Grandma's Chocolate Beet Cake
Discover the rich, velvety indulgence of Grandma's Chocolate Beet Cake, a timeless dessert with a modern twist. This decadent cake combines the earthy sweetness of roasted beet puree with the deep, irresistible flavor of cocoa, creating a moist and tender crumb that's practically melt-in-your-mouth. Roasted beets not only contribute natural sweetness but also give the cake its unparalleled texture and a subtle depth of flavor. Dark chocolate chips ensure bursts of gooeyness in every bite, while buttermilk lends a tangy sophistication. Perfectly balanced with a luscious chocolate or cream cheese frosting, this show-stopping cake is an ideal choice for special occasions or simply satisfying your chocolate cravings with a unique gourmet flair. Bake up this classic family favorite and let the secret ingredient surprise and delight your guests!
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Ingredients
- 3 medium-sized beets
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cup buttermilk
- 0.5 cup dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Set aside.
Step 2
Wash the beets thoroughly and trim off the stems. Wrap each beet in foil and roast them in the oven for 40-50 minutes or until they are fork-tender.
Step 3
Allow the roasted beets to cool slightly, then peel off the skins (it should slide off easily) and puree the beets in a blender or food processor until smooth. Set aside 1 cup of beet puree.
Step 4
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 5
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Step 6
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the reserved beet puree.
Step 7
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 8
Gently fold in the dark chocolate chips for an extra touch of indulgence.
Step 9
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 10
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 11
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 12
Frost with your favorite chocolate frosting or a cream cheese frosting for a tangy touch and serve. Enjoy!
Nutrition Facts
| Serving size | (1522.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4081.9 |
| Total Fat 156.2g | 0% |
| Saturated Fat 84.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 764.1mg | 0% |
| Sodium 4617.2mg | 0% |
| Total Carbohydrate 693.4g | 0% |
| Dietary Fiber 85.9g | 0% |
| Total Sugars 378.9g | |
| Protein 97.9g | 0% |
| Vitamin D 218.2IU | 0% |
| Calcium 681.2mg | 0% |
| Iron 52.4mg | 0% |
| Potassium 4919.1mg | 0% |
Source of Calories