Discover the Delight of this Red Beet Walnut Chocolate Cake. Are you ready to dive into the deliciously unexpected? Meet the Red Beet Walnut Chocolate Cake. This isn’t just any chocolate cake. This is a chocolate cake with a twist—pureed canned beets! Before you wrinkle your nose, hear me out.
Incidentally, I’ve never been a beet fan. I have no love for the strong earthy taste. However, the color has lured me back over and over again. So over my years of trying to like beets (it’s a journey), there have been ways I’ve found to enjoy them. Mostly if I can change their texture or dilute the flavor. I see you, beet chips!
Beets in a chocolate cake might sound odd, but, unquestionably, they are pure magic. They add a unique depth of flavor. So, imagine a moist, rich chocolate cake with an earthy undertone that only beets can provide. Meet Red Beet Walnut Chocolate Cake.
Beets give this cake a fabulous texture. Think dense, luscious, and incredibly moist. Your taste buds won’t know what hit them! Each bite is an explosion of chocolatey goodness with a hint of that sweet beet flavor. It’s like a secret ingredient that makes you go, “Wow, what’s in this?”
A Pretty Pink Glaze With No Food Coloring:
Now, let’s talk glaze. This isn’t just any glaze. It’s a beet-tastic glaze made by whisking powdered sugar with reserved juice from the beet can and a tablespoon of beet puree. The result? A bright pink glaze that is as eye-catching as it is delicious. It contrasts beautifully with the deep, dark chocolate cake. It’s a visual feast before it even hits your mouth.
Oh, the walnuts. Finally, these crunchy little gems add an extra layer of flavor and texture to this Red Beet Walnut Chocolate Cake. Obviously, they are the perfect complement to the soft, dense cake. Plus, they give you that satisfying crunch that makes each bite even more enjoyable. Overall, it’s like a little surprise in every forkful.
This cake is a masterpiece of flavors and textures. Significantly, it’s moist, it’s dense, it’s rich, and it’s got that unexpected beet twist. Plus, it’s topped with a glaze that’s as pretty as it is tasty. So, the next time you’re in the mood for something different, whip up this recipe.
Note:
Red Beet Walnut Chocolate Cake
Ingredients
For the Cake:
- 4 oz canned red beets drained. Reserve the juice.
- 1 +1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 4 tablespoons cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 9 tablespoons butter room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup raw chopped walnuts plus 2 tablespoons for decoration
Glaze:
- 1 cup Powdered sugar
- 1 tablespoon beet puree
- 2-4 tablespoons beet juice from the can
Instructions
Make the Cake:
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Preheat oven to 350 degrees F.
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Grease and flour a 9-inch loaf pan and set aside.
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Place the beets in a food processor or blender and puree. Remove one tablespoon of the puree and set aside.
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Whisk the flour, baking powder, cocoa powder, cinnamon and salt. Set aside.
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Beat the butter and sugar until creamy, about 3 minutes.
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Add the eggs one at a time. Make sure the first one is fully incorporated before adding the next.
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Beat in the vanilla extract.
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Add the beet puree and mix until combined.
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Slowly add the dry ingredients until fully incorporated.
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Transfer the batter to the prepared loaf pan. Place in the oven and bake for 45 minutes.
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Remove from oven and let cool completely before removing the cake from the pan.
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Transfer the cake to a wire rack placed over a baking sheet lined with parchment paper.
Glaze the Cake:
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Whisk together the powdered sugar and the beet puree.
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Add water 1 tablespoon at a time until you have a smooth glaze.
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Pour the glaze over the cake.
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Immediately sprinkle the remaining chopped walnuts over the top.
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When the glaze has set, place, slice, and serve.
Like this Red Beet Walnut Chocolate Cake? Also, check out these other recipes:
RED BEET POTATO KNÖDEL WITH FRESH HERB VEGETABLE BROTH
ROASTED BEET TARRAGON HUMMUS
GOLDEN BEET FETA TARRAGON TART IN A WHOLE WHEAT CRUST
1 comment
This sounds and looks delicious! I've always found the texture of roasted beets turns me off, not necessarily the flavor, so having them in different forms makes sense. My brother always added beet juice to color his red velvet cake. I must try this pretty cake!