Chocolate Beet Cake

Written By: KPN - Oct• 22•12
Serves 8-10
Prep time 1 hour
Cook time 40 minutes
Total time 1 hour, 40 minutes
By author David Lebovitz


  • 8oz golden beets (rinsed and scrubbed free of dirt)
  • 7oz bittersweet or semisweet chocolate (70% cacao solids - chopped)
  • 1/4 cup hot espresso (or water)
  • 7oz butter (at room temperature, cubed)
  • 1 cup flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 5 large eggs (separated, at room temperature)
  • 1 pinch salt
  • 1 cup superfine sugar
  • 1 tablespoon butter (for pan)
  • parchment paper (for pan)


This cake tastes better the second day - spread with crème fraîche and sprinkle with poppy seeds or confectioners’ sugar shortly before serving.

Problem is - it never makes it to day 2.

Read more here.


Step 1
Butter an 8 or 8 1/2 inch spring form pan and line the bottom with parchment paper.
Chocolate Beet Cake
Step 2
Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater).
Chocolate Beet Cake
Step 3
Preheat the oven to 350ºF
In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.
Step 4
Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.
Chocolate Beet Cake.
Step 5
Sift together the flour, cocoa powder, and baking powder in a separate bowl.
Chocolate Beet Cake
Step 6
Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.
Step 7
In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to over mix. Fold in the flour and cocoa powder.
Chocolate Beet Cake
Step 8
Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF, and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not over bake.
Chocolate Beet Cake
Step 9
Let cake cool completely, then remove it from the pan.
Chocolate Beet Cake

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