When life gives you beets… turn them into chocolate cake. Specifically, a deeply flavored, mouth-wateringly chocolately cake with a delicious sweetness from sugary roasted beets. Not saying this cake is “healthy” – there is plenty of sugar, flour, sour cream, etc. in there, too. But, I am saying this is an excellent thing to do with a bunch of roasted beets, and it’s so, so good! Somehow, even though it doesn’t have the cream filling, this cake tastes just like Hostess HoHo’s to me. It puts me right back in the elementary school cafeteria, circa 1990, in the best way.
So, we had a few roasted beets left over and I thought chocolate cake was their highest and best use. We are in quarantine after all… a girl needs cake.
To make it, I puréed the roasted beets in a food processor and added them to melted butter, eggs, sour cream, melted chocolate, sugar, and vanilla. That mixture got combined with the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Into a bundt pan and into a 350 degree oven for about 40 minutes.
For the glaze, I stuck to a classic and used bittersweet chocolate chips, butter, and corn syrup, melted in the microwave.
a sweet pairing
Wait… you guys… I want to tell you what to drink with this! It’s such a perfect pairing, I have to. It’s this bottle of Evenus Port Dessert Wine, from Trader Joe’s:
To me, it tastes like cherry jolly ranchers, a little peppery and smoky, with a bit of mocha and nuttiness. It is Chocolate Beet Cake’s best friend.
I hope you guys are all finding delicious ways to spend your time these days. I’m grateful to be able to put something good and chocolately in front of your face for a few minutes today!Print
Chocolate Beet Cake
A deeply flavored, mouth-wateringly chocolately cake with a delicious sweetness from sugary roasted beets!
- Prep Time: 20 minutes (plus roasting and cooling time for the beets)
- Cook Time: 40 minutes
- Total Time: 1 hour (plus roasting and cooling time for the beets)
- Yield: 1 10” bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 2 C all-purpose flour
- 1 C cocoa powder, plus more for the pan
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 3 beets, roasted at 425 for about an hour, until you can pierce with a fork, and allowed to cool
- 2 C sugar
- 3/4 C sour cream, at room temperature
- 3 eggs, at room temperature
- 6 TBS unsalted butter, melted and cooled slightly, plus more for the pan
- 3 oz bittersweet chocolate chips, melted and cooled slightly
- 1/2 tsp vanilla
for the glaze
- 1/2 C bittersweet chocolate chips
- 2 TBS unsalted butter
- 2 TBS corn syrup
- Preheat your oven to 350 degrees. Butter a 10” bundt pan and dust it with cocoa powder.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Peel the roasted and cooled beets, place them in a food processor, and purée until smooth. In a medium bowl, combine the beet purée with the sugar, sour cream, eggs, butter, melted chocolate, and vanilla.
- Stir the beet mixture into the flour mixture until just combined. Pour into your prepared bundt pan.
- Bake for about 40 minutes, or until a toothpick inserted comes out mostly clean. Cool the cake completely in the pan on a wire rack.
- While the cake cools, make the glaze – combine the chocolate chips, butter, and corn syrup in a small bowl and microwave for 20 seconds, stir, microwave for 20 more seconds, stir; repeat until melted and smooth.
- Turn the cooled cake out onto a wire rack set over a sheet of parchment paper or foil and drizzle the glaze over top. Slice and serve – preferably with a glass of port on the side!
Keywords: Chocolate beet bundt cake