Chocolate Beet Cake – a Ross Burden Recipe

by Sala @ Veggie Belly on February 3, 2011

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!

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Comments

comments

{ 46 comments… read them below or add one }

1 Olga @ MangoTomato February 3, 2011 at 3:30 pm

oh my! chocolate and beets: some of my favorite things on Earth. And I love the “foot print” of the fork!

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2 Happy Cook February 3, 2011 at 3:31 pm

Wowo with cooked beetroot, looks so so yumm.

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3 Rosa February 3, 2011 at 3:32 pm

A marvelous cake! Really mouthwatering…

Cheers,

Rosa

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4 VARSHA February 3, 2011 at 3:41 pm

This has kicked off a serious choc cake craving in me Sala..and am at office,middle of work with no access to a decent place where I can go get some..:( The pic shows why this is the best choc cake ever!!!

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5 sally February 3, 2011 at 3:43 pm

I was a little taken aback by the title of your post (chocolates and beets?), but the cake looks fantastic!

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Sala @ Veggie Belly Reply:

It doesnt taste like beets AT ALL! But they make the cake super soft and moist.

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6 Laavanya February 3, 2011 at 4:29 pm

That frosting looks thick and perfect and I absolutely must try this chocolate cake. I’ve only made red velvet cake with beetroot before.

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7 Zita February 3, 2011 at 5:28 pm

Great recipe! I have a wonderful vegan beetroot & chocolate cake recipe but I’ll bake this one too! :)

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Sala @ Veggie Belly Reply:

What do you use in the vegan version instead of eggs?

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8 notyet100 February 3, 2011 at 6:49 pm

cake looks so rich nd delicious

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9 Sandhya@vegetarianirvana February 3, 2011 at 8:49 pm

I have a smile on as I see this beet cake post!

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10 Claudie February 3, 2011 at 8:54 pm

Wow. Well, just looking from the picture I can tell why you won’t do any other chocolate cake recipe — I don’t see how it can get any better than this!!! Looks delicious. I so would love a piece of this cake.

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11 Xiaolu February 4, 2011 at 12:25 am

I’d certainly have never guessed the secret ingredient to this luscious looking cake! Love that you can add healthy vegetables without sacrificing taste and even improve the texture. I feel like this is some sort of alternate universe where I could be a dietitian AND a dessert baker…what a crazy thought ;p.

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Sala @ Veggie Belly Reply:

Yes! The beets cancel out the sugar, oil and cream ;) hehehe

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12 Nic February 4, 2011 at 2:47 am

Way back when (about a million years ago) I made a cake to take to the county fair as a project for 4-H. It was chocolate with beets! I totally forgot about it until now. =) It wasn’t nearly as beautiful as this one though since it just called for a couple jars of baby food beets. haha Thanks for pulling a nice memory up to the forefront for me; I think I’ll have to give this one a try.

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13 Tawnie C. February 4, 2011 at 2:47 am

That cake looks AMAZING! Who’d have thought of beets in cake?? Dwight Schrute would be proud :)

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14 Sanjeeta kk February 4, 2011 at 8:28 am

Wow! Have never baked with beet, but this veggie is my fave. Love the rich and dense texture of the cake. Looks like someone else is going to throw all other chocolate cakes soon :)

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15 sonia February 4, 2011 at 1:53 pm

What a delightful cake…never had thought of disguising the beets with chocolate, amazing !

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16 Deesha February 5, 2011 at 12:32 am

Delcious would be an understatement … That looks sooooo gorgeous, I wanna make this right now

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17 daniele del castillo February 6, 2011 at 6:33 am

Woow congrats! I’m writing from Italy and your pics are simply amazing! And your styling it is wonderful. I’m so happy that i found this blog!

Daniele Del Castillo

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18 poet February 8, 2011 at 3:09 am

Yay for unexpected cake ingredients! My friend once made a delicious vegan chocolate cream cake that involved avocado, and you could absolutely not tell.

I have to try this some time.

Cheers,
poet

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19 Plateful February 11, 2011 at 3:54 am

Wow, beets and chocolate cake!?? Sounds intriguing and looks fascinating. Beets are so healthy and every new idea is absolutely welcomed.

Salsa, your photographs are wonderful and inspiring, as usual. You truly have a gift!

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20 (what runs) Lori February 11, 2011 at 2:07 pm

This is completely out of control delicious!

