Yes the title says it all, beets in a chocolate cake.. Verdict? My GOD I will be baking this again, but in a slightly different way. Next time, instead of actually putting the beets in a steamer, I will just put them in the oven like the original recipe. Steaming the beets made them completely soaked and after I grated them as well. Basically, I also didn’t end up using buttermilk. Using 2 tablespoons of the grated soaked beets, my cream cheese frosting ended up being too watery as well. So take it from me, let the beets cook for an hr in the oven then grate them and it will come out as a perfect recipe.But this didn’t mean my cake didn’t come out super MOIST! It didn’t even need frosting, the cake was just perfect. The chocolaty feeling in my mouth hit the spot perfectly… So if you are not willing to use milk, go ahead and steam those beets ;)
Oh I forgot to mention, the natural pink color is just so beautiful, right? Here’s the recipe guys. Try it and let me know your feedback :D
Chocolate Beet Cake with Beet Cream Cheese Frosting
* Makes 2×23 cm cake, frosting in the middle and all over ;)
* Taken from Joy the Baker
For the Cake:
- 2 medium beets, unpeeled but trimmed of their greens
- 170 grams (3/4 cup) unsalted butter, softened
- 1 cup packed light or dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- OPTIONAL: 1 1/4 cups buttermilk (Substitute: add one tablespoon + 1/4 tsp of white vinegar to milk and set aside for 15 mins before use)
** since I steamed the beets, I didn’t end up using milk at all! Unless you grate them raw or grate them oven cooked, use the milk.
For the Frosting:
- 200 grams (2 sticks) unsalted butter, softened
- 227 grams (1 brick) cream cheese, softened
- 4 to 5 cups powdered sugar, sifted
- 2 tablespoons finely grated beets, mashed with a fork (if you steamed the beets, drain it’s water properly before adding so the frosting doesn’t become soupy, it’s preferable to use oven grated beets, or raw grated beets)
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons milk, depending on desired consistency
- 1/2 teaspoon fresh lemon juice
- pinch of salt
1- Place a rack in the center and upper third of the oven. Preheat oven to 200 deg C.
2- OVEN WAY:Wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour. Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled.Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
STEAMER: Place the beets in the bowl of your steamer and cook for 35 mins. Then let it cool, peel, and grate. I suggest you drain them. If you don’t, just don’t use milk or butter milk.
3- Reduce the oven temperature to 177 degrees C. Spray two 23 cm round baking pans with oil and if you want trace a piece of parchment paper.Set pans aside while you prepare the cake.
4 – In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until combined.
5 – In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk if necessary, again you might not use the milk if you steamed the beets. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients.
6- Divide the batter between the two prepared cake pans. Bake for 25-30 mins. Cake is done when a skewer inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.
To make the Frosting:
1- In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets. Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.
2- To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting. Spread evenly. Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour or over night before serving.