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Chocolate Beet Cake with Beet-Vanilla Glaze
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Indulge in a decadent chocolate beet cake topped with vibrant pink beet vanilla frosting.
Ingredients:
  • baking spray with flour
  • 1.75 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 4 large eggs, separated, at room temperature
  • 1 cup firmly packed brown sugar
  • 1 cup white sugar
  • 0.5 cup unsalted butter, at room temperature
  • 0.25 cup vegetable oil
  • 1.25 cups pureed cooked beets
  • 1 cup buttermilk, at room temperature
  • 1.5 cups chocolate chips
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons pureed cooked beets
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with baking spray that includes flour.
  • Combine flour, cocoa powder, baking soda, baking powder, and salt by sifting them into a bowl.
  • Prepare the eggs by separating the yolks from the whites. Whip the egg whites in a bowl on high speed until they form stiff peaks. Set aside for later use.
  • In a large bowl, use an electric mixer to blend brown sugar, white sugar, butter, and oil for 2 to 3 minutes until creamy. Add egg yolks and beat for another 3 minutes. Stir in beet puree and vanilla. Gently mix in half of the sifted flour mixture. Pour in buttermilk and mix gently. Add remaining flour mixture and mix gently. Fold in chocolate chips.
  • Gently fold 1/3 of the whipped egg whites into the cake batter, followed by the remaining egg whites until no streaks remain. Pour the batter into the pan, smoothing the top into an even layer.
  • Bake in the preheated oven for 50 to 55 minutes until the top of the cake springs back lightly when touched or a bamboo skewer comes out with a few moist crumbs when inserted into the center. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a knife. Invert the cake onto a wire rack to cool completely.
  • For the glaze, whisk together powdered sugar, heavy cream, beet puree, vanilla extract, and salt until smooth. Adjust consistency by adding more heavy cream if it's too thick or more powdered sugar if it's too thin. Drizzle over cooled cake.

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