Christiana's Beet Chocolate Cake
Christiana Thomas used to be a professional baker. Now she is an all around lovely and talented human being who used to write a great food blog, The Harmonious Kitchen. We LOVE this cake! It is moist and rich without being overly sweet. And beet haters are none the wiser.
- 4 ounces unsweetened chocolate 1 cup vegetable oil, divided
- 3 eggs
- 1 1/2 cups sugar
- 2 cups puréed roasted or boiled beets (about 6 medium-sized fresh beets or two 8 oz. packages of Trader Joe’s cooked steamed beets). If making from scratch, prepare beets the night before.
- 1 Tbs. vanilla extract
- 1 1/2 cups vegetable oil
- 2 tsp. baking soda
- 1/4 tsp. salt
- Candied orange peel, optional (for decoration or taste)
- Preheat oven to 350°F.
- Prepare two 9-inch cake pans with oil and our. See note below.
- Melt the chocolate and 1/4 cup of the oil in a double broiler; set aside to cool.
- Combine the eggs and sugar in a large bowl and beat in the remaining 3/4 cup oil, chocolate mixture, puréed beets and vanilla.
- Sift flour, baking soda and salt into another large bowl.
- Stir the dry ingredients slowly into the wet ingredients until the our is just mixed.
- Pour batter into the prepared pans. It will be very “liquidy.”
- Bake until a toothpick inserted comes out clean. Check at 25 minutes. You may need to bake additional minutes. My oven takes about 30 to 35 minutes.
- 8 oz. cream cheese, softened
- 4 Tbs. butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- Zest of an orange
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth
- and creamy. Beat in the vanilla extract.
- When cake is completely cooled, frost top of cake layers with a spatula or butter knife, using about 1/3 of the frosting on the bottom layer and 2/3 for the top. If you are new to cake frosting, there are many online descriptions.
- Add thinly sliced candied orange peel if using.
NOTE: Preparing the pans means lightly brushing oil on all inside surfaces of each pan. Sprinkle our on each surface and swish around until the pans are completely coated. I add a cut round of parchment as well to be sure that the cake won’t stick.