Best 9 Cant Be Beet Chocolate Cake Recipes

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Indulge in the decadent symphony of flavors with our "Can't Beet Chocolate Cake" and explore a delightful array of irresistible chocolate cake recipes. Our featured cake steals the show with its moist, rich chocolate layers and a secret ingredient that adds a surprising twist – beets! Yes, beets lend a moist, velvety texture and a natural sweetness that complements the chocolate perfectly. This recipe is a true revelation, challenging the traditional chocolate cake norms.

But that's just the beginning of our chocolate cake extravaganza. We present a delectable collection of chocolate cakes, each with its unique charm and flavor profile. From the classic "Death by Chocolate Cake" to the elegant "Flourless Chocolate Torte", we have something to satisfy every chocolate lover's craving.

Dive into the intense and fudgy embrace of our "Decadent Chocolate Truffle Cake" or let the symphony of textures tantalize your taste buds with our "Chocolate Lava Cake". For a taste of nostalgia, try our "Retro Chocolate Sheet Cake", a timeless classic that evokes memories of childhood celebrations.

If you prefer a lighter indulgence, our "Chocolate Angel Food Cake" offers a delightful balance of airy texture and rich chocolate flavor. And for those with dietary restrictions, our "Gluten-Free Chocolate Cake" and "Vegan Chocolate Cake" ensure that everyone can partake in the chocolatey goodness.

With our comprehensive guide to chocolate cakes, you'll be equipped to create show-stopping desserts that will impress your family and friends. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through each step, ensuring perfect results every time. So, let's embark on this delicious adventure together and celebrate the irresistible allure of chocolate!

Let's cook with our recipes!

THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!



The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)! image

A super moist chocolate cake made with beetroot.

Provided by adapted by Christina Conte

Time 40m

Number Of Ingredients 14

1/3 cup (75g) butter, at room temperature
4 cups (500 g) confectioner's sugar
1/4 cup (35 g) good quality unsweetened cocoa powder
1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
1 tsp vanilla
about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
1 tsp vanilla extract
1 1/2 cups (350 g) sugar
16 oz (500 g) oil (I used olive oil and avocado oil)
5 eggs
2 1/2 cups (340 g) all purpose flour
2 1/4 tsp baking soda
3/8 tsp salt
50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)

Steps:

  • Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
  • Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
  • In a large bowl, place the dry ingredients, then add the pureed mixture.
  • Beat with an electric or stand mixer on low speed until well combined.
  • Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
  • Remove from pans after a few minutes and allow to cool completely on racks.
  • Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
  • Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
  • Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Nutrition Facts : Calories 895 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 406 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 40 grams unsaturated fat

CAN'T BE BEET CHOCOLATE CAKE



Can't Be Beet Chocolate Cake image

This came from SusanV Jackson at Fat Free Vegan.com. I used Stevia instead of the sugar. "Frost" with Recipe #264799.

Provided by yogiclarebear

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 (15 ounce) can beets, drained
1 cup unsweetened applesauce
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup cocoa
2 tablespoons stevia plus or 1 cup sugar
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon

Steps:

  • Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
  • Puree the beets in a food processor with a bit of water.
  • Put the pureed beets into a small bowl. Add apple sauce, 1/4 cup water, vanilla extract, and apple cider to the beets and mix well.
  • In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined.
  • Bake for 20-30 minutes (Depending on the size of pan you use: more for small, deep pans and less for a 9x13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.).
  • Allow to cool completely before cutting, frosting, and serving.

AMAZING CHOCOLATE BEET CAKE



Amazing Chocolate Beet Cake image

No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!

Provided by Kat

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
1 ½ cups white sugar
3 eggs
½ cup olive oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
  • Blend beets and reserved liquid in a blender until smooth.
  • Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
  • Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

This is a moist, rich, dense chocolate cake with an earthy flavor. People are surprised to learn that there are beets in it!

Provided by Jennifer

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

3 medium beets
1 cup butter
4 (1 ounce) squares unsweetened chocolate
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 tablespoon baking soda
2 teaspoons salt
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips

Steps:

  • Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
  • Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.
  • Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.
  • Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.
  • Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 55 g, Cholesterol 87.2 mg, Fat 25.5 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 830.3 mg, Sugar 26.7 g

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze for Chocolate Beet Cake
Candied Beet Chips for Chocolate Beet Cake, for garnish

Steps:

  • Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
  • Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
  • Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
  • Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/2 cup (8 tablespoons) unsalted butter
1 cup packed brown sugar
1/4 cup half-and-half
2 cups confectioners' sugar
2/3 cup melted unsalted butter
2 cups milk chocolate or semi-sweet chocolate chips
2 teaspoons vanilla extract
1 teaspoon instant coffee granules, optional
3/4 cup vegetable oil, plus more for greasing the pans
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
3 ounces semi-sweet chocolate baking bar or chips
2 cups pureed cooked beets (can be canned)
1 teaspoon vanilla extract

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.

CHOCOLATE BEET BUNDT CAKE



Chocolate Beet Bundt Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 14

Nonstick cooking spray
Cocoa powder, for dusting
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 ounces dark chocolate, coarsely chopped
4 eggs
2 cups pureed cooked beets
1 cup confectioners' sugar
2 tablespoons milk
2 teaspoons vanilla extract

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess.
  • In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
  • Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
  • For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.

CHOCOLATE BEET CAKE



Chocolate Beet Cake image

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

1 cup grated peeled uncooked beets (about 2 medium)
2 teaspoons lemon juice
4 large eggs, room temperature
1-1/4 cups butter, melted
1/2 cup 2% milk
2 tablespoons honey
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Dash salt
Chopped walnuts, optional

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.

RED BEET CHOCOLATE CAKE



Red Beet Chocolate Cake image

You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.

Provided by Rita1652

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 3/4 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
1 cup vegetable oil
1 -1 1/2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
2 ounces unsweetened chocolate (Melt and cool the 2 1-oz squares of baking chocolate.)
1 teaspoon vanilla extract
confectioners' sugar, sifted

Steps:

  • Preheat oven to 350.
  • Grease 13 x 9 x 2-inch baking pan.
  • Sift together the flour, baking soda and salt; set aside.
  • Combine sugar, eggs, and oil in a mixing bowl.
  • Beat with an electric mixer set at medium speed for 2 minutes.
  • Beat in the beets, cooled chocolate, and vanilla.
  • Gradually add dry ingredients, beating well after each addition.
  • Pour into prepared baking pan.
  • Bake for 25 minutes or until cake tests done.
  • Cool in pan on rack.
  • Cover and let stand overnight to improve flavor.
  • Sprinkle with confectioners' sugar.

Tips:

  • Choose the right beets: Use fresh, firm beets for the best flavor and texture. Avoid beets that are蔫 or have blemishes.
  • Roast the beets before using: Roasting the beets intensifies their flavor and makes them easier to blend. You can roast the beets whole or cut them into chunks.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit (175 degrees Celsius). If the oven is too hot, the cake will be dry. If the oven is too cool, the cake will not cook through.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
  • Use a cream cheese frosting: Cream cheese frosting is a classic pairing for chocolate cake. It is rich and creamy, and it complements the flavor of the chocolate cake perfectly.

Conclusion:

This chocolate beet cake is a delicious and unique dessert that is sure to impress your guests. The beets add a moistness and earthiness to the cake, while the chocolate frosting is rich and decadent. This cake is perfect for any occasion, and it is sure to be a hit with everyone who tries it.

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