Chocolate Beet Cake Moist And Decadent Recipe
Prep Time
Cooking Mode
375 mL (1½ cups) cup cake flour
2 mL (½ tsp.) each of tsp. baking powder, baking soda, and salt
375 mL (1½ cups) cup peeled and grated beets (about 2 beets)
175 mL (¾ cup) cup buttermilk
150 mL (⅔ cup) cup unsweetened cocoa powder
10 mL (2 tsp.) tsp vanilla extract
125 mL (½ cup) cup unsalted butter at room temperature
300 mL (1¼ cups) cup sugar
2 eggs
250 mL (1 cup) cup ricotta
30 mL (2 tbsp.) tbsp unsalted butter, room temperature
250 mL (1 cup) cup icing sugar, sifted
2 mL (½ tsp.) tsp vanilla extract
375 mL (1½ cups) cup cake flour
2 mL (½ tsp.) each of tsp. baking powder, baking soda, and salt
375 mL (1½ cups) cup peeled and grated beets (about 2 beets)
175 mL (¾ cup) cup buttermilk
150 mL (⅔ cup) cup unsweetened cocoa powder
10 mL (2 tsp.) tsp vanilla extract
125 mL (½ cup) cup unsalted butter at room temperature
300 mL (1¼ cups) cup sugar
2 eggs
250 mL (1 cup) cup ricotta
30 mL (2 tbsp.) tbsp unsalted butter, room temperature
250 mL (1 cup) cup icing sugar, sifted
2 mL (½ tsp.) tsp vanilla extract
Directions
1Preheat oven to 180˚C (350˚F).
2In large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3In food processor or blender, process beets, buttermilk, cocoa powder, and vanilla into a puree. Set aside.
4Use a hand-mixer to beat butter in a bowl until soft and then beat in sugar until fluffy. Beat in eggs, one at a time, incorporating each one before adding next.
5With mixer on low, alternately beat in reserved dry mixture in 3 parts with wet mixture in 2 parts, starting and ending with dry. Scrape bowl as needed between additions.
6Scrape batter into greased and floured 23 cm x 13 cm / 9 x 5 in. (1.9 L) loaf pan, smoothing top.
7Bake 45 to 50 minutes or until a toothpick comes out clean when inserted into centre. Cool cake completely in pan on wire rack.
8Meanwhile, drain ricotta in cheesecloth-lined, fine-mesh sieve. Squeeze to remove excess moisture. Transfer ricotta to food processor and pulse until smooth.
9Add butter; pulse until light and fluffy.
10Add icing sugar and vanilla; pulse until smooth (if icing is too soft, refrigerate 10 to 15 minutes to firm it up). Spread icing over top of cooled cake.
11Refrigerate 2 hours or until icing is firm. Store in fridge in airtight container up to 2 days.
12Garnish cake with raspberries if you like.
Disclaimer
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Personal Note
Personal Note