Chocolate Beet Cake
Inspired by this gorgeous cake from Martha Stewart Kitchen, I decided to bake this extra moist, satisfying, chocolate cake. It’s perfect for a dessert after a holiday meal — it has just right amount of decadence without being heavy and beet flavors in a fudge-y chocolate batter make all the difference.
Of course, I had to add my twist to the cake, so I added Greek yogurt, which made the cake even more moist.
Instead of a dark chocolate glaze, I made a white chocolate ganache because spring has sprung! Vibrant fruits, such as blood orange, kiwi, or pomegranate seeds, make fantastic garnishes.
Total Time: 3 hours
Makes: 1 9-inch cake
4 medium beets, trimmed, peeled, and cut into 2-inch chunks
1/4 cup and 2 tbsp of Greek yogurt
2 cups AP flour
1 1/2 cups granulated sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp baking soda
1 tbsp salt
2 large eggs
3/4 cup warm water
1/4 cup canola oil
1 tsp vanilla extract
12 oz white chocolate
2 tbsp unsalted butter
1 cup heavy cream
Puree cooked beets and 2 tbsp of Greek yogurt in a food processor until smooth.
Preheat oven to 350 degree F. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet and Greek yogurt puree.
Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment, and coat with softened butter or cooking spray. Pour batter into the pan
Bake until a toothpick inserted into the center comes out clean with no crumbs for about an hour. Check in and rotate the pan after 45 minutes.
Once it’s done, take the cake out of the pan and let it cool completely.
While the cake is cooling, make the ganache by pouring hot, heavy cream to a bowl of white chocolate and butter. Whisk it well until it’s fully incorporated.
Pour chocolate glaze over the top, and let it set about for 30 minutes. Garnish with slices of blood orange.