Best 9 Chocolate Beet Cakes With Candied Beets And Rose Petals Recipes

AMAZING CHOCOLATE BEET CAKE

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.

CHOCOLATE BEET CAKE

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.

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

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.)

CHOCOLATE-BEET CAKES WITH CANDIED BEETS AND ROSE PETALS

Steps:

• To make the candied beets: Divide simple syrup evenly between three medium saucepans. Bring to a boil over medium heat. Add each variety of beets to a different saucepan and bring to a simmer. Reduce heat to low and simmer until beets are translucent, about 1 hour. Remove from heat and let cool completely.
• Line a baking sheet with a nonstick baking mat or parchment paper. Place sugar in a shallow dish. Gently drain beets, taking care not to break them, and dredge in sugar. Transfer to baking sheet and place in a cold oven to dry overnight. Beets may be kept in an airtight container for up to 1 week.
• To make the cake: Preheat oven to 425 degrees. Trim the tops from beets, leaving about 1 inch of the stems. Line a large piece of aluminum foil with a piece of parchment paper; make a bed of coarse salt in the center. Place beet on salt and tightly wrap foil to enclose. Transfer to oven and roast until beets are very tender, about 1 hour.
• When beets are cool enough to handle, peel and cut into large pieces. Transfer to the bowl of a food processor; process until very smooth. Strain and measure out 1/2 cup for the cake; reserve remaining beet puree for the sauce.
• Reduce oven temperature to 350 degrees. Butter a 9-by-9-inch square baking pan; coat with sugar, tapping out excess, and set aside.
• Sift together flour, baking soda, and 1/8 teaspoon salt onto a piece of parchment paper; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat together sugar, egg, and oil on medium-high speed until pale and light. Beat in vanilla and slowly add flour mixture; beat until well combined. Add chocolate and beat until well combined. Add 1/2 cup beet puree and beat until well combined.
• Pour batter into prepared pan and rap on the work surface to remove air bubbles. Transfer to oven and bake, rotating pan after 10 minutes of baking, until a cake tester inserted into the center comes out clean, 18 to 20 minutes total. Let cool completely before removing from pan.
• To make the raspberry-beet sauce: Place the raspberries in the bowl of a food processor and process until smooth. Strain, discarding solids, and measure out 1 cup of puree.
• Place 1 cup raspberry puree in a medium saucepan along with 1/4 cup reserved beet puree and vanilla bean and seeds. Place saucepan over medium heat and bring to a boil.
• In a small bowl, mix together sugar and apple pectin; add to saucepan and return to a boil. Strain sauce into a medium bowl and cover with plastic wrap. Transfer to refrigerator and chill for at least 2 hours or up to 2 days.
• To serve: Using a 3 1/2-inch heart-shaped cutter, cut out six heart shapes from the cake. Using a 1 1/2-inch heat-shaped cutter, cut out the center of each 3 1/2-inch heart. Dust large hearts with confectioners' sugar; place one on each of six plates. Fill the center of each heart with raspberry-beet sauce and drizzle some of the sauce on the plate. Lean the smaller heart against the larger heart.
• Using a soup spoon, scoop up a mounded spoonful of vanilla whipped cream; slide second soup spoon on top of first, with spoons pointing in opposite directions. Spoon whipped cream back and forth a few times, scraping it into a small, neat egg shape. Place on one of the plates. Repeat process five times until each plate has a scoop of whipped cream. Crush a rose petal over each plate and serve immediately.

CHOCOLATE BEET CAKE

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.

CRYSTALLIZED ROSE PETALS

Steps:

• Dip rose petals in simple syrup. Let excess drip off and transfer to a paper-towel-lined plate. Lightly dust rose petals with sugar to coat. Transfer rose petals to a baking sheet lined with a nonstick baking mat or parchment paper. Transfer baking sheet to a cold oven and let dry overnight. Rose petals may be kept in an airtight container for up to 1 week.

JOHNNY IUZZINI'S SIMPLE SYRUP

Steps:

• Bring sugar and 2 cups water to a boil in a saucepan over medium heat and cook, stirring, until sugar has dissolved. Let cool completely.

BEET CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

CANDIED BEET CHIPS FOR CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandoline. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat, and simmer until slightly translucent, about 30 minutes.
• Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonstick baking mat. Bake until dry and slightly firm, about 1 hour.