Chocolate Beet Cake
Chocolate Beet Cake might be a good recipe to expand your side dish recipe box. This recipe serves 10. One serving contains 1033 calories, 8g of protein, and 57g of fat. For $1.16 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 579 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. It is brought to you by Foodnetwork. A mixture of granulated sugar, unsalted butter, instant coffee granules, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 42%, this dish is pretty good. Try Chocolate Beet Cake With Chocolate Cream Cheese Frosting, Chocolate Beet Cake With Milke Chocolate Ganache, and Beet & Chocolate Cake for similar recipes.
Servings: 10
Preparation duration: 80 minutes
Cooking duration: 130 minutes
Ingredients:
2 teaspoons baking soda
2 cups pureed cooked beets (can be canned)
1 cup packed brown sugar
2 cups confectioners' sugar
3 large eggs
2 cups all-purpose flour
1 3/4 cups granulated sugar
1/4 cup half-and-half
1 teaspoon instant coffee granules, optional
1/4 teaspoon kosher salt
2 cups milk chocolate or semi-sweet chocolate chips
3 ounces semi-sweet chocolate baking bar or chips
2/3 cup melted unsalted butter
1/2 cup (8 tablespoons) unsalted butter
1 teaspoon vanilla extract
2 teaspoons vanilla extract
3/4 cup vegetable oil, plus more for greasing the pans
Equipment:
sauce pan
frying pan
hand mixer
double boiler
microwave
oven
bowl
pot
Cooking instruction summary:
Special equipment: two 8-inch cake pans 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.
Step by step:
1. Special equipment: two 8-inch cake pans
2. 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.
3. Add the half-and-half and bring to a boil for another 2 minutes.
4. Remove from the heat to cool, 10 to 15 minutes.
5. 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.
6. For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter.
7. Add the chocolate chips and stir until smooth.
8. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
9. For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
10. 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.
11. 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.
12. 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.
13. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes.
14. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
15. Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
Nutrition Information:
covered percent of daily need
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