RED BEET CHOCOLATE CAKE
You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.
Provided by Rita1652
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease 13 x 9 x 2-inch baking pan.
- Sift together the flour, baking soda and salt; set aside.
- Combine sugar, eggs, and oil in a mixing bowl.
- Beat with an electric mixer set at medium speed for 2 minutes.
- Beat in the beets, cooled chocolate, and vanilla.
- Gradually add dry ingredients, beating well after each addition.
- Pour into prepared baking pan.
- Bake for 25 minutes or until cake tests done.
- Cool in pan on rack.
- Cover and let stand overnight to improve flavor.
- Sprinkle with confectioners' sugar.
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
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
RED VELVET CAKE WITH BEETS
After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.
Provided by sopenia
Categories Desserts Cakes Sheet Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
- Sift flour and baking powder together in a large bowl.
- Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g
BEET CAKE
I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
RED VELVET CHOCOLATE CAKE
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
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