My chocolate-cake brings all the boys to the yard.
Girls too, but this shiz has beets in it!! Don’t be afraid. The beets just make the cake super moist (sorry to those of you who hate that word).
Unfortunately, I rarely make cake, and I really don’t know why. I LOVE it, decorating doesn’t freak me out, and I don’t mind baking things that take a long time sooooo it was definitely time to shove a giant plant of chocolate goodness in my mouth.
Instead of making this a layer cake, I decided to just pour all of the batter into a deep 9-inch round cake pan and throw a ton of chocolate buttercream on top.
Chocolate buttercream is straight up magical.
With the changing leaves and fall vegetable harvest I thought it would be fun to bake something sweet with some fresh beets from the garden.
Serve this with a tall glass of almond milk (or regular milk if you dig that) and enjoy!
Have a fabulous weekend everyone! I’m extending my weekend by going to Montreal tonight for a concert. WOO HOO! xo
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 1 ½ tsp pure vanilla extract
- 3 eggs
- 1 ¼ cups beet puree (comes from 2-3 large beets)
- 1 ½ cups all purpose flour
- 1 ½ cups unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 1 cup milk (I used 1%)
- 1 cup salted butter, room temperature
- ½ cup whipping cream room temperature
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees F.
- To make the beet puree, boil the beets in a medium pot filled with simmering water. When the beets are fork tender drain them and let them sit until cool enough to handle. Peel the skin off and trim the top off of them. Chop the beets into large pieces and throw them in the food processor. Pulse the beets until they are a smooth puree. Set the puree aside.
- In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the vanilla and the eggs and beat to combine.
- Add the beets and combine well. It will look like the batter has curdled, but it is fine!
- In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together.
- Add half of the flour mixture to the batter, and then half of the milk. Combine completely and then add the rest of the flour and the rest of the milk. Mix the batter until it is completely combined.
- Prepare one deep 9" round cake pan with baking spray. Add the batter to the pan.
- Bake the cake for about one hour or until a toothpick inserted in the centre comes out clean.
- Remove the cake from the oven and let it cool on a wire rack completely. Once cooled, place the cake on a cake stand or serving plate.
- For the buttercream, beat all of the frosting ingredients together, whipping them until fluffy and uniform.
- Ice the cake by adding frosting the top and the sides evenly and completely. I added a few sprinkles on top to make it pretty.
- Slice, serve, and enjoy!
-Recipe adapted from Heather Christo
-Alternatively, you could prepare this cake with two 9” round cake pans. All you need to do is prepare two pans with baking spray and divide the batter evenly into both pans for step 7. Bake for about 30 minutes instead of one hour. When assembling the cake, ice the top and the sides of one cake evenly and completely on a serving plate, then add the second layer adding icing as you go.