Chocolate Beet Cake

Chocolate Beet Cake

Sneaking vegetables into a dessert is easier than you think! This deep dark chocolate cake hides a secret ingredient that actually pairs really well with chocolate: beets. We're willing to bet that your guests will never even notice!

YIELDS

10 to 12 portions (1 8-inch cake)

PREP TIME

20 minutes

COOK TIME

55 to 65 minutes

INGREDIENTS

  • 2 cups (250 g) all-purpose flour
  • ½ cup (50 g) cocoa powder
  • 2 ½ tsp (13 g) baking powder
  • 1 tsp (5 g) baking soda
  • 1 tsp (2 g) instant espresso
  • ½ tsp (3 g) salt
  • ⅔ cup (151 g) unsalted butter, melted and slightly cooled
  • 1 cup (217 g) Redpath® Dark Brown Sugar, firmly packed
  • ⅔ cup (135 g) Redpath® Granulated Sugar
  • 2 large eggs, room temperature
  • ¼ cup (43 g) dark chocolate, melted and slightly cooled
  • 2 medium (400 g/1 ½ cups) beets, roasted, peeled, and pureed
  • 1 tbsp (15 ml) whiskey
  • 2 tsp (10 ml) pure vanilla extract

For garnish

  • stencil
  • Redpath® Icing Sugar

INSTRUCTIONS

  1. Preheat oven to 350ºF (175ºC). Grease a 8 x 3 inch (20 x 8 centimetres) round cake pan and line the bottom with a round of parchment.
  2. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, instant espresso, and salt until well combined. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment, cream together the melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar until light in colour; about 3 minutes. Add eggs, one at a time. Ensure the egg is incorporated into the batter before adding the second egg. Cream mixture for about 30 seconds after all the eggs are in. Scrape down bowl.


  4. With the mixer on medium-low, add the melted chocolate and blend until the mixture is homogenous. Scrape the sides of the bowl with a rubber spatula to ensure everything is mixed in well. Add the beet puree, whiskey and vanilla extract. Mix until the beets are well incorporated.




  5. Add the flour in three parts, mixing until the flour is just moistened. Do not overmix.
  6. Transfer batter to the prepared cake pan and smooth the top with a spatula. Place pan into the preheated oven and bake for 55 to 65 minutes. Rotate the pan halfway through the baking process. Take out of the oven once a skewer comes out clean when inserted in the centre of the cake. Allow to cool slightly in the pan for 10 minutes before inverting and allowing to cool completely on a wire rack.


  7. Once cake is completely cooled, invert cake onto a cake platter or dish with the bottom side facing up. Place desired stencil onto the top of the cake. With a fine sieve, dust the entire top of the cake with icing sugar. With both hands, lift the stencil straight up, being careful not to tilt the image and deposit icing sugar onto the image.
  8. Serve immediately, as is, or with a dollop of whipped cream or a scoop of ice cream on the side.

CHEF'S TIP

  • For an easy alternative, use canned beets packed in water. Drain and puree beets and proceed as usual, with the recipe.
  • Serve with whipped cream or vanilla ice cream.