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Food & NutritionMouth Watering Fudgy Chocolate Beet Cake

Mouth Watering Fudgy Chocolate Beet Cake

Hmmm… Fudgy Chocolate Beet Cake – Do not fret, you won’t be able to taste the beets at all! They will give this cake a delicately fudgy texture and it will be anything but dry. It will be a healthier version of your favorite guilty pleasure and will come out perfectly moist and full-bodied each time. 

Preparation time 30 minutes
Total time 4 hours
Yields 1 9-inch cake

Ingredients:

Fudgy Chocolate Beet Cake | Healthier Me TodayCake

  • 4 medium trimmed and peeled beets cut into 2-inch pieces
  • ¼ cup safflower oil and more for pan
  • 1 cup spelt flour
  • 1 cup unbleached all-purpose flour 
  • 1 ½ natural cane sugar
  • 1 ½ unsweetened Dutch-process cocoa powder
  • 1 ½ teaspoons baking soda 
  • ¾ teaspoon kosher salt
  • 2 large room temperature eggs 
  • ¾ warm water
  • 1 teaspoon pure vanilla extract 

Chocolate – Ganache Frosting

  • 3 ounces of bittersweet chocolate that’s been finely chopped
  • ½ cup of heavy cream

Directions:

Cake

  1. Steam the beets for about 25 minutes until tender when poked with a fork.
  2. Let beets cool a bit then add to a food processor and blitz until smooth.
  3. Preheat your oven to 350°F/180°C
  4. Brush a 9-inch round or square cake pan with oil. Line it with parchment paper and do the same to the paper. 
  5. In a large bowl whisk together the unbleached all-purpose flour, spelt flour, cocoa powder, sugar, soda, and salt. 
  6. Whisk the eggs, oil, water, vanilla extract, 1 ¼ of the beet puree.
  7. Pour your batter into the cake pan. 
  8. Bake for about 35 minutes, rotating halfway through. Insert a tester in the center and if it comes out clean, remove it from the oven. 
  9. Set onto the cooling rack and let cool for 20 minutes. 
  10. Flip the cake onto the rack and then let it cool completely.

Fudgy Chocolate Beet Cake | Healthier Me TodayChocolate-Ganache Frosting 

  1. Put the chocolate into a heatproof bowl.
  2. In a saucepan, heat the cream until it simmers.
  3. Pour the cream over the chocolate and let it sit for 10 minutes.
  4. Stir until it’s combined and smooth. Let it stand for about an hour, occasionally stirring. 
  5. When it has thickened and is spreadable, use immediately.
  6. Place the cake onto a plate and ice it with the ganache.

Notes From Healthier Me Today

  • Fudgy Chocolate Beet Cake can be covered and stored at room temperature for two days.
  • The chocolate hardens quite quickly, so keep an eye on the ganache when it is standing for the hour.
  • Serve with whip cream and strawberries (optional)
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