Best An Extremely Moist Chocolate Beet Cake With Crème Fraîche And Poppy Seeds Recipes

THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!

The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)! image

A super moist chocolate cake made with beetroot.

Provided by adapted by Christina Conte

Time 40m

Number Of Ingredients 14

Ingredients

1/3 cup (75g) butter, at room temperature
4 cups (500 g) confectioner's sugar
1/4 cup (35 g) good quality unsweetened cocoa powder
1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
1 tsp vanilla
about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
1 tsp vanilla extract
1 1/2 cups (350 g) sugar
16 oz (500 g) oil (I used olive oil and avocado oil)
5 eggs
2 1/2 cups (340 g) all purpose flour
2 1/4 tsp baking soda
3/8 tsp salt
50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)

Steps:

Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
In a large bowl, place the dry ingredients, then add the pureed mixture.
Beat with an electric or stand mixer on low speed until well combined.
Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
Remove from pans after a few minutes and allow to cool completely on racks.
Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Nutrition Facts : Calories 895 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 406 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 40 grams unsaturated fat

CHOCOLATE BEET CAKE

Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 3h

Number Of Ingredients 13

Ingredients

4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze for Chocolate Beet Cake
Candied Beet Chips for Chocolate Beet Cake, for garnish

Steps:

Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.