Chocolate Beet Cake
Don’t be turned off by the idea of beets in a cake! You won’t taste the beets at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor shines. You must try it to believe it.
Urban Legend tells us that Chocolate Beet cake is the root of Red Velvet and red dye replaced beet juice in modern times.
I skipped the beet juice and added a little less cocoa powder and it came out great. Other versions use melted semi-sweet chocolate mixed into the batter or chocolate chips on top of the batter when in the pan and frosted with white chocolate frosting- Sarah Forrest uses half the amount the sugar and increases the cocoa to make lovely muffins. Try the recipe and see what variations you can come up with.
Velvety Beet and Cocoa Cake
2 9-inch cake layers
3/4 cup butter or vegetable oil
2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup dark cocoa powder (less)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1 1/2 cups shredded cooked beets, juice drained off and 1/2 cup reserved
1/2 cup reserved beet juice
Heat the oven to 350ºF. Cream the butter and sugar and beat in the eggs until light, pale, and fluffy. Add the vanilla extract. Sift together the flour, cocoa powder, baking soda and salt and add in alternating amounts with the milk. Add the beets and beet juice and mix for a couple minutes or until very smooth. Pour into two greased 9-inch cake pans and bake for about 25 minutes or until a toothpick comes out clean. Layer with lightly sweetened whipped cream and cacao nibs or drizzle with melted white chocolate.