Chocolate Beet Cake

Ingredients

Cake

• 1 3/4 cups unbleached, all purpose flour, sifted
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large Eggs
• 3/4 cup yogurt, 2% plain
• 1 1/2 cups pureed beet, (may use 15-once can of beets in water, no added salt)
• 4 ouces chocolate, 70% cocoa
• 1 teaspoon vanilla extract

Beet Cream Cheese Frosting

• 1/2 cup butter, room temperature
• 8 ounces cream cheese, room temperature
• 3 cups powdered sugar, sifted
• 2-3 tablespoons beet juice

Nutrition Information

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

Cake

Preheat oven to 350 degrees and grease two 9-inch cake pans.

Sift together the flour, cocoa powder, baking soda and salt.

Combine sugar, eggs, and yogurt in a mixer and mix for 2-3 minutes until well incorporated.

Meanwhile, melt the chocolate using a double broiler, let cool slightly then add the melted chocolate to the pureed beets and vanilla. Then, add chocolate beet mixture to the sugar, eggs, and yogurt.

Slowly add the dry ingredients to the wet mixture until well incorporated. Pour into the two 9-inch cake pans and bake for 25 minutes. Test the doneness of the cake by inserting a toothpick into the middle. If the toothpick pulls out clean, the clean has finished baking.

Cool the cakes in the pan on a wire rack for up to an hour before removing them from the cake pans. Once the cakes have been cooled and removed from the pan, frost the middle and top layer with beet cream cheese frosting.

Beet Cream Cheese Frosting

While the cakes are baking, make cream cheese frosting by adding the butter and cream cheese into a stand mixer. Beat until incorporated and fluffy, approximately 3 minutes. Slowly add in powdered sugar until all is incorporated. Add 1 tablespoon of beet juice into the frosting at a time until desired color is achieved.