This cake is a favourite of Jess, our 2018 CSA coordinator, who suggests substituting the buttercream icing for a generic cream cheese frosting. It’s a delicious no-fuss way to brighten up your celebrations with dark chocolate decadence. Adapted from The Endless Meal.
Dark Chocolate Beet Cake
2 medium beets
2 tbs water
¾ cup butter, softened
1 cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 ½ tsp vanilla
1 ¼ cups cold coffee
2 cups all-purpose flour
½ cup cocoa powder
1 tsp sea salt
1 tsp baking soda
½ tsp baking powder
1 cup dark chocolate chips
Optional: sprinkles, for decorating
1 cup softened butter
3 cups icing (powdered) sugar
1–2 tbs reserved beet juice
1 tbs vanilla
4–6 tbs cream or milk (non-dairy milk work here too)
Turn the oven to 425. Butter and flour the insides of 2 – 8″ or 9″ cake pans.
Peel and quarter the beets then put them in a small baking dish with the water and cover the dish tightly. Put the beets in the oven (you don’t need to wait for it to preheat) and let them bake for 25-30 minutes, or until they can be pierced with a fork. Remove the beets from the oven and turn the oven temp down to 350 degrees. Check to see how much liquid is in the pan and if there is less than two tablespoons add a little bit of water. Let the beets cool, covered. Once they are cool enough to handle grate them with the small holes of a grater. Reserve the liquid left in the baking dish.
While the beets are cooling, prepare the rest of the cake. In a large bowl beat together the butter and sugars. Beat in the eggs and vanilla. Slowly beat in the cold coffee.
In a second bowl whisk together the flour, cocoa powder, sea salt, baking soda and baking powder. Add this to the liquids in 2 additions, beating well between each. Beat in the grated beets then stir in the chocolate chips.
Pour the batter evenly between the prepared cake pans and bake in the oven for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cakes from the oven and let them cool for 10 minutes in the pans. Carefully invert the cakes onto a cooling rack and let them cool completely, at least 1 hour.
For the icing:
In a large bowl beat together the butter, powdered sugar and 1 tablespoon of the reserved beet juice. Add the vanilla and 4 tablespoons of cream or milk and beat the icing well. Add the remaining tablespoon of beet juice if you want more colour and the remaining cream or milk if you would like a softer icing. (see notes for more about the icing)
To assemble the cake:
Place 1 cake on a flat plate or cake stand and cover the top of it with a thick layer of icing, focusing on the edges. Top with the second cake and spread the remaining icing over the top. Add a few pretty sprinkles if you like.
Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.