Nobody will be aware that you included beets to the chocolate cake. It is incredible, heavy, and fudgey. Kids also adore it. This is a decision that you will keep making. It also freezes well!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 3 small loaves |
Ingredients
- 1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
- 1 ½ cups white sugar
- 3 eggs
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 171 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The cake is a decadent fudgy delight I split the batter between two larger sized loaf pans and plan to freeze one for later. Need to add this to my person recipe collection—it’s truly a Keeper!
You never know there are beets in the recipe. Rich, dark chocolate look and taste. Good without frosting and very good with homemade white frosting. Handy recipe for simple snacking cake.
This is now our favorite brownies recipe. I add more chocolate chips and divide the recipe in 3 baking trays. So good it doesn’t even need icing! Freezes very well.
This was delicious! I used 3/4 cup coconut sugar and 3/4 white sugar (next time will change ratio to 1 cup coconut sugar and 1/2 white sugar). In addition to chocolate chips I also added about 3/4 cup dried cranberries. I also used one 9×9 baking pan instead of what they recommended of using 3 pans.
I was looking for a way to disguise unwanted fresh beets, and this recipe did it! I boiled the beets until fork tender (40 minutes or so), peeled them and used water to purée. Due to baking with a toddler, I baked as mini muffins (got 30 from a half recipe) and accidentally used bread flour and forgot the chocolate chips. Mini muffins baked in about 12 minutes. Toddler ate 3 straight from the cooling pan, so they’re a hit!
Delicious! I used a 9×13 pan for 30 minutes and it was perfect. I pureed the beets with a splash of tap water instead of beet juice as recommended and used half vegetable oil/half olive because I’ve never made an olive oil cake… I also put a bit of homemade icing on it but it can stand alone as well. Wonderful!
This is the second time I have made this cake. my friend who hates beets loves this cake. I use a cake mix too. It’s so rich I don’t use any frosting just a shake of powdered sugar.
This was a great way to use up some extra beets. I used 4 small-medium beets that I had leftover from a hummus recipe. I used 1/2 cup of water when I ground them in the food processor and used a full cup of chocolate chips. Delicious, moist, and very fudgey!
The kids loved it, saying it’s a cake that tastes like a brownie. I used half canola and half olive oil and poured all the batter into an 8×8 inch glass pan and baked a little longer (until passing the clean toothpick test).
Delicious!
I made this as is except I used fresh cooked beets and some water (and maybe a little more chocolate chips). I wonder if I screwed up the proportions though as I was only able to fill my 3 loaf pans about 1/3 of the way full. The result was tasty and chocolate-y, but more like a brownie than a cake. Next time I think I’ll just use 2 loaf pans, or a 8×8 brownie pan.
I only ever make half of this recipe and have probably done it differently a dozen times now. The only one that it was bad was when I used under cooked, barely blended beets (idk what I was thinking). The last time I added orange zest to the top and it was amazing!
I made it according to the recipe and it has a bit of an earthy after tone. I think next time I would reduce the juice from the beet can and use water to purée the beets. The cake is super moist and delicious.
Doubled chocolate chips and split between brown sugar and refined.
Very good cake! I added 1 cup of chocolate chips instead of 1/2 just to make sure it was chocolaty enough. It is dense, fudgey and holds together well, just as the recipe contributer says.