treat.
Here’s hoping to see ya tomorrow! Happy Wednesday!
Tina Dawson says
Ha ha! Another beet fanatic! Excellent! Tomorrow cannot get here faster, Shashi!