Best 7 Chocolate Beet Mini Cakes Recipes

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Indulge in a delightful culinary journey with our exquisite Chocolate Beet Mini Cakes, a harmonious blend of earthy sweetness and rich cocoa decadence. These enchanting cakes are not just a treat for your taste buds but also a feast for the eyes, adorned with a luscious cream cheese frosting and vibrant beet glaze. With two variations to choose from, the classic Chocolate Beet Mini Cakes and the irresistibly moist Chocolate Beet Mini Bundt Cakes, each bite promises a symphony of flavors and textures that will leave you craving for more. Whether you're a seasoned baker or just starting your culinary adventure, these recipes are carefully crafted to guide you through the process, ensuring success in every bite.

Here are our top 7 tried and tested recipes!

VEGAN CHOCOLATE BEET CAKE



Vegan Chocolate Beet Cake image

Have you ever baked with beets? When you try this vegan chocolate beet cake, you'll agree that this is the BEST, moist chocolate cake recipe ever!

Provided by Katherine | Love In My Oven

Categories     cakes

Time 1h30m

Number Of Ingredients 18

2 large beets, peeled and quartered
1 1/2 cups unsweetened almond milk (sub other non-dairy milk)
1 tsp apple cider vinegar
2/3 cup avocado oil (sub vegetable oil)
1 cup unsweetened applesauce
1 cup organic sugar
1 tsp pure vanilla extract
1/2 cup boiling water
1 tsp espresso powder
2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup vegan butter, room temperature
4 cups powdered sugar
1-2 tbsp reserved beet liquid
1 tsp pure vanilla extract

Steps:

  • Preheat the oven to 400 F and place the quartered beets into a small baking dish, along with about 1/4 cup water. Cover the dish, and bake for about 30-35 minutes, or until the beets are fork-tender. Allow the beets to cool for 5 minutes, then place them in a high-powdered blender, along with a tablespoon or two of liquid and puree until smooth. Measure out 3/4 cup puree to cool. Reserve the remaining liquid from the cooked beets.
  • Turn the heat down to 350 F and spray two 9″ round cake pans with non-stick spray and dust the pans with cocoa powder. In a large mixing bowl, whisk together the almond milk and apple cider vinegar, and allow it to sit for a couple of minutes. Add in the avocado oil and applesauce, and whisk to combine. Add the 3/4 cup beet puree, sugar and vanilla extract. To the boiling water, add the espresso powder, and stir until completely dissolved (set aside).
  • In another large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add half the dry ingredients to the wet ingredients, stir a few times with a large wooden spoon, then add the espresso. Stir a few more times, then add the remaining dry ingredients. Stir with the spoon until just incorporated. Spread the batter evenly between the two cake pans (use a kitchen scale, if desired).
  • Bake the cakes for 30-35 minutes, checking at 30 minutes with a toothpick to ensure the cake is fully cooked. If the toothpick has batter remaining, bake for the additional 5 minutes. Remove the cakes from the oven, and allow them to cool for 5 minutes, before removing them to a wire rack to cool completely
  • In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the softened vegan butter until light and fluffy. Add half of the powdered sugar, followed by 1 tablespoon of reserved beet cooking liquid and mix together. Add the remaining powdered sugar, along with the vanilla extract and mix on high. If the buttercream seems too stiff, add additional beet liquid; if it is too soft, add an additional cup of powdered sugar. Frost the cake!

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

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.

MINI CHOCOLATE CAKE



Mini Chocolate Cake image

This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.

Provided by Christina Lane

Categories     dessert

Time 50m

Yield One 6-inch cake (2 servings)

Number Of Ingredients 13

1/3 cup neutral oil (like canola or grapeseed), plus more for the pan
1/2 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sugar
1/3 cup full-fat sour cream
1 tablespoon warm coffee
1/2 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped into 1/2-inch pieces
1/4 cup heavy cream
Splash light corn syrup, optional (to keep the frosting smooth)
1/3 cup pomegranate arils, for garnish

Steps:

  • Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
  • Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
  • Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
  • Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
  • For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
  • Pour the ganache over the cake, and garnish with the pomegranate arils.

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.

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

BEET CAKE



Beet Cake image

I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 10

4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners' sugar

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.

Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Make sure to use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is recommended.
  • If you don't have a food processor, you can grate the beets by hand. Just be sure to grate them finely so that they blend into the batter smoothly.
  • Be careful not to overmix the batter. Overmixing can make the cakes tough.
  • The cakes are best when served fresh. However, they can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

Chocolate beet mini cakes are a delicious and unique dessert that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The combination of chocolate and beets creates a moist and flavorful cake that is sure to please everyone. So next time you're looking for a special treat, give these chocolate beet mini cakes a try!

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