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21 sonia venkatesh March 7, 2011 at 3:02 am

Hi, The cake looks incredible! I love the fact that it uses beetroot (super nutritous). I’m always on the lookout for desserts that taste good and offer nutrition for my kids.

Quick question – after cooking the beets, do I need to add water to puree the beetroots in the blender?

Thanks a bunch!

Sonia

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Sala @ Veggie Belly Reply:

you should be able to puree the beets without water, if you need water, try to use as little as you possibly can to puree the beetroot

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22 Dawn March 13, 2011 at 5:48 am

Do you think this cake would work using a ground flax seed/water mixture to substitute for the eggs? I’m a lacto-vegetarian and this is my go-to egg substitute, but I find that it does not work with all cakes. What do you think?

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23 sang March 17, 2011 at 1:48 pm

Hi sala,
What is the temperature required to bake the cake?

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Sala @ Veggie Belly Reply:

350f

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24 Saee Koranne-Khandekar March 22, 2011 at 5:14 am

What an absolutely clever recipe! Bookmarked!

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25 SK April 4, 2011 at 3:27 pm

Will this recipe work with a egg replacer or egg subsitute?

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Sala @ Veggie Belly Reply:

ive never tried it with an egg replacer, but I think it will work.

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26 Rebekah April 6, 2011 at 9:20 am

Yum!!! I love chocolate beet cake, and your recipes here are absolutely gorgeous! I think it’s time for me to be cooking the beets hanging out in my refrigerator; thanks for the inspiration!

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27 Lorraine Jones April 13, 2011 at 10:26 pm

Hey there,

I ‘m about to make this cake for the second time! It is oh so delicious! I will give my father-in-law (who hates veggies) a taste before I tell him what is in it! :)

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28 Anu June 17, 2011 at 3:18 pm

Sala!
im back! – i recently saw this video about a beetchocolate cake n it right away had me thinking of your cake… I was speaking to my Mom about it and she asked to try it out too… meanwhile i happened to get myself a mini doughtnut pan and was wondering if I could use this recipe there and NOT use the egg(for roomie’s sake)
Can you help me?

>*<
Anu

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Sala @ Veggie Belly Reply:

if you are using a smaller pan, remember that the cake will cook sooner too!

I havent made this cake eggless, but i’d add 1/4 cup of milk or 1/4 cup extra beet puree instead of 1 egg in this recipe.

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Anu Reply:

Thanks sooo much Sala!
Will try and let you know – the baking time is not more than 10-12 min (i’ve tried that already)

Thanks again!

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29 Sharmeen July 10, 2011 at 9:04 pm

Looks yum!

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30 Kealy August 8, 2011 at 11:06 am

Thank you for this recipe; it was wonderful. My teenager even had seconds after I fessed up to putting in beets.

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31 Nic@diningwithastud August 26, 2011 at 1:40 am

Its amazing how red it is when it goes in but then it comes out a completely chocolatey cake :) looks delish! And very healthy ;)

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32 Jacintha Mascarenhas September 21, 2011 at 1:48 pm

Hi Sala, Am very happy to let you know that I baked this cake today & turned out very moist. No one would believe there was beetroot in it. Thank you for the recipe.

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Sala @ Veggie Belly Reply:

I’m so happy to hear that! I make this recipe so frequently!

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33 Ishrath September 28, 2011 at 5:13 am

Guess I need to try this with some variants and add to my good food repertoire.
Thanks for sharing

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34 Janice Whittemore October 11, 2011 at 9:07 am

I would like to try making this Chocolate Beet Cake, but my kitchen scale is in ounces, not grams.
Also, I have no idea how much oil is “oml”. Could someone please send this recipes in ounces and cups? Thank you.

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Sala @ Veggie Belly Reply:

you can do the conversion here http://www.metric-conversions.org/weight/grams-to-ounces.htm

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35 sherly October 11, 2011 at 11:10 am

Hi Sala,
I’m planning to bake this cake tomorrow, but I’ve started doing the beet root.
I want to ask you if your beet root mash has a sap flavor, a little bitterness in it? The first taste is sweet, but after 2 second or so, there’s a tang of bitterness, which I suspect from the sap. I wander if you know what to do about it? If it will disappear in the final cake taste?

