CHOCOLATE BEET CAKE WITH CINNAMON-CREAM CHEESE FROSTING
Although this cake contains a full cup of roasted beet puree, you'd never guess it's there. Besides making the cake supremely moist, the beets add a deep, rich flavor that sets it apart from other chocolate cakes. Because it's so moist, you can make the layers a day or two ahead of time. Wrap them well and store at room temperature.
Provided by Samantha Seneviratne
Categories dessert
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- For the cake: Preheat the oven to 400 degrees F. Set each beet on a square of foil and drizzle lightly with vegetable oil. Seal the edges to wrap each beet and roast until tender when pierced with a knife, 40 to 45 minutes. Carefully unwrap and let rest until cool enough to handle.
- Peel the beets while they are still warm and cut into chunks. Add to a food processor and puree until smooth. Let cool completely. You should have 1 cup beet puree. (Save any extra puree for another use.)
- Lower the oven temperature to 350 degrees F. Butter and flour two 8-inch cake pans and line the bottoms with parchment.
- Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Whisk together the beet puree, 3/4 cup vegetable oil, sour cream, water and eggs in a large bowl until combined. Whisk in the granulated sugar and brown sugar until smooth. Add the dry ingredients to the wet ingredients and fold to combine. Do not overmix.
- Divide the batter evenly between the two prepared pans. Bake until the cake tops spring back when pressed gently and a tester inserted in the center comes out with just a few moist crumbs, 28 to 30 minutes. Transfer the pans to a rack to cool for 15 minutes. Turn the cakes out onto the racks and let cool completely. Remove the parchment.
- For the frosting: Beat the cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the confectioners' sugar, cinnamon, vanilla and salt and and beat on low until combined. Increase the speed to medium high and beat until very smooth and light, about 2 minutes.
- Transfer one cake layer to a serving plate. Spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting (about 1 1/2 cups) over the entire cake to create a crumb coat. Refrigerate until the frosting is cold and firm, about 20 minutes.
- Transfer about 1 cup frosting to a pastry bag fitted with a star tip. Frost the entire cake with the remaining frosting in the bowl. Pipe rosettes on the top of the cake and garnish with baked beet chips. Chill 30 minutes to set the frosting before serving. Transfer the cake to a serving platter and pipe smaller rosettes of the remaining frosting around the base.
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Trim one end of the beet so it can sit flat on your mandoline (it is not necessary to peel it). Thinly slice the beet about 1/16 inch thick.
- Separate the slices and put in a medium bowl. Drizzle with the oil and toss well to lightly coat each slice. Sprinkle with the sugar and toss to distribute.
- Arrange the slices in a single layer without touching on the prepared baking sheet. Bake, rotating the tray halfway through, until the chips are browned on the edges and crisp almost to the center, 25 to 30 minutes. (It's ok if the very center is still a bit pliable, they will continue to crisp as they cool.)
- Let the beet chips cool slightly on the baking sheet, then remove to a cooling rack to completely crisp up.
DECADENT CHOCOLATE BEET CAKE WITH CANDIED PECANS
That's right. Decadent, rich, chocolaty cake that just happens to be made even better thanks to roasted beets. Sounds crazy, but it makes for amazing cake.
Provided by Sean
Categories Dessert
Time 3h45m
Number Of Ingredients 23
Steps:
- (This step can be done one or two days ahead of time). Preheat oven to 400°F (205°C). Clean the beets and wrap them in aluminum foil. Roast them until their knife-tender (about 1 hour), then allow them to cool.
- Using a food processor or the fine side of a box grater, shred enough beet to yield about 1 cup. You want the pieces to be quite small, so don't be afraid to shred the beets quite finely.
- Preheat oven to 350°F (176°C).
- Line two round 8 or 9 inch cake (see note) tins with parchment paper and gently flour the sides.
- Melt chocolate in a bain-marie (double-boiler) or in a bowl over hot water. Keep the chocolate warm, but don't allow it to scorch.
- Use a hand or stand mixer to cream the butter and sugar in a large bowl until very fluffy.
- Beat in one egg at a time, then add vanilla, 3/4 cup (~180 g) shredded beets and melted chocolate.
- Combine the dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, cocoa powder) and sift to aerate.
- Add the dry ingredients and the buttermilk to the beet mixture, a little bit at a time. Stop as soon as the batter is well-mixed and smooth. Spoon mixture into cake tins. Bake until a toothpick comes out clean (about 30 minutes, but keep an eye on it as ovens can vary quite a bit), then cool
- Spread the sugar evenly in a large, heavy-bottomed pan and heat on the stovetop over medium-high heat. Once the sugar darkens and begins to melt and bubble at the edges, add the vanilla, water, and salt to the pan. The caramel should sizzle dramatically. Once the mixture settles down a little, stir gently, and reduce the heat to a very low setting.
- Stir in the pecan pieces, ensuring that they're completely covered in caramel. Remove the candied pecans from heat and spread them out on a large, flat, heat-proof surface (e.g. a baking tray). Once cooled, break the clumps into small bits with a knife or by hand (but be careful - the sugar can be quite sharp).
- Either squeeze as much juice as you can from the reserved beet puree, or incorporate the puree itself if it's finely grated enough (but be careful if you plan to pipe the icing, as small pieces will stick in some tips).
- Place the beet puree (or juice) in a large bowl along with the other frosting ingredients. Use a stand or hand mixer to whip until the icing is well combined and somewhat airy. Set aside to chill in the refrigerator.
- If your cakes are a little domed, carefully slice off the rounded portion to make a flatter top.
- Mix the candied pecans with about 3/4 cup of the frosting. Spread this over the first layer of cake, then place the second layer on top.
- Frost the cake by spreading the frosting with a flat utensil, or if you prefer, by piping with a pastry bag. Serve immediately, or chill to set the frosting a bit more.
Nutrition Facts : Calories 692 kcal, Carbohydrate 73 g, Protein 10 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 165 mg, Sodium 567 mg, Fiber 2 g, Sugar 51 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) round cake pans with parchment paper. Whisk flour, baking powder, baking soda and salt until combined; set aside. Add beets, cocoa powder and milk to a blender and purée until well combined; set aside.
- Beat sugar with oil until combined. Beat in eggs one at a time until combined. Stir in beet mixture and vanilla extract. Add flour mixture and stir until just moistened.
- Divide between cake pans and bake for 25 to 35 minutes or until a tester inserted into the centre comes out clean. Cool in pan on a cooling rack for 30 minutes. Remove from pan and cool completely.
- Place the first layer of cake on platter and spread a generous amount of Cream Cheese Frosting. Top with the second cake layer and frost the top and sides of the cake. Chill for at least 2 hours before serving.
- Beat cream cheese and butter just until combined; do not overbeat. Add icing sugar in two additions, beating until smooth; do not over mix. Stir in vanilla and beet juice.
CHOCOLATE BEET CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
- Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
- For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
- For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
- In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
- Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
- Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
- Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
BEET RED VELVET CAKE
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.
Provided by Kim Severson
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
- Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
- In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
- Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
- Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
- To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram
GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Provided by Joe Sevier
Categories Spring Mother's Day Easter Dessert Cake Beet Cream Cheese Almond Butter Coriander Cardamom Egg Cherry Milk/Cream Vanilla Peanut Free Soy Free Vegetarian
Yield 12-16 servings
Number Of Ingredients 23
Steps:
- Cake
- Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
- Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
- Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
- Frosting and assembly
- Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
- Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
- Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
- Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.
CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING
Beetroot is transformed! The flavour disappears, but the vegetable gives this cake incredible moisture... Recipe taken from Abel & Cole Organics newsletter.
Provided by Chef UK
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
- Let cool and peel away the skins.
- preheat the oven to 180C, 350F, Gas4.
- Butter a medium (20cm) cake tin.
- Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
- Puree or finely grate the beetroot.
- In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
- Fold in the dry ingredients to just combine.
- Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
- Cool 20 minutes in the pan, then remove to a wire rack.
- To make the frosting, melt the chocolae in a bowl set over boiling water.
- Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
Nutrition Facts : Calories 505.4, Fat 29.2, SaturatedFat 10.2, Cholesterol 73.8, Sodium 181.7, Carbohydrate 60.3, Fiber 4.3, Sugar 37.8, Protein 7.2
CHOCOLATE BEET CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
Delish! Got these from a cooking light cookbook and they were quite a hit. I did of course change them to choc. So if you want the original recipe just omit the cocoa powder. Enjoy!
Provided by KTM3734
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350.
- Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
- Spray muffin tins with cooking spray.
- Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
- In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
- Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
- Pour batter into cupcake tins and tap on counter to remove air bubbles.
- Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
- Frosting:.
- Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
- Frost cupcakes and sprinkle with walnuts if using.
- Store in refrigerator.
Nutrition Facts : Calories 230.8, Fat 6.9, SaturatedFat 1.9, Cholesterol 23.2, Sodium 134.2, Carbohydrate 39.6, Fiber 0.9, Sugar 28, Protein 3.4
CHOCOLATE BEET CAKE
The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.
Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
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