Sweet Chocolate Feel the Beet Cake – #BundtBakers

Sweet Chocolate Feel the Beet Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

I had glorious plans for this month’s #BundtBakers “Secret Garden” themed cake recipe hosted by Sue from A Palatable Pastime. God pretty much threw his head back roaring with laughter at those plans. Welcome to life. The goal was to bake a Bundt using edible flowers, herbs, or garden vegetables, and my original plan was to make a Bundt variation of this Tomato Juice Spice Cake, but by now you realize that didn’t happen. It seems God had other plans. Instead of copious amounts of fantastically juicy ripe red tomatoes in our summer vegetable garden, God blessed us with an overabundance of onions, green beans, zucchini, basil, & beets. No ripe tomatoes equals no spice cake made with tomato juice as a “secret” ingredient. After all, buying the vegetables, or in this case, tomato juice, from a market would pretty much be cheating.

At first, I had decided to make some sort of buttermilk cake laden with fresh garden basil and sun-dried tomatoes. Then, while discussing the cake with my neighbor Amelia, she mentioned a chocolate beet cake that she had once had that she described as being quite” lovely.” Amelia used the word “lovely” a lot. I like it. It’s a good word to say, and it’s a great way to describe this cake. Now for all y’all beet haters out there, you need to step back and get over it. This cake is really just a plain ol’ chocolate cake; the beets simply help to keep the cake moist, while making it a little sweeter. Oh, and they also give the cake a little bit of color at first, but that really goes away during the baking process, so I’m not sure if that’s even worth mentioning. Simply put, this is chocolate cake at its loveliest.

First Year of Fabulous Bundts

July – Pineapple Sundae Bundt Cake

August – Irish Butter Chocolate Sprinkle Cake with Ganache

September – Salted Marshmallow and Graham Crack S’more Bundt Cake

October – Mexican Hot Chocolate Rose Cake

November – Autumn Spiced Pumpkin Hot Chocolate Bundt Cake

December – Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake

January – Junk Food Bundt Cake 

February – Cinnamon Apple Jelly Donut Cake

March – Golden Tropical Coconut Bundt Cake

April – Inside-Out Ho Hos Lava Bundt Cake

May – Honey Almond, Apricot and Cream Cheese Filled Breakfast Cake

June – Southern Honey Drenched Jalapeño Cornbread

This just happens to be my #BundtBakers one-year anniversary. Hooray. Cue the confetti, balloons, and celebratory party music. My personal favorite cake recipes were the ones for Pineapple Sundae Bundt Cake and Southern Honey Drenched Jalapeño Cornbread. Remember, I hate icing, which might have something to do with these being my faves. I’m most proud of the Salted Marshmallow and Graham Crack S’more Bundt Cake and the Golden Tropical Coconut Bundt Cake. They were absolutely stunning cakes, and they also tasted quite lovely. To celebrate today along with me, I suggest you eat cake. Make it a Bundt cake of course, and if you need a few recipe ideas, I think I’ve got you covered.

Sweet Chocolate Feel the Beet Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Cake:

  • Garden Fresh Beets (Enough to Make 1/2 Cup of Puréed Beets)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1/8 Teaspoon Sea Salt
  • 1 Tablespoon Unsalted Butter
  • 1 (3.5-oz) Dark Chocolate Bar, Finely Chopped
  • 3/4 Cup Water
  • 1/4 Cup Unsalted Butter
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Espresso Powder
  • 2 Cups All-Purpose Flour
  • 1 2/3 Cup Granulated Sugar
  • 1/4 Cup Cocoa
  • 1 1/2 Teaspoons Baking Soda
  • 2 Eggs
  • 1 Cup Sour Cream
  • 1/2 Cup Puréed Beets
  • 1 Tablespoon Vanilla Extract

Cream Cheese Drizzle:

  • 4-oz. Cream Cheese, Room Temperature
  • 1 Tablespoon Unsalted Butter, Room Temperature
  • 1 1/3 Cups Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 1 Teaspoon Vanilla Extract

Sweet Chocolate Feel the Beet Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

Cake:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil; set aside.
  3. Wash, peel, and dice beets into evenly sized small chunks.
  4. Using your hands, mix the beets, olive oil, balsamic, and salt on the prepared baking sheet.
  5. Bake for 10 minutes, flip, and then bake for an additional 10 minutes.
  6. Allow to cool slightly before puréeing in a food processor.
  7. Lower oven temperature to 350 degrees.
  8. Grease a Bundt pan with 1-tablespoon of unsalted butter; set aside.
  9. Over medium heat, combine the chopped chocolate, water, 1/4-cup butter, 1/4-teaspoon sea salt, and espresso in a medium saucepan. Cook the mixture just until everything comes together smoothly; set aside to cool.
  10. In a large mixing bowl, whisk together the flour, sugar, cocoa, and baking soda. Whisk in the eggs, sour cream, beets, and vanilla. Whisk in the melted chocolate mixture just until everything comes together.
  11. Bake for 40 minutes or until a knife or cake tester comes out clean.
  12. Cool on a baking rack for 20 minutes.
  13. Remove cake from pan, and then allow it to cool completely on a baking rack before decorating.

Cream Cheese Drizzle:

  1. Mix cream cheese and butter together with a silicone spatula.
  2. Sift the powdered sugar into the cream cheese and butter mixture.
  3. Add the milk and vanilla and then mix until well combined.
  4. Microwave for 30 seconds and mix until smooth.
  5. Drizzle over cooled cake.

Sweet Chocolate Feel the Beet Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • The number of beets you use will vary depending on their size. I had very small garden beets and used approximately 15. If you purchase or grow larger beets it will take considerably less. Cooking more beets than needed is recommended. They make a great snack.
  • Store cake in an airtight container to prevent it from drying out.
  • Refrigerate cake until 1 hour before serving.
  • If you prefer your cream cheese drizzle to be white instead of beige, make sure to use clear vanilla extract. I prefer taste to color and therefore opt for beige drizzle instead.

Sweet Chocolate Feel the Beet Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add chopped chocolate or nuts to the cake batter.
  • Decorate cake with gum paste flowers or chocolate curls. I find that this Wilton Fondant and Gum Paste Tool Set comes in quite handy when making gum paste flowers.

Wilton Fondant and Gum Paste Tool Set

Sweet Chocolate Feel the Beet Cake – #BundtBakers

Sweet Chocolate Feel the Beet Cake – #BundtBakers

Ingredients:

    Cake:
  • Garden Fresh Beets (Enough to Make 1/2 Cup of Puréed Beets)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1/8 Teaspoon Sea Salt
  • 1 Tablespoon Unsalted Butter
  • 1 (3.5-oz) Dark Chocolate Bar, Finely Chopped
  • 3/4 Cup Water
  • 1/4 Cup Unsalted Butter
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Espresso Powder
  • 2 Cups All-Purpose Flour
  • 1 2/3 Cup Granulated Sugar
  • 1/4 Cup Cocoa
  • 1 1/2 Teaspoons Baking Soda
  • 2 Eggs
  • 1 Cup Sour Cream
  • 1/2 Cup Puréed Beets
  • 1 Tablespoon Vanilla Extract
  • Cream Cheese Drizzle:
  • 4-oz. Cream Cheese, Room Temperature
  • 1 Tablespoon Unsalted Butter, Room Temperature
  • 1 1/3 Cups Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 1 Teaspoon Vanilla Extract

Directions:

    Cake:
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil; set aside.
  3. Wash, peel, and dice beets into evenly sized small chunks.
  4. Using your hands, mix the beets, olive oil, balsamic, and salt on the prepared baking sheet.
  5. Bake for 10 minutes, flip, and then bake for an additional 10 minutes.
  6. Allow to cool slightly before puréeing in a food processor.
  7. Lower oven temperature to 350 degrees.
  8. Grease a Bundt pan with 1-tablespoon of unsalted butter; set aside.
  9. Over medium heat, combine the chopped chocolate, water, 1/4-cup butter, 1/4-teaspoon sea salt, and espresso in a medium saucepan. Cook the mixture just until everything comes together smoothly; set aside to cool.
  10. In a large mixing bowl, whisk together the flour, sugar, cocoa, and baking soda. Whisk in the eggs, sour cream, beets, and vanilla. Whisk in the melted chocolate mixture just until everything comes together.
  11. Bake for 40 minutes or until a knife or cake tester comes out clean.
  12. Cool on a baking rack for 20 minutes.
  13. Remove cake from pan, and then allow it to cool completely on a baking rack before decorating.
  14. Cream Cheese Drizzle:
  15. Mix cream cheese and butter together with a silicone spatula.
  16. Sift the powdered sugar into the cream cheese and butter mixture.
  17. Add the milk and vanilla and then mix until well combined.
  18. Microwave for 30 seconds and mix until smooth.
  19. Drizzle over cooled cake.
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BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.




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  • Renee Dobbs

    This may just be what gets me to eat beets.

    • Colleen Delawder

      Renee, you won’t even know that there’s a beet in there lurking!

  • Rebekah Rose Hills

    This cake is goooorrrrgeous. Those flowers are beautiful. I love that there are beets in this chocolate cake – I am definitely saving this to try soon.

    • Colleen Delawder

      Yeah! So glad you like it. I’m pretty happy with how it turned out! Especially since I mad dash decorated it in under a half an hour!

  • I’m not a beet fan but I will try it! Gorgeous cake.

    • Colleen Delawder

      You won’t even notice they are there Terri! They just add moisture and sweetness! Hope you give it a try some day!

  • Wendy Klik

    I love beets and love the idea of using them in a cake. And I think this cake is lovely and I would have said that without the prompting of your post LOL.

    • Colleen Delawder

      Thanks Wendy! I too am a huge fan of beets, and for once they are actually doing nicely in our garden. A little on the small side right now, but they’ll get bigger!

  • Lauren Everson

    I absolutely love beets and I’ve been wanting to try working with them in the dessert world, I’ll have to try your cake because, I mean, chocolate!

    • Colleen Delawder

      Chocolate and beets is a delightful combo! I think you’ll really like it!

  • Colleen, my two favorite things together- chocolate and beets! 😀 what a delicious dessert and a perfect cake for this month’s BB. I love the topping too..so pretty!

    • Colleen Delawder

      So glad you liked the recipe! I’m looking forward to a few weeks from now when the beets have grown a little larger. I love, love, love pickled beets!