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Sala @ Veggie Belly Reply:

ive never had a bitter flavor to the mashed beets. but i think it will disappear in the cake. let me know how it turns out :)

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sherly Reply:

Sala!!!! it tastes sooo wonderful. The bitterness is still there, but very faintly. If i am not consciously searching for it, I won’t taste it.
Without the ganache, i can taste the wonderful beetroot flavor. But with the ganache, it’s the perfect reason why I’m running at the gym.

Muchos gracias Sala.

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36 Madhu Babu November 13, 2011 at 8:37 pm

Hi there! Our local English daily does a small column every week on food blogs from around the world. This one in particular (with the chocoholics/veg despisers in my family!), caught my eye… and I have a ton of beets to make wine… ok so I’m changing course :) The ganache topping seems to be two layers, poured and then whipped and spread over? At least I’ve never managed to get my ganache poured quite that yummy and thick. Would love to know how you got that layer!
Will try the cake and definitely be checking your pages out. Keep it up!

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Sala @ Veggie Belly Reply:

thanks! to get a thick ganache topping, cool the cake, and put it back in the cake pan. Then pour the ganache on top. The cake pan will contain the ganache as it cools and thickens. Then remove the pan, and you will have a nice thick ganache layer. If your cake pan is not high enough to fit the cake+ganache, wrap a strip of parchment paper around the cake to form a high wall. Then pour in the ganache :)

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37 mustardseed November 27, 2011 at 1:20 pm

Oh wow!! I wish I could take a bite out of that right now. Love it!! Although I dread baking I am bookmarking this one …too good!

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38 Lynn February 6, 2012 at 8:30 pm

I just found your site when I typed ‘Chocolate & Beet cake) on Google and I’m so happy I did because I used up my beets today and made a double batch of your amazing cake (one for us and one for a friend). Thank you so much for sharing this recipe – I’m with you in saying that this cake will now replace all other chocolate cakes! I didn’t even make the ganache and still thought it was perfect! Thanks so much :-)

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39 chinmayie @ love food eat February 12, 2012 at 4:06 am

I am yet to bake a beet-chocolate cake recipe! I bookmarked one long back but I think it’s time I try it! Cake looks so fudge, dense and rich!

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40 Char February 21, 2012 at 6:50 pm

I’m so excited to try this recipe – looks delicious!

I have a quick question about the chocolate in the recipe. When I bake cakes and frostings I use unsweetened chocolate but I’m not sure if the dark chocolate called for in this recipe is sweetened or unsweetened …

Thanks in advance!

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Sala @ Veggie Belly Reply:

The dark chocolate here is sweetened. (The cocoa powder is unsweetened). If you are using unsweetened chocolate bars, you’ll have to taste the cake batter and add more sugar according to your taste.

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41 jenny July 10, 2012 at 4:44 pm

what size cake pan do you suggest?

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jenny Reply:

ha..just saw that part of the recipe…the things you miss with a newborn :)

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Sala @ Veggie Belly Reply:

Ok good! And congrats!

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42 Miranda July 26, 2012 at 12:03 am

I just wanted to say thanks for this brilliant recipe. I made it yesterday for some friends & it turned out really well – a moist chocolately cake which was perfect for pudding with some vanilla ice-cream. I topped it with sour-cream chocolate frosting instead of the ganache as I didn’t have any heavy cream in the fridge & it was still amazing! If you’re wondering whether to give it a try – go for it!

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43 Prachi January 2, 2013 at 2:48 am

Thanks a ton for this wonderful recipe. Tried it last week and it was fabulous, I am sure this is the only chocolate cake recipe I shall follow going forward.

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44 Shilpa January 30, 2013 at 11:19 am

Hi,

I realised this recipe is for one 10 inch cake .

I am trying to bake this for my friend’s birthday and want a layered cake. So is it safe to assume that I need to multiply the ingredients by 2 and bake 2 cakes?

Thanks!

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Sala @ Veggie Belly Reply:

Yes. Depending on how tall you want it, you can also bake one cake and slice it in half.

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45 Kosar June 17, 2013 at 10:43 pm

This looks so tempting and luscious. I just cannot wait to try my hands on the recipe. And how can i forget the presentation. That folk impression sitting at the side of the plate adds cherry to the cake. Very well done.

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46 Kim February 28, 2014 at 3:26 am

I made this for Valentines and it’s incredible! I had another recipe for a beetroot cake that I lost so I was really happy this worked out so well :) I’m trying it again tonight for a Mexican theme night but with chilli chocolate. Thanks for sharing your recipe x

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