Can’t Beat This Beet Chocolate Cake Recipe

Everyone loves a delicious, decadent, rich chocolate cake that is just as fluffy and moist as it is tasty.  This beet chocolate cake recipe covers all your bases and makes the perfect recipe for any chocolate cake or cupcakes you have planned to  make. Best of all, you get to hide a little vegetable inside the cake so you can feel just a little better about serving it.  Though the cake I made may not be the design or style you’re looking to create, it was the perfect cake for my husband to bug him with.  

Can't Beat This Beet Chocolate Cake Recipe

Can’t Beat This Beet Chocolate Cake Recipe


4 small-med beets
1/2 tablespoon vegetable oil

3/4 cup butter; un-salted
1 3/4 cup white sugar
2 cups all purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs; room temperature
2 teaspoons vanilla extract
1 1/4 cup hot water

Heat oven to 375* then peel your beets.  Cut them into small pieces, all the same size, then place onto a large piece of tinfoil.  Drizzle the oil on top of the beets and wrap up the tinfoil around the beets like a present.  Place onto a baking sheet and bake for one hour or until they can be easily pierced with a fork.  Remove and let cool.  Turn the oven down to 350*

Once beets have cooled mash them or place in a food processor and blend for 20 seconds. 

Line your cupcake tins or line the bottom of your non-stick cake pans with wax paper.  Set aside. 

Mix the butter and white sugar until smooth and creamy.  Add the eggs, one at a time, and mix until thoroughly blended.  Next, add the grated beets and vanilla.  Sift all the dry ingredients into a large bowl and mix in half of the flour mixture to your butter/sugar, then all of the water, then the rest of the flour mixture.  Mix until smooth.
Divide the batter between the cupcake pans or cake pans until they are 3/4 full.  Bake for 20 minutes for cupcakes and 30-40 minutes for cakes or until a toothpick comes out clean when inserted into the middle of the cake/cupcakes.  Remove from the oven and let cool for five minutes in the pan before transferring them to a wire rack to finish cooling.  Allow to cool completely before icing.

Chocolate Icing 

3/4 cup butter
1 teaspoon vanilla
1 cup chocolate; melted
1/2 teaspoon salt
3-4 cups icing sugar (plus more if needed)

Mix all the ingredients together in a large mixing bowl and place into a piping bag.  Decorate your delicious cupcakes or cake and top it off with sprinkles!   Enjoy!

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