Description
The fudgiest, most decadent chocolate cake with a secret ingredient – beets! This semi-naked layer cake features rich chocolate beet cake layers and luscious chocolate cream cheese frosting with optional ganache drip. Perfect for Valentine’s Day or any special occasion.
Ingredients
Scale
- 1 package 8.8 oz Love Beets cooked beets (drained)
- 1¾ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1½ cups granulated sugar
- ½ cup dark brown sugar (packed)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup hot coffee
- 4 oz dark chocolate (60-70% cacao, melted and slightly cooled)
- 15 oz cream cheese (softened)
- ¾ cup unsalted butter (softened)
- 4 cups powdered sugar
- ¾ cup Dutch-process cocoa powder
- ⅔ cup heavy cream (added gradually)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 5 oz dark chocolate (melted and cooled)
- Chocolate shavings or curls
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Add the drained beets to a food processor or blender and puree until completely smooth with no chunks remaining. Set aside.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
- In a separate bowl, whisk the eggs. Add buttermilk, vegetable oil, vanilla extract, and the beet puree. Whisk until smooth and well combined.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Stir in the melted chocolate until incorporated.
- Slowly add the hot coffee and mix until smooth. The batter will be thin – this is perfect!
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
- Cool cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.
- In a large bowl or stand mixer, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes.
- Sift together the powdered sugar and cocoa powder.
- Add the powdered sugar mixture to the cream cheese mixture gradually, alternating with the heavy cream, beating on low speed.
- Add the vanilla extract and salt, then beat until smooth.
- Mix in the melted and cooled chocolate until the frosting is smooth and creamy.
- If the frosting is too thick, add more heavy cream 1 tablespoon at a time. If too thin, refrigerate for 15-20 minutes.
- Use a long serrated knife to slice each cake into two layers. Spread a thinner layer of frosting between each layer.
- Place the first cake layer on your serving plate or cake stand.
- Spread a thin layer of chocolate cream cheese frosting on top of the first layer.
- Gently place the second cake layer on top and press down lightly. Repeat until you don’t have any more cake layers.
- Apply a thin crumb coat of chocolate cream cheese frosting all over the cake. Refrigerate for 20-30 minutes until firm.
- For the semi-naked look: Apply a thin layer of frosting to the sides, allowing the dark cake layers to peek through.
- Apply a more generous amount of frosting to the top of the cake, smoothing or swirling as desired.
- Garnish with fresh raspberries, chocolate shavings, and a light dusting of cocoa powder if desired.
- Refrigerate until ready to serve. Remove from refrigerator 30-60 minutes before serving for best texture and flavor.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg