Spicy Chocolate Beet Cake
Vegan chocolate beet cake with avocado frosting, decorated with nuts and seeds

Spicy Chocolate Beet Cake

 

Beet cake is an old favorite. It is moist and you would never know that the secret ingredient is beets!

Try decorating it with nuts and seed to stick with the theme of a root cake.

My family loves chocolate and they love beets, so it is a marriage made in heaven!

How to Bake Spicy Choco-Beet Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Chocolate Beet cake
Ingredients
  • For the cake:

  • ½ cups all purpose flour, sifted
  • oz unsweetened baking chocolate, melted and cooled
  • cans (16 oz each) beets, dtained
  • eggs
  • tsp baking soda
  • ½ cup packed dark brown sugar
  • ½ cups granulated sugar
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp pure vanilla extract
  • ½ cups vegetable oil

  • For the chocolate glaze:

  • 6 oz semisweet baking chocolate
  • ¾ cup heavy cream
  • 1 tbsp light corn syrup
  • 1 tbsp unsalted butter
  • Dash of ground cinnamon
  • ½ tsp vanilla extract
  • Salt to taste
Instructions
  1. Warm up your oven to 350 degrees F.
  2. Lightly butter a 10’’ bundt pan and dust it with flour.
  3. Dump the beets into a food processor, few at a time, and pulse them into a smooth puree.
  4. Place the flour in a bowl and stir in baking soda, ground spices and a dash of salt until well combined; keep the mixture aside.
  5. Crack the eggs in a separate bowl and whisk them until the yolk breaks and they form a pale, foamy mixture.
  6. Add the sugar into the whisked eggs and beat further while drizzling the oil in a steady, thin stream until they blend together into a uniform mixture.
  7. Pour the beet puree into it and stir them together until well combined.
  8. Tip the mixture into the dry ingredients and fold them together until they blend thoroughly into an even batter, free of any lumps.
  9. Pour the melted chocolate into the batter, followed by a splash of vanilla extract and whisk it into the mixture until they are mixed thoroughly.
  10. Tip the batter into the greased and floured pan.
  11. Place it on the oven rack, positioned at the middle of the oven and bake for about 1 ½ hours or until the cake is baked through.
  12. Flip the cake pan onto a wire rack to demould the cake and set the later aside to cool to room temperature.
  13. Meanwhile, prepare the glaze by melting the semisweet chocolate in the top vessel of a double boiler, placed on simmering water.
  14. Fold in a splash of corn syrup and butter until well mixed and continue to cook for another minute, stirring constantly.
  15. Season with a pinch of salt and stir it into the glaze along with a dash of cinnamon and vanilla extract.
  16. Slide a wax paper under the cake in the rack and drizzle the glaze all over its surface.
  17. Set the cake aside for half an hour to let the glaze set.
  18. Slice and serve.
 

Serves: 24

Preparation time: 25 mins

Cooking time: 1 hr 40 mins

Ingredients needed to make Spicy Choco-Beet Cake:

For the cake:

  • 3 ½ cups all purpose flour, sifted
  • 5 oz unsweetened baking chocolate, melted and cooled
  • 4 cans (16 oz each) beets, dtained
  • 6 eggs
  • 4 tsp baking soda
  • ½ cup packed dark brown sugar
  • 2 ½ cups granulated sugar
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 ¼ tsp pure vanilla extract
  • 1 ½ cups vegetable oil

For the chocolate glaze:

  • 6 oz semisweet baking chocolate
  • ¾ cup heavy cream
  • 1 tbsp light corn syrup
  • 1 tbsp unsalted butter
  • Dash of ground cinnamon
  • ½ tsp vanilla extract
  • Salt to taste

Cooking instructions for Spicy Choco-Beet Cake:

  • Warm up your oven to 350 degrees F.
  • Lightly butter a 10’’ bundt pan and dust it with flour.
  • Dump the beets into a food processor, few at a time, and pulse them into a smooth puree.
  • Place the flour in a bowl and stir in baking soda, ground spices and a dash of salt until well combined; keep the mixture aside.
  • Crack the eggs in a separate bowl and whisk them until the yolk breaks and they form a pale, foamy mixture.
  • Add the sugar into the whisked eggs and beat further while drizzling the oil in a steady, thin stream until they blend together into a uniform mixture.
  • Pour the beet puree into it and stir them together until well combined.
  • Tip the mixture into the dry ingredients and fold them together until they blend thoroughly into an even batter, free of any lumps.
  • Pour the melted chocolate into the batter, followed by a splash of vanilla extract and whisk it into the mixture until they are mixed thoroughly.
  • Tip the batter into the greased and floured pan.
  • Place it on the oven rack, positioned at the middle of the oven and bake for about 1 ½ hours or until the cake is baked through.
  • Flip the cake pan onto a wire rack to demould the cake and set the later aside to cool to room temperature.
  • Meanwhile, prepare the glaze by melting the semisweet chocolate in the top vessel of a double boiler, placed on simmering water.
  • Fold in a splash of corn syrup and butter until well mixed and continue to cook for another minute, stirring constantly.
  • Season with a pinch of salt and stir it into the glaze along with a dash of cinnamon and vanilla extract.
  • Slide a wax paper under the cake in the rack and drizzle the glaze all over its surface.
  • Set the cake aside for half an hour to let the glaze set.
  • Slice and serve.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe:  

More in American, Dessert
The Best One-Bowl Brownies

The Best One-Bowl Brownies recipe – for 16 brownies Enjoy ! 1 cup unsalted butter, 2 sticks (230 g) 1 ½ cups semi-sweet...

Sugar Swirl Cookies

Special Tasty Christmas Recipe! Sugar Swirl Christmas Cookies! Sugar Swirl Cookies recipe – For 12 servings 8 tablespoons butter, soft 1...