Chocolate Beet Cake

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This chocolate beet cake has incredible moisture, thanks to beets and Greek yogurt, and a rich, yet balanced, fudgy chocolate taste.

Prep: 15

Cook: 1 35

Total: 2 20

Servings: servings*

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Ingredients

For the Cake:

3 medium beets, stems and tails removed
1 ½ cups unbleached all-purpose flour
½ cup whole-wheat pastry flour
2 teaspoons baking soda
¼ teaspoon kosher salt
4 ounces unsweetened chocolate
½ cup canola oil divided
3 large eggs
1 ¾ cups granulated sugar
½ cup plain non-fat Greek yogurt
1 tablespoon vanilla extract

For the Cream Cheese Glaze:

3 ounces reduced fat cream cheese (Neufchatel) softened
3 tablespoons powdered sugar sifted, plus extra if needed
2 tablespoons milk plus extra if needed
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 400 degrees F.
Wash beets and place in a small roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a fork. Dunk the beets in cool water, then using your fingers, slip off the peels. Coarsely chop, then transfer to a blender or food processor and puree. Measure out 2 cups and set aside.
Reduce the oven temperature to 375 degrees F. Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Set aside.
In a double boiler or a small pan over low heat, add the chocolate and 1/4 cup of the oil. Heat just until the chocolate melts. Remove from the heat and stir until well combined. Set aside.
In a large mixing bowl, beat together the eggs and sugar until fluffy. Slowly add the remaining 1/4 cup oil, Greek yogurt, vanilla extract, the chocolate mixture, and the 2 cups beet puree.
Gently add the flour mixture, stirring by hand just until combined.
Pour the batter into the prepared pan.
Bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack to cool for 30 minutes. Run a thin knife along the outer and inner edges of the pan and carefully invert the cake onto the wire rack. Let it cool completely before glazing.
For the glaze: Beat together the cream cheese and powdered sugar until smooth and light. Beat in the milk and vanilla extract. If desired, add a bit more milk or powdered sugar as needed to reach your desired glaze consistency. Drizzle over the cake, letting it run over the top and sides.

Notes

*SERVING SIZE NOTE: In order to make a cake sized for two, I halved the recipe and baked it for 30 minutes in a 5-cup Bundt pan.
TO STORE: Cover and refrigerate leftover cake for up to 4 days.
TO FREEZE: Wrap the cake tightly with plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 10)Calories: 458kcalCarbohydrates: 66gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgPotassium: 362mgFiber: 4gSugar: 42gVitamin A: 142IUVitamin C: 2mgCalcium: 60mgIron: 4mg