This is an easy chocolate cake recipe made with beets! It may sound strange, but beets are actually a popular ingredient in baking. In fact, it’s quite popular in red velvet cupcakes where it not only adds color but also helps the cake to retain moisture. The Chocolate Beet Cake is super moist and tender (thanks to beets, eggs, and yogurt) and rich in chocolatey flavor thanks to yummy melted dark chocolate and cocoa powder.
This chocolate cake with a moist and tender crumb includes a vegetable that no one would ever know is hidden inside! The result will surprise everyone!
If you don’t have a hand blender, you can whisk the eggs with a hand whisk, and grate in the cooked beets.
Use almond flour for a gluten-free option.
Turn this recipe into cupcakes by pouring the batter into small muffin molds. Once baked, poke holes into the muffins, and then pour over the yogurt-chocolate topping.
Cooking beets can be a messy business. To prevent beet stains, you can wear latex gloves. Alternatively, wash off the stains with a baking soda mixture. Simply mix together baking soda and a little bit of water, and rub it into your hands. Rinse off and repeat if necessary.
To make a vegan version, mix together ½ cup beet puree, ¼ cup canola oil, ¾ cup water, 1 tsp vanilla extract, ¾ cup sugar, ½ cup Dutch-process cocoa powder, 1 cup flour, 1 ½ tsp baking powder, and ½ tsp salt.
The yogurt chocolate topping is tangy and makes a good fit for this rich chocolate cake. Alternatively, try any of the following:
You can also leave it as is, the cake is moist enough to enjoy without any frosting.
You can store covered chocolate beet cake at room temperature for up to 2 days.
Chop the cooked beets into small pieces.
Blend chopped beets with eggs, whisk in sugar and salt.
In a separate bowl, combine the flour with cocoa powder and baking powder. Whisk until there are no visible lumps left.
Add the dry ingredients to the beet mixture.
Whisk until the mixture is smooth and lump-free.
Pour the chocolate-beet batter into a parchment-lined baking pan, then bake at 180°C/350°F for 40 minutes.
Leave the cake to cool down, then poke with a fork.
Mix melted chocolate with sour cream and pour the mixture on top of the cake, spreading evenly.
Slice and serve.
For best results use Dutch-process cocoa powder and full-fat yogurt.