Chocolate Beet Cake

Rich dark chocolate cake, full of antioxidants and nutrients, slathered in chocolate ganache.

This is a sponsored conversation written by me on behalf of Paisley Farms, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible.

Crazy right??

Well you all thought I was nuts when I put sauerkraut in chocolate cake, too, and look at how many of you have tried it and LOVED it!

This cake though, is totally different.

This dark chocolate cake is springy and moist, similar to a snack cake.  Top it with a thick layer of chocolate ganache, and chill it in the fridge before serving.

Adding beets to desserts isn’t anything new.  By doing so, you have added a whole new dimension of nutrition.  Nutrients and antioxidants make chocolate cake HEALTHY?? YES!

“Beets are unique in their rich combination of betalain pigments. … Beets are also an excellent source of folate and a very good source of manganese, potassium and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6.”  (www.whfoods.com)

Some people may think, me included until I tried it, that the taste of the cake would change.  You know, putting a root vegetable like beets into something sweet, HAS to change the flavor, right?  It didn’t.  Actually, using beets in chocolate flavored desserts makes good sense.

“Beets are most commonly used in chocolate desserts because they add moisture, yet the cocoa powder and chocolate mask any possible subtle earthy flavor.” (www.thekitchn.com)

When my friends at Paisley Farms asked me to develop a couple of new recipes for them, using their Sweet Pickled Beets, I jumped at the chance! I knew that over the years I had seen many people using beets in dessert recipes.  and what’s better for the holidays then a rich dark chocolate cake??

We can save the salads for January, right?

I started researching recipes.  Most of them had roasted fresh beets in them.  Well, I didn’t have to go to all of that work, I just opened a jar of Paisley Farms Sweet Pickled Beets.

Paisley Farms Sweet Pickled Beets have been a favorite for years. They make a colorful addition to any dinner table, made with just the right hint of cinnamon. Irresistible right out of the jar, or use them in salads OR even CHOCOLATE CAKE!

Many of the recipes I investigated simply just dusted the cake with powdered sugar.

I went one better with this cake and slathered it in my favorite Chocolate Ganache.

Think rich, dark chocolate snack cake.

Then grab a fork, and maybe a glass of milk, and DIG IN.

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Print Recipe

Chocolate Beet Cake

Rich dark chocolate cake, full of antioxidants and nutrients, slathered in chocolate ganache.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Cuisine: American

Keyword: Chocolate Beet Cake

Servings: 9 x13

Calories: 401kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 1 3/4 cups flour
• 1 1/2 teaspoons baking soda
• 6 Tablespoons dark chocolate cocoa
• 1/2 teaspoon espresso powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3 eggs
• 1 cup vegetable oil + 2 Tablespoons
• 1 1/2 cups pureed Paisley Farms Sweet Pickled Beets about half of a 35.5 ounce jar drain before pureeing.
• 2 teaspoons pure vanilla
• For the Chocolate Ganache:
• 8 ounces of semi sweet chocolate (I have used squares and chips)
• 1/2 cup of cream
• 1 teaspoon of instant coffee or 1 Tablespoon of rum or whiskey

Instructions

• Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
• Sift together flour, baking soda, cocoa powder, and salt. Set aside.
• Puree drained beets. Set aside
• In the bowl of a mixer, combine together oil, sugar and eggs. Beat on medium speed for 2 minutes.
• Add in vanilla and pureed beets. Mix to incorporate.
• Gradually add in dry ingredients, mixing to combine.
• Pour into prepared pan.
• Bake for 25-30 minutes, or until cake tests done in the center with a toothpick.
• Cool in pan. Cover with plastic wrap and let sit over night before adding chocolate ganache.
• To prepare ganache: In a saucepan over low heat, add chocolate and cream. Stir until melted and smooth. Remove from heat, add in rum or whiskey with a whisk. Pour over cake, spread and place in the fridge to chill.
• We served it cold.

Notes

Cake will sit overnight and be ready to eat the next day.[br]Recipe adapted from food.com

Nutrition

Serving: 1 | Calories: 401kcal | Carbohydrates: 45g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 44mg | Sodium: 224mg | Fiber: 2g | Sugar: 31g

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We love the organic foods of Paisley Farms!

Here is a Five Bean Chicken Chili Recipe I made for Paisley Farms using their delicious Five Bean Salad.

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