FUDGY CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Cake: Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then puree in a food processor until smooth.
- Preheat oven to 350 degrees. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan.
- Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely.
- Chocolate-Ganache Frosting: Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.
- Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.
AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
COUNTY FAIR CHOCOLATE CAKE
I got this recipe a few years back and it has turned out to be exactly as written.. A winner. This cake won top honors at Oregon's Clackamas County Fair. I tried it... Loved it... and have made it several times since.
Provided by Carolyn Parke
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees
- 2. In a large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.
- 3. In another bowl, blend the milk, prunes, vanilla, egg whites, and coffee.
- 4. Make a well in the dry ingredients, then pour the wet ingredients. Beat well for 2-3 minutes.
- 5. Spray and flour 2 9-inch round cake pans and then divide the batter equally between the two pans.
- 6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Let the cakes cool in the pans for 10 minutes, then turn out onto wire rack. cool.
- 8. To make the frosting, heat the whipping cream just until it boils. Remove from heat and add the chocolate and vanilla. Stir until the chocolate has melted and the mixture is smooth. Transfer to a glass or plastic bowl and refrigerate.
- 9. For the next hour, beat the frosting every 10 minutes until it thickens.
- 10. Frost the cake and decorate with walnuts is desired.
CHOCOLATE BEET BUNDT CAKE
Steps:
- For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess.
- In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
- Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.
CHOCOLATE BEET CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
- Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
- For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
- For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
- In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
- Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
- Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
- Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
COUNTY FAIR RED VELVET CAKE
Make and share this County Fair Red Velvet Cake recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cream shortening with sugar; add eggs.
- Combine cocoa and food coloring to make a paste.
- Stir into creamed mixture.
- Sift four and salt together.
- Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
- Blend well; add vanilla.
- Combine vinegar and soda and while still foaming, add to batter.
- Do not beat; instead stir gently.
- Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
- Icing: Cook flour and milk over medium heat until thick, stirring constantly.
- Cool.
- Add sugar, butter and vanilla.
- Beat at high speed until smooth and creamy.
- Spread on cooled cake.
- Icing will take a length of time to set; it resembles whip cream when cool.
CHOCOLATE BEET CAKE
The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.
Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
COUNTY FAIR GRAND CHAMP CHOCOLATE BEET CAKE
I found this many years ago, made and entered it in our County Fair and won Grand Champion. I sent it to Gooseberry Publication as well and got published in one of their dessert cookbooks. The first time I made it, I kept everyone out of the kitchen so they wouldn't see the beets or they never would have tried it. This is so moist and chocolatey, really yummy. Hope you try and enjoy.
Provided by Cindy Conway @weedpatch
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Grease 10-12 cup Bundt pan, then dust with Cocoa powder rather than flour. It makes a better presentation.
- Sift together flour, baking soda and salt onto a sheet of waxed paper. Melt chocolate with 1/4 c oil in top of double boiler over hot water. Coo slightly. Puree beets.
- Beat together granulated sugar and eggs in large bowl until light and fluffy. Slowly beat in remaining 3/4 c oil, beets, chocolate mixture and vanilla. Slowly stir flour mixture into batter. Pour into prepared pan.
- Bake in oven for 1 hour or until a wooden pick inserted comes clean. You might start checking after 50 minutes. Cool on wire rack. Invert to serving dish and dust with powdered sugar.
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