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Ultimate Chocolate Beet Cake

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.
Prep Time30 minutes
Cook Time35 minutes
cooling and chilling2 hours
Servings: 14 slices

Ingredients

For the Chocolate Beet Cake:

  • 1 package package 8.8 oz Love Beets cooked beets drained, or 8.8 oz beets you cooked and peeled yourself
  • 1¾ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 1½ cups granulated sugar
  • ½ cup dark brown sugar packed (can use light brown sugar too)
  • 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

For the Chocolate Cream Cheese Frosting- (Read notes for different measurements if making 2 layered cake)

  • 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

For Garnish:

  • Chocolate shavings or curls
US Customary - Metric

Instructions

Make the Chocolate Beet Cake:

  • 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.
    1 package package 8.8 oz Love Beets cooked beets
  • In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
    1¾ cups all-purpose flour, ¾ cup Dutch-process cocoa powder, 1½ cups granulated sugar, ½ cup dark brown sugar, 1½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
  • In a separate bowl, whisk the eggs. Add buttermilk, vegetable oil, vanilla extract, and the beet puree. Whisk until smooth and well combined.
    2 large eggs, 1 cup buttermilk, ¾ cup vegetable oil, 2 teaspoons vanilla extract
  • Add the wet ingredients to the dry ingredients and mix just until combined.
  • Stir in the melted chocolate until incorporated.
    4 oz dark chocolate
  • Slowly add the hot coffee and mix until smooth. The batter will be thin - this is perfect!
    ¾ cup hot coffee
  • Divide the batter evenly between the prepared pans.
  • Bake for 30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter, but not completely dry - we want fudgy!).
  • Cool cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.

Make the Chocolate Cream Cheese Frosting - Read notes if making 2 layers of cake instead of 4

  • In a large bowl or stand mixer, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes.
    15 oz cream cheese, ¾ cup unsalted butter
  • Sift together the powdered sugar and cocoa powder.
    4 cups powdered sugar, ¾ cup Dutch-process cocoa powder
  • Add the powdered sugar mixture to the cream cheese mixture gradually, alternating with the heavy cream, beating on low speed.
    ⅔ cup heavy cream
  • Add the vanilla extract and salt, then beat until smooth.
    1 tablespoon vanilla extract, ½ teaspoon salt
  • Mix in the melted and cooled chocolate until the frosting is smooth and creamy.
    5 oz dark chocolate
  • If the frosting is too thick, add more heavy cream 1 tablespoon at a time. If too thin, refrigerate for 15-20 minutes.

Assemble the Cake

  • Use a long serrated knife, or use this cake slicer tool 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 (about1/2-3/4 cup).
  • 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 using an offset spatula or bench scraper, allowing the dark cake layers to peek through. Keep the frosting rustic and thin on the sides.
  • 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

Make-Ahead Tips:

Cake layers can be baked up to 2 days ahead. Wrap tightly in plastic wrap and store at room temperature.
Frosting can be made 2 days ahead and refrigerated. Get back to room temperature then beat briefly before using.
Assembled cake can be made 1 day ahead.

Storage:

Store covered in the refrigerator for up to 4 days. The cake actually tastes better the next day as the flavors meld together!

Beet Tip:

Make absolutely sure the beets are pureed completely smooth, or you may have beet chunks in your cake. Love Beets are already cooked and tender, making them perfect for easy pureeing.

Fudgy Texture:

Don't overbake! Check the cakes at 34 minutes. They should be set but still moist for that signature fudgy texture.

Chocolate Cream Cheese Frosting (for 2 layers)

  • Cream cheese: 10½ oz (300 g), softened
  • Unsalted butter: ⅝ cup (140 g), softened
  •  
  • Powdered sugar: 3 cups (360 g)
  • Dutch-process cocoa powder: ⅝ cup (60 g)
  • Heavy cream: ⅓ cup (80 ml), add gradually
  • Vanilla extract: 1¾ tsp
  • Salt: ¼ tsp
  • Dark chocolate, melted & cooled: 3½ oz (100 g)