No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
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 8x8 brownie pan.
Read MoreI 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 8x8 brownie pan.
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.
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!
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!
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 8x8 inch glass pan and baked a little longer (until passing the clean toothpick test).
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 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.
Delicious! I used a 9x13 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!
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.
