How To make Chocolate Red Beet Cake
2 1/2 c Beets, mashed, cooked 1 ts Salt
6 Eggs 1 tb Baking soda
3/4 c Cocoa 1/4 lb Margarine, softened
1 ts Vanilla 4 oz Cream cheese, softened
2 1/2 c Oil 1 Powdered sugar, sifted
3 3/4 c Flour, sifted 1/2 c Cocoa
3 3/4 c Sugar 1 ts Vanilla
Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9x13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. -----
How To make Chocolate Red Beet Cake's Videos
Beetroot and Chocolate Cake Recipe
This beetroot and chocolate cake is so tasty with its rich chocolate and unusual, wonderful earthy background flavour from the beetroot.
Even my husband and kids who hates beetroot loves this cake and would not stop eating it!
This is a great recipe for using up homegrown or shop bought beetroot.
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Moist Rich Red Velvet Cake with Beet. No artificial color
Moist Rich Red Velvet Cake using Beet. No artificial coloring. Delish!
Ingredients:
1 large beet
2 eggs
2/3 cup buttermilk
1/2 cup beet water
1/4 cup oil
1/2 tsp vinegar/apple cider
1 tsp vanilla
1 1/2 cups all purpose flour
1 1/2 cups sugar
1/4 cup cornstarch
1/8 cup natural unprocessed cocoa powder (non-dutch)
1/2 tbsp baking soda
1 Teaspoon baking powder
1/2 tsp salt
Cream cheese filling:
3/4 cup unsalted butter
6 oz cream cheese
2 cups powdered sugar
1/2 tsp lemon extract
Drip frosting:
1/2 cup whipping cream
4 tbsp powdered sugar
sprinkles/ cherries for toppings (optional)
#redvelvet #redvel-beet
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Velvety Red Beet Chocolate Cake
Velvety Red Beet Chocolate Cake with Creamy Orange Chocolate Frosting...
Chocolate Beet Cake - Everyday Food with Sarah Carey
You won't taste the pureed beets in this recipe, but they make this cake extra moist and play up its deep chocolate flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Beetroot Chocolate Cake
Beetroot and chocolate are perfect partners in baking. This brilliant combination was originally used during the war when cocoa was rationed, and we think it's still the best way to create a delicious, moist, rich beetroot and chocolate cake. Our simple one bowl recipe is perfect for a quick afternoon bake, giving you a tasty cake with minimal effort and washing up!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet.
Find the full recipe here:
Amazing Chocolate and Beetroot Cake Recipe
A delicious chocolate cake with a magical secret ingredient - beetroot! Don't worry, you won't taste the beetroot, but it gives the cake extra moistness and a delicate sweetness to complement that deep chocolate taste. The recipe is easy to make and by substituting just a couple of ingredients you can also make it gluten and/ or sugar free if you want - see bottom of ingredient list.
If you enjoy the recipes on my channel look out for my new book – Sweet Soul Baking – available through Amazon, Barnes & Noble, and other book sellers (ISBN-13: 9781802279597, ISBN-10: 1805412116).
Ingredients:
250 g (8.8 ounces) boiled beetroot
200 g (7.1 ounces) caster sugar
250 g (8.8 ounces) melted chocolate
100 ml (3.4 fluid ounces) sunflower oil
100 g (3.4 ounces) plain/ all purpose flour
50 g (1.8 ounces) ground almonds
3 free range eggs
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1 tsp vanilla
Cocoa powder to dust
Gluten and/ or sugar free versions:
For a sugar-free version of the cake substitute 200 g of erythritol for the caster sugar and make sure the melted chocolate is sugar-free. For a gluten-free version of the cake substitute 100 g of gluten-free plain/ all-purpose flour for the standard plain/ all-purpose flour.
Bake for 35 - 40 minutes at 325 f, 160 c (140 c for fan oven), or gas mark 3
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Music - Sweeping Frills (Clarke Russo)
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