Fudgy Chocolate Beet Cake with Ganache Frosting

4.80 from 5 votes

Fudgy Chocolate Beet Cake with Ganache Frosting

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.

Prep Time25

Cook Time35

Cooling Time1

Total Time2

Course: Dessert

Cuisine: Universal

Keyword: beets, cake, chocolate, chocolate beet cake, chocolate cake, fudge, ganache

Servings:

Calories: 509kcal

Author: Carissa Serink

Equipment

2 8" round cake pan or 9" round cake pan, but the cake will be slightly larger and flatter
Parchment paper
Stand Mixer or hand mixer

Ingredients

For the Cake

1 cup all-purpose flour
1 cup whole wheat flour optional - replace with an equal amount of additional all-purpose flour if desired
1 ¾ cup sugar
3/4 cup Dutch-processed cocoa powder see note
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) softened unsalted butter cut into pieces
3 Tablespoons canola oil or other neutral-flavored cooking oil
2 large eggs at room temperature
1 teaspoon vanilla extract
¾ cup finely grated roasted beets skin removed (about 2 large beets)
1 ¼ cup hot water

For the Frosting

1/2 cup unsalted butter 1 stick
1 cup sugar
3/4 cup Dutch-processed cocoa powder see note
3/4 cup whipping cream or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

For the Cake

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, 3/4 cup Dutch-processed cocoa powder, 1 teaspoon baking powder, and 1 teaspoon salt into the bowl of a stand mixer. Add 1/2 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.

For the Frosting

Melt 1/2 cup unsalted butter in a medium saucepan. Stir in 1 cup sugar and 3/4 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 3/4 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 1/2 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.

To assemble

Remove parchment from the cake. Spread 1/3 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.

Notes

You can replace Dutch-processed cocoa with regular/natural cocoa powder if that's all you have, but the resulting cake will be a little lighter in color.

Nutrition