My friend at Dear Creatives and I share a common love for beets. When I offered to give her a beet pizza recipe I found, she asked if I had a recommendation for a chocolate beet cake. Honestly I have never heard of such a thing and I am not a fan of vegetables in cakes and breads (sorry), but it sounded good, so I looked up a few ideas and decided to make one.
I selected the recipe from Joy the Baker and went to work. Joy does a fabulous job of describing the “how to’s” of the recipe and it was very easy to follow. The only change I made was to puree the beets after roasting and peeling instead of grating them. It was faster and I did not have red hands when I was done. Even if you do not make the cake- check out her pictures, they are awesome.
The cake was fabulous. The cake itself was very moist and the beets were a nice compliment to the chocolate. I consider zucchini in chocolate cakes to be a bit of a contrast to the chocolate flavor so the compliment of the beets was a plesant surprise. The frosting that Joy suggests was also delicious and very ‘appetizing looking’. The frosting includes ingredients such as cream cheese, butter and of course beets. The cream in the frosting gives it a smooth texture and a distinct taste of cream cheese which I love. The beets add the pink color with colored specs for dimension. I am also a bit of a pink fan, if you have not noticed.