This is not another sappy Valentine’s Day post, though it is that time of year again, and the “big day” is fast approaching. I don’t celebrate Valentine’s day, and it’s not just because I happen to lack a valentine in my life at the moment.
I could have made a bright-red red velvet cake with an entire bottle of red food coloring to celebrate the season.
I could have.
Instead I made this chocolate beet cake that I had been eyeing ever since Joy the Baker posted the recipe.
I love, love, love constructing layer cakes, so I’m using Valentine’s Day as an excuse for this one, but really, I made it just because.
The cake is fantastic, moist, not too dense, quite chocolaty, and not too sweet. Plus, there are vegetables hidden in it! I love the fact that it’s moist without having to add vegetable oil or shortening to the batter.
The frosting is a simple cream cheese frosting, need I say more. I think tangy, but sweet cream cheese frosting goes so well with chocolate cake. I love the color contrast of the creamy white frosting on the dark cake. It looks sophisticated, and it tastes great.
For this recipe, I roasted a few beets (about 5 or 6 small ones) in a 375°F oven for about an hour in a foil packet with a little oil. I let the beets cool a little, and then I peeled and grated them. Be sure to grate them as finely as possible for the cake batter.
Mini chocolate beet cakes with cream cheese frosting
Chocolate beet cake
- 2 cups all-purpose flour 250 grams
- 2/3 cup extra-dark cocoa powder 75 grams
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200 grams grated beets ~ 1 1/2 cups
- 3/4 cups unsalted butter 170 grams, room temperature
- 1 cup light brown sugar 200 grams
- 3/4 cup granulated sugar 170 grams
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/4 cup buttermilk prepared from skim milk and white vinegar
Cream cheese frosting
- 1/2 cup unsalted butter 115 grams, room temperature
- 1/2 cup cream cheese 115 grams, room temperature
- 2 cups powdered sugar 250 grams
- 1/2 tsp vanilla extract
- 1 teeny-tiny pinch <a href="http://www.amazon.com/gp/product/B004AC1SHS/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004AC1SHS&linkCode=as2&tag=kitch02-20" rel="nofollow">citric acid</a> or 1/4 tsp lemon juice
- 1 –2 tbsp milk
To make the chocolate beet cake
Preheat the oven to 350°F. Prepare a 10×15-inch rimmed sheet pan by greasing it and lining the bottom with parchment paper. Set it aside for later.
In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars until they are well combined on medium-low.
Add the eggs, one at a time, beating well between each addition, and scraping down the sides of the bowl as needed.
Add the vanilla and beat again.
With the mixer on low, add the flour mixture alternately with the buttermilk and the grated beets. Continue mixing and scraping down the bowl until the batter is well mixed.
Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked through the center of the cake comes out clean. The cake will begin to pull away from the sides of the pan when it is done.
Let the cake cool completely before proceeding.
To make the cream cheese frosting
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until it is light and fluffy.
With the mixer on low, add the other ingredients, except the milk. Increase the mixer speed to medium-high and continue beating. Thin the frosting out with 1–2 tbsp of milk, as needed, to achieve the desired consistency.
With a 3.5-inch cake ring or round cookie butter, cut out 8 circles of cake.
For each mini cake, rim the cake ring with an 11×4 inch strip of acetate. Secure the ends of acetate ends with a small piece of tape. Place the lined ring on a baking sheet lined with parchment (make sure the sheet fits in the freezer!).
Begin building the mini cake by placing one layer of cake at the bottom of the acetate-lined ring. Gently press it down so that it is even. Top with a tablespoon or so of frosting, spread evenly, then another round of cake (pressed down gently) and then another tablespoon of frosting. If you only have one cake ring (like me). Gently pull up the cake ring and repeat the building process.
Place the baking sheet with the cakes in the freezer and freeze them overnight or until about 3 or 4 hours before you are ready to serve them. Carefully peel off the acetate strips and let the cakes defrost in the fridge until you are ready to serve them.