Martha Stewart Chocolate Beet Cake

This martha stewart chocolate beet cake recipe is a moist and rich chocolate cake, which is made with pureed beets and Dutch-process cocoa powder. It’s a straightforward recipe, ready in about 2 hours and 20 minutes.

Martha Stewart Chocolate Beet Cake Ingredients

• 4 medium beets, trimmed, peeled, and cut into 2-inch chunks
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 1/4 cup safflower oil
• 1 teaspoon pure vanilla extract
• Vegetable oil cooking spray
• Chocolate Glaze
• Candied Beet Chips for garnish

How To Make Martha Stewart Chocolate Beet Cake

1. Cook the beets: Cover beet chunks with 2 inches of water in a pot. Bring to a boil, reduce heat, and simmer until very tender, about 30 minutes. Drain and puree in a food processor.
2. Prep oven and dry mix: Preheat oven to 350°F. Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. Mix wet ingredients: Whisk in eggs, warm water, oil, vanilla, and 1 1/4 cups beet puree.
4. Prepare cake pan: Coat a 9-inch round, 3-inch-deep cake pan with cooking spray. Line with parchment and spray again.
5. Bake the cake: Pour batter into the pan and bake about 45 minutes, until a toothpick comes out clean.
6. Cool: Cool in pan for 20 minutes, unmold, discard parchment, and cool completely.
7. Trim and glaze: Level the top with a serrated knife, place cut side down, and pour chocolate glaze over top. Let set 30 minutes.
8. Garnish: Add candied beet chips before serving.

Recipe Tips

• How to get smooth beet puree: Puree while warm for the silkiest texture.
• Can I use canned beets? Not recommended; they may add excess liquid and flavor.
• Why is my cake dense? Overmixing or using cold beet puree can reduce lift.
• How to enhance chocolate flavor: Add 1 teaspoon espresso powder to the dry ingredients.
• How to prevent sticking: Use a deep pan and double-coat with spray plus parchment.

What to Serve With Chocolate Beet Cake

• Vanilla ice cream
• Crème fraîche or whipped cream
• Fresh raspberries
• Hot espresso or coffee

How To Store Chocolate Beet Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unfrosted cake up to 2 months. Thaw before glazing.

Chocolate Beet Cake Nutrition Facts

• Calories: ~380
• Carbs: ~55g
• Protein: ~5g
• Fat: ~15g

Nutrition information is estimated and may vary.

FAQs

Can I use golden beets instead of red?
Yes, but the cake will lose its deep red hue.

Why is my batter so thick?
Beet puree varies—add 1–2 tablespoons warm water if needed.

Can I skip the glaze?
Yes, dust with confectioners’ sugar or top with whipped cream.

Try More Recipes:

• Martha Stewart Chocolate Angel Food Cake
• Martha Stewart Chocolate Almond Flourless Cake
• Martha Stewart Chiffon Cake With Strawberries