Chocolate Beet Cake
Recipe: #17649
February 28, 2015
Categories: Desserts, Cakes, Beet, Birthday, Christmas, Fathers Day Game/Sports Day, Mothers Day, Valentine's Day, Oven Bake, Vegetarian, Flour, Chocolate, Kosher Dairy, more
"Beets you say? yes beets! I was skeptical about making this but I have heard lots of good things about beet cakes, this is a delicious moist cake and you won't even know that there's beets added! This calls for canned beets not fresh"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (104.6 g)
- Calories 324.9
- Total Fat - 18.1 g
- Saturated Fat - 3.7 g
- Cholesterol - 44.6 mg
- Sodium - 222.1 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 1.1 g
- Sugars - 25.2 g
- Protein - 3.7 g
- Calcium - 16.3 mg
- Iron - 0.8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.
Step 2
In a medium bowl, measure flour, baking soda, and salt. Whisk to combine. Set aside.
Step 3
Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completely incorporated.
Step 4
Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.
Step 5
Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Do not over-bake or it will become dry. Let cool to room temperature.
NOTE; This cake is moist and delicious without any topping
Tips
No special items needed.
0 Reviews
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