This Chocolate Beet Cake is dense and fudgy, like a brownie. But with two layers topped with rich ganache, it's fancy enough for a dinner party.
Are you in need of a new cake recipe? Particularly one that can be served at a fancy dinner party or for a special occasion? How about one that's so dense and fudgy that it feels like you're eating a double-layered brownie? If so, this Fudgy Chocolate Beet Cake with Ganache Frosting is a recipe for you.
However, if you're looking for a light, fluffy chocolate cake, this one is not for you. This one is super dense, like a brownie. And the ganache frosting makes the cake very rich - all you need is a tiny slice.
Making the cake is similar to making other cakes, but you do need to have some roasted beets on hand to make it. Leftovers (perhaps from Roasted Beet Salad?) are fine, as long as they're not seasoned. Otherwise, you'll have to make sure to set aside 45 minutes or so to roast some up before you make the cake.
How to Make Fudgy Chocolate Beet Cake:
Aside from taking the time to roast the beets (or using leftover ones), making this cake is not unlike making any other chocolate cake.
First, make sure to take the time to grease and flour the sides of the cake pans, and line the bottoms with parchment paper to make sure your cakes release from the pans easily, and you don't end up with broken cakes.
Then mix the dry ingredients with the butter in a stand mixer. Add the wet ingredients and the beets.
When the batter is done, it will seem quite thin and runny. Not to worry, it will work out fine. Divide it between two round cake pans for a double-layer cake.
When the cakes are done baking, be sure to cool them completely before frosting them. Otherwise, the frosting will melt and become a runny mess.
Speaking of the frosting, it is so good! It's like eating hot fudge sauce! It's easy to make. No whipping is required, just a little simmering, then let it chill to thicken up to a spreadable consistency.
To make the best use of your time, start making the ganache while the cakes are cooking, then let it chill while the cakes are cooling.
Spread the frosting between the layers, then over the top and sides of the cake. Let the whole thing chill before serving, and store the cake in the fridge.
Fudgy Chocolate Beet Cake Ingredients:
- All-purpose flour
- Whole wheat flour (note that this is completely optional - replace with an equal amount of additional all-purpose flour if you want, or if you don't have whole wheat)
- Granulated sugar
- Dutch-processed cocoa powder (note that you can use regular/natural cocoa powder if that's all you have on hand, but the resulting cake will be a little lighter in color)
- Baking powder
- Salt
- Softened unsalted butter
- Canola oil or other neutral-flavored cooking oil
- Large eggs at room temperature
- Vanilla extract
- Finely grated roasted beets (skin removed)
- Hot water
- Whipping cream or heavy cream
Want more vegetable dessert recipes?
Fudgy Chocolate Beet Cake Nutrition Notes:
The nutrition information in the recipe below is for 1/12 of a cake. The nutrition information calculations use the optional whole wheat flour. If you choose to use all-purpose flour, the cake will be slightly lower in fiber, but there will still be some from the beets.
Fudgy Chocolate Beet Cake with Ganache Frosting
Equipment
Ingredients
Instructions
- Preheat oven to 350°F. Line the bottoms of two 8" or 9" round cake pans with parchment, and spray the sides with oil then lightly coat with flour, tapping out any excess.
- Sift 1 cup all-purpose flour, 1 cup whole wheat flour, 1 ¾ cup sugar, ¾ cup Dutch-processed cocoa powder, 1 teaspoon baking powder, and 1 teaspoon salt into the bowl of a stand mixer. Add ½ cup (1 stick) softened unsalted butter and mix on low speed until the mixture is crumbly.
- Add 3 Tablespoons canola oil, 2 large eggs, and 1 teaspoon vanilla extract and mix slightly. Mix in ¾ cup finely grated roasted beets. Slowly pour in 1 ¼ cup hot water while mixer is on low speed. When it has all been added, turn mixer to medium-high and mix for 2-3 minutes, until thick and fluffy. Divide between the two prepared pans.
- Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in pans for 30 minutes, then remove from pans and cool completely on a wire rack.
- Melt ½ cup unsalted butter in a medium saucepan. Stir in 1 cup sugar and ¾ cup Dutch-processed cocoa powder (mixture will be very thick and resemble dough). Continue to stir over medium heat until it begins to bubble; stir in ¾ cup whipping cream. Whisk until the mixture comes to a simmer, then keep whisking for another minute. Remove from heat and stir in 1 teaspoon vanilla extract and ½ teaspoon salt.
- Cool to room temperature, then refrigerate for at least an hour. Remove from fridge a few minutes before frosting the cake, and stir.
- Remove parchment from the cake. Spread ⅓ of the frosting on the top of one of the cakes. Place the second cake on top. Spread the remaining frosting over the top and sides of the cake. Cut into small slices to serve.
William says
Came out a perfectly fudgy holiday treat I made as a gift for my chocoholic father. I am making it again as I type this out and would recommend to anyone who loves chocolate fudge, brownies, and cake. The beets give it a wonderfully earthy flavor and of course everyone was impressed they were eating vegetables for dessert.