Time 45m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans. Blend beets and reserved liquid in a blender until smooth. Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth. Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full. Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Time 3h Number Of Ingredients 13 Steps:
Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use). Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up. Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
Time 40m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350. Grease 13 x 9 x 2-inch baking pan. Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into prepared baking pan. Bake for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners’ sugar.
Time 3h30m Yield 8 to 10 servings Number Of Ingredients 17 Steps:
For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes. Gradually add the confectioners’ sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups. For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups. For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil. In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy. Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water. Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely. Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
Time 55m Yield 15 servings. Number Of Ingredients 19 Steps:
In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners’ sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.
Time 1h Yield 16-20 servings. Number Of Ingredients 10 Steps:
In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners’ sugar.
Yield Makes 1 two-layer cake Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely. Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
Time 1h Yield 12 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan. Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more. Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.
