Dark Chocolate Beet Cake

Moist, decadent, and earthy, this Dark Chocolate Beet Cake is a game-changer for anyone looking to level up their dessert game. The subtle sweetness of beets pairs perfectly with the richness of dark chocolate, creating a unique flavor combination that will leave your taste buds doing the happy dance.

Ready Time

2 hrs

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, at room temperature
2 large eggs
2 large beets, peeled and cooked
1 teaspoon vanilla extract
1 cup plain Greek yogurt
1 cup dark chocolate chips (at least 70% cocoa)
1/4 cup chopped fresh mint leaves (optional)

Instructions

Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together butter and eggs until light and fluffy.

Add the cooked beets, vanilla extract, and Greek yogurt to the mixing bowl.

Beat until well combined.

Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly.

Gradually add the dry ingredients to the mixing bowl, alternating with the melted chocolate, beginning and ending with the dry ingredients.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

If using mint leaves, sprinkle them on top of the cake for a pop of color and freshness.

Notes

Don’t overmix the batter, as it can result in a dense cake.

Make sure to not overbake, as the cakes can quickly go from perfectly cooked to dry.

If using mint leaves, be gentle when sprinkling them on top of the cake, as they can bruise easily.

To ensure the cakes release from the pans easily, make sure to grease them well and line the bottoms with parchment paper.

The cooked beets add moisture and a subtle sweetness to the cake, so don’t skip this ingredient! If you’re not a fan of dark chocolate, you can substitute it with semi-sweet chocolate chips, but keep in mind the flavor will be different.

To store, wrap the cooled cakes tightly in plastic wrap or aluminum foil and keep at room temperature for up to 3 days or freeze for up to 2 months.