A chocolate cake to beet all the rest!

Show of hands – who loves sneaking veggies into recipes? You know who you are. The parent grating zucchini into lasagna, the dad with a “secret” enchilada sauce that somehow includes half the produce aisle, the home cook who swears no one notices the carrot purée in everything.

Well, have I got a cake for you. My chocolate beet cake is everything you crave in a celebration-worthy fall dessert – rich, indulgent and deeply chocolatey – with the added bonus of a surprising seasonal twist: beets.

While my kids are old enough to willingly devour their daily veggie intake, I never lost the habit of sneaking in the nutritious stuff. In the case of this layered beauty, not only does the inclusion of beet align with my healthy habit, it results in a superior chocolate cake. Though, once baked, the root veg is totally undetectable, the moister than most texture is absolutely noticeable. 

I discovered the notion of beet in a chocolate cake years ago via a British cooking magazine I perused while in flight across the Atlantic. While beets can be a polarizing veggie in the States, they are a mainstay of United Kingdom cuisine.

Perhaps you’re aware of Brits’ beet fandom. The isle roasts them, pickles them, names their kids after them. Well, maybe not that, but there certainly are fervent purple root devotees in the UK. And I can relate. I am one of those folks that becomes happily unhinged when we enter into beet season – which runs through October. I’m a chocolate fanatic, too. So this combo cake hits all the right chords for me. 

Chocolate-beet Layer Cake

• 2 medium beets, cooked and peeled
• 1 and 1/2 stick (3/4 cup) unsalted butter, at room temperature
• 1 3/4 cup granulated sugar
• 2 cups all purpose flour
• 2/3 cup unsweetened, natural cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cooled coffee
• 1 cup hot water

Heat oven to 350 F. Prepare two, 9-inch round pans by spraying with baking spray. Line both with parchment paper and spray again.  

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. 

Finely grate the beets so that you have roughly 3/4 cup. Set aside. 

Add softened butter and sugar to a stand mixer with paddle attachment. Mix until creamy, about three minutes. Beat in the eggs, one at a time. Mix in grated beets and vanilla. Once combined, turn mixer to low and stir in half of the flour-cocoa mixture. With mixer off, add 1/4 cup of coffee and 1 cup of hot water and the remaining flour-cocoa mixture. Mix on low for 1-2 minutes, until combined, scraping down sides of bowl once or twice to insure all is incorporated.

Divide batter evenly between the two pans and place in the oven for 22-25 minutes, until cake pulls away from sides and a toothpick comes out clean.  

Allow to cool for 10 minutes in pan, and then transfer to cooling rack to cool cake completely.

Ultimate Chocolate Frosting

The cake is made all the more indulgent by this best-ever ultra chocolatey frosting. Keep this one in your family recipe book for use on all your favorite chocolate bakes. 

• 10 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup unsweetened, natural cocoa powder
• 3/4 cup heavy cream
• 1 tablespoon cooled coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

In a medium size saucepan, melt butter over medium heat. Add sugar and cocoa powder and mix to combine. Add cream, coffee, vanilla and salt and stir until mixture constantly comes to a simmer and is smooth. Pour into a bowl and allow to cool slightly before placing in the refrigerator. Remove from fridge and stir every 10 minutes or so until stiff peaks form and frosting is completely cool. This will take about an hour.  

Assemble cake by placing one round on a cake plate. Add 1/2 cup of frosting and spread evenly. Place the second cake upside-down atop the first and evenly spread 1/2 cup of frosting. Use remaining frosting to frost sides. 

(written for the Los Altos Town Crier)