This is the ONLY chocolate cake I ever make. After the first time I made this cake, I threw out every other chocolate cake recipe I had. This easy, moist beet and chocolate cake recipe comes from Chef Ross Burden.
The cooked beets (beetroot) in this recipe keep the cake incredibly moist. And if you didnt tell your guests there are beets in this cake, they will never guess! My favorite trick is to serve this cake, and after everyone has eaten it, ask “guess whats in it”?!
To cook the beets, peel about 3-4 large beets. Chop them into chunks. Place in a pan with just enough water to cover them. Put a lid on the pan, and simmer till the beets are fork tender. Add more water while cooking if needed. But make sure you cook away all the water, you dont want the cooked beets to be watery. Then place the cooked beetroot in a blender and puree. Weigh the amount of beets needed, and proceed with the recipe below.
You wont find a picture of the whole chocolate beet cake here because it was all eaten up, and I struggled to even save this one piece so I could photograph it!
Ross Burden’s Chocolate frosting recipe is so easy and decadent. Make sure to use the best quality chocolate you can afford!
The only change I made to Ross’ original recipe is to add a little vanilla extract and a pinch of salt. If you wish, you could also add a couple of tablespoons of brewed espresso to the batter, for depth.
Make sure you use a kitchen weighing scale and measure the ingredients in the recipe by weight.
Ross Burden’s Beet (Beetroot) Chocolate Cake Recipe
original recipe is here
serves about 8
for the cake
85 grams dark chocolate
3 medium eggs
300 grams sugar
240 ml sunflower or vegetable oil
300 grams cooked beets (see post above for how to cook the beets)
1 teaspoon vanilla extract
30 grams cocoa powder
200 grams flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250 grams dark chocolate, broken into pieces
250 ml heavy cream
Pre heat oven to 350 f.
Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just untill combined.
Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just untill everything is combined. Dont over work or over mix the batter.
Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce.
When the cake is done, cool it on a wire rack. Then pour the chocolate ganache over while the ganache is still warm. Let the ganache topping cool and set a little before serving.
Serve with Ross Burden’s burnt caramel icecream. Yum!