Common opinion towards beets leans towards the negative. Well, we’re here to change that opinion with our moist Ol’ School Chocolate-Beet Cake. This cake delivers the chocolaty goodness you love, while adding a subtle earthy and creaminess to the cake. You’ll love it!
Why Beets?!
Now, I know what you’re thinking – beets in a cake? Why!! Why not? Beets are these appealing, yet unloved vegetables that are mostly underutilized in modern, everyday cuisine. In desserts, it’ll probably be at-best, a puree decoration for a plate. Ol’ School Chocolate-Beet Cake may sound a little unconventional, but the result is a moist, rich, and delicious chocolate cake with beets, that you won’t be able to resist.
For Health & History
This traditional dessert has been a cherished favorite for many years, and for good reason. Not only is it delectable, but it also boasts surprising health benefits. Let’s explore the history and the goodness of this enduring treat.
During a time when sugar was scarce and costly, people had to be inventive with their dessert recipes. Pretty standard for most common African-American cuisine history. This led to the innovative use of beets as a natural sweetener. The beets lend natural sweetness and a moist texture. Beets were abundant and economical, making them an ideal substitute for sugar in cakes and other baked treats, giving rise to the Chocolate-Beet Cake history.
The most important aspect of this cake is its health advantages. Beets are rich in essential nutrients such as fiber, folate, and potassium. They also boast a high antioxidant content and possess anti-inflammatory properties.
For The Cake
I know they might not be everyone’s favorite vegetable, but when they’re roasted and pureed, they add a natural sweetness and moisture to the cake that is just out of this world.
To start, you’ll need to roast your beets until they’re tender. Once they’re cool enough to handle, peel off the skins and puree them in a food processor or blender with sugar and liquid until smooth. Slowly add all ingredients until smooth.
Don’t Worry
Moreover, once the cake is baked, you won’t even detect the presence of beets – it simply tastes like indulgent, chocolatey goodness.
Ol’ School Chocolate-Beet Cake
Ingredients
Chocolate-Beet Cake
- 300 g granulated sugar
- 250 g AP Flour
- 225 g beets cooked, pureed
- 50 g cocoa powder unsweetened
- 3 eggs large
- ½ cup oil vegetable or canola
- 1 tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. vanilla extract
Beet Frosting
- 250 g powdered sugar
- 50 g beets puree
- 8 oz. cream cheese
- 1 stick butter soft
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
Instructions
Chocolate-Beet Cake
- In a medium sauce pan, add about two stemmed beets in water. Cover and boil on medium for about an hour or when beets are tender.
- Preheat oven to 325 ℉.
- When beets are soft and cooled, remove the skin and stem, and add to a blender or food processor, along with the sugar, cocoa powder, vanilla and oil. Puree mixer until smooth.
- Slowly add the flour, sea salt, baking powder and soda. Puree in.
- Add the eggs and extract. Puree until everything is smooth.
- Prepare 2 8-inch baking pans, greased and lined with parchment. Pour batter evenly between both pans.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.. Remove from oven and cool.
Beet Frosting
- In a mixing bowl, mix together the cream cheese, beets and butter for about 3 minutes, or until well combined.
- Add the vanilla and salt. Continue mixing.
- Finally, slowly add the powdered sugar. When everything is in, whip frosting on high speed to become fluffy.
Assembling Cake
- On a cake board, add a dab of frosting in the center. Place first layer of cake on top of dab. Press gently.
- Using a spatula, scrape frosting from mixing bowl onto the first layer center-top. With offset spatula, spread evenly on top of the first layer.
- Add second layer on top of the frosting. Press gently. Crumb coat, or add a thin layer of frosting on the top and sides of cake evenly with offset spatula. Let sit for at least 30 minutes. After, refrigerate for 20 minutes before frosting cake.
- Again, add a large dab of frosting in the center, and with an offset spatula, spread evenly on top, then at the sides. A bench scraper helps spread frosting evenly.
- Design to your liking.
- Enjoy!
Nutrition
Are You Ready?
Ol’ School Chocolate-Beet Cake is a classic dessert old recipe, we’re reviving that’ll sure to become a new favorite in your baking repertoire. So why not give it a try? You might just find yourself falling in love with beets all over again, or for the first time.
Whether you’re a fan of vintage recipes or just looking for a healthier alternative to traditional chocolate cake, the Ol’ School Chocolate-Beet Cake is definitely worth a try. It’s a delightful combination of nostalgia, with modernity and nourishment that will satisfy your sweet tooth, create awesome food pairings and leave you feeling good about what you’re eating.
