Chocolate Beet Cake, (otherwise known as “the BEST chocolate cake”)

This is absolutely one of the best chocolate cakes I have ever had! This is my husband’s new FAVORITE cake. And no, you did not read this wrong. It is chalk full of beets.

This actually started with this imaginary cake that I could see in my day dreams. It was blissfully, insanely fluorescent purple- just like the juice that comes of a raw beet. I was so excited to see this day dream come to life, and the reality was so sad. Turns out beets in baked goods turn out a bit of a muddy reddish brown. Also turns out I am a snob when it comes to my cake. I had to start over.

This time, I thought why not take the moistness of the beets, the earthy flavor of the beets and compliment them with rich chocolate and a tiny touch of cinnamon. I added cocoa to the cake batter and the result was the most intensely moist and chocolaty cake I have ever had. It turns out that the earthy beet flavor mostly disappeared and brought out more chocolate than ever. I paired the cake with a rich chocolate butter cream with a touch of espresso. The entire combination was really fantastic. I know it seems strange, but please, if there is one chocolate cake that you go the extra mile to make- this should be it!

Chocolate Beet Cake, serves 12
¾ cup butter, room temperature
1 ½ cups white sugar
1 ½ tsp vanilla
3 eggs
1 ¼ cups beet puree (comes from 2-3 large beets)
1 ½ cups flour
1 ½ cups cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup milk

Chocolate Butter Cream Frosting
1 cup salted butter, room temperature
½ cup whipping cream room temperature
3 cups powdered sugar
1 cup cocoa powder
2 TBS espresso
2 tsp vanilla extract

Preheat the oven to 325 degrees.

Beet Puree
In a medium pot filled with simmering water, boil the beets.

When the beets are fork tender drain them and let them sit until cool enough to handle. Peel the skin off and trim the top off of them.

Chop the beets into large pieces and throw them in the food processor. Pulse the beets until they are a smooth puree. Set the puree aside

Beet Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy.

Add the vanilla and the eggs and beat to combine.

Add the beets and combine well. It will look like the batter has curdled, but it is fine!

In a separate bowl add the flour, cocoa powder, baking powder, baking soda, salt and spices and sift them all together.

Add half of the flour mixture to the batter, and then half of the milk.

Combine completely and then add the rest of the flour and the rest of the milk. Mix the batter until it is completely combined.

Prepare two 9” round cake pans with baking spray. Divide the batter evenly between the two pans.

Bake the cake rounds for about 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the heat and let them cool on a rack completely.

Butter Cream
Beat all of the frosting ingredients, whipping them until fluffy and uniform.

To assemble the cake, ice the first layer of the cake and then the top and sides.
If desired decorate with sprinkles.

Slice, serve and enjoy!