Now this is a stunning cake! This chocolate beet cake is just as decadent as it is gorgeous, and you'll never ever know there are beets in it. It makes the perfect chocolate birthday cake, Valentine's Day cake, or a fun cake to make with the kids.
¾cupbrown sugar, packed
1 ¼cupscold coffee, see notes
1cupdark chocolate chips
Sprinkles for decorating, optional
All-Natural Pink Frosting
1cupbutter, at room temperature
1-2tablespoonsreserved beet juice
4-6tablespoonscream or milk, can use dairy-free milk
Turn the oven to 425 degrees. Butter and flour the insides of two 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.
2 medium beets, 2 tablespoons water
While the beets are cooling, prepare the rest of the cake. In a large bowl, beat the butter and sugars. Beat in the eggs and vanilla. Slowly beat in the cold coffee.
¾ cup butter, 1 cup granulated sugar, ¾ cup brown sugar, 2 large eggs, 1 ½ teaspoons vanilla, 1 ¼ cups cold coffee
In a second bowl, whisk the flour, cocoa powder, sea salt, baking soda, and baking powder. Add this mixture to the liquids in 2 parts, beating well between each. Beat in the grated beets then stir in the chocolate chips.
2 cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 cup dark 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, for at least 1 hour.
All-Natural Pink Icing
In a large bowl, beat 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 color and the remaining cream or milk if you would like a softer icing.
1 cup butter, 3 cups powdered sugar, 1-2 tablespoons reserved beet juice, 1 tablespoon vanilla, 4-6 tablespoons cream or milk
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.
Sprinkles for decorating
The coffee helps bring out the flavor of the chocolate. Don't worry if you're not a coffee fan. Once the cake is baked, you won't taste it at all.