Chocolate Beet Cake

By Claire Sullivan, Spring 2016
This rich and scrumptious recipe comes from Val Colvin. Enjoy this tantalizing twist on a traditional favorite. 

For the batter:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 pound beets, peeled and cooked
  • 3 eggs
  • ¾ cup warm water
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup toasted pecans, crushed
  • ¼ cup toasted pecans, coarsely chopped

For the ganache:

  • 4 ounces dark chocolate, finely chopped
  • ½ cup whole milk
  • ¾ teaspoon unsalted butter

Make the cake:

Preheat oven to 325°F.

Lightly grease a 10-cup bundt pan.

In a medium-sized mixing bowl, whisk the flour, cinnamon, cloves, ginger, baking powder and salt. In a large bowl, mash the beets with a fork until smooth. Whisk eggs into the mashed beets. Add water, sugar, oil and vanilla extract, whisking until combined. Stir in dry ingredients until the batter is smooth, then fold in the crushed pecans.

Pour batter into the bundt pan and bake for 1 hour. 

Make ganache while the cake bakes:

Place butter and chocolate in a heatproof, small mixing bowl.

In a small saucepan, bring the milk to a boil and foam. Pour the hot milk on top of chocolate mixture. Let the chocolate soften for 3 minutes, then whisk the mixture until smooth.


Assemble cake:

Let the cake cool for 15 minutes in the pan before inverting onto a serving dish. Pour ganache over the cooled cake, and top with coarsely chopped pecans. Before serving, let the cake stand about 30 minutes until the ganache sets.