Chocolate Beet Cake with Rich Chocolate Frosting

by jennifer on March 19, 2011

Recipe from The City Gardener’s Cookbook

  • 1-1/2 cups cooked, peeled, and puréed beets
  • 3 ounces unsweetened chocolate
  • 3 eggs
  • 1-1/2 cups sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1-3/4 cups flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt

Optional: red, white, or pink roses with sweet woodruff blossoms, red roses with French lavender blossoms, or gladiolus blossoms, for garnish.

  1. Prepare the beets and set aside.
  2. Melt the chocolate in a double boiler; remove from heat and cool slightly.
  3. In a large bowl, lightly beat the eggs. Add the sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition.
  4. In a separate bowl, sift together the flour, baking soda, and salt and set aside.
  5. Combine the dry ingredients with the chocolate mixture and beat until just blended.
  6. Pour into greased and floured 9×13-inch cake pan
  7. Preheat oven to 350 degrees.
  8. Bake for about 35 minutes or until toothpick comes out clean when inserted into the middle.
  9. Remove from oven and cool before frosting.
  10. Frost with “Rich Chocolate Frosting”.  See recipe.
Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: