Total TimePrep: 15 min. + cooling Bake: 45 min. + cooling
This is a great moist chocolate cake. I roasted the fresh beets after peeling and cutting them into eighths and adding evoo to them for about 45 minutes. You could not detect a beet flavor to the cake. I added about a cup of choc chips to the recipe and will add walnuts the next time I make it. My husband wants them made into cupcakes so I can pipe in cream cheese icing when they have cooled. Already have neighbors enjoying the cake too!
This cake was amazing. Four kids devoured it and only I knew my secret of its special ingredient. ?? I added a half cup of sweetened coconut!
I added orange zest into it and it tasted great! Very moist and yummy. No one noticed the beets
Surprisingly good, fluffy and moist. There is a faint beet taste, which I wasn't expecting. I was thinking it was more like desserts that use zucchini which adds moisture but not the vegetable flavor. It served it's purpose to get rid of extra beets I had.
Great way to use extra beets! Delicious, moist cake, not too much beet flavor while eating, but there is a beet aftertaste.
I'm curious if canned/jarred beets would work just as well??
Even my kids happily eat beets when prepared this way! Very moist and delicious.
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This cake exceeded all of my expectations. I am not a fan of beets, but we receive several from our co-op every week. I tried this cake and couldn't taste the beets in it. Even my husband, a chocoholic, loved